Cal-Tex Chili & Pinto Beans PRINT
- YIELD: 8 servings
- PREP TIME: 30 min
- COOK TIME: 120 min
I originally spotted this recipe on The Barefoot Contessa, and it was called“Devon’s Award-Winning Chili”. I adapted the recipe by replacing kidney beans with pinto beans, and I used cilantro instead of basil (which I thought was an odd herb for a Mexican themed chili). This recipe uses brisket, that is seared before simmering with fresh bell peppers and tomatoes. We thought it was flavorful and could be easily adapted as a slow-cooker recipe.
|5||pounds beef brisket, cut in 1-inch cubes|
|¼||cup olive oil|
|2||cups chopped yellow onions|
|6||large garlic cloves, minced|
|2||tablespoons Mexican Spice Blend*|
|1||teaspoon red pepper flakes, crushed (or up to 1 Tablespoon if you like it hot and spicy)|
|2||green peppers (or 1 red and 1 green), seeded and diced|
|6||cups tomatoes (Roma/Plum recommended), chopped with their liquid|
|Salt and freshly ground black pepper|
|1||cup beef broth|
|2||Tbsp. tomato paste|
|½||cup strong coffee|
|2||(15-ounce) cans pinto beans, drained|
|2||tablespoons chopped cilantro|
|Mexican Spice Blend:|
|2||Tbsp. chili powder|
|2||Tbsp. garlic powder|
|2||Tbsp. ground cumin|
Pat the brisket cubes dry with paper towels.
Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides.
Transfer the brisket to a separate bowl and set aside.
Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes.
Add the Mexican Spice Blend and saute for 1 minute; add the red pepper flakes and cayenne (if using).
Add the green/red bell peppers, bay leaf, tomatoes with their juice, the reserved meat, the beef broth, tomato paste, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil.
Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste; adjust seasonings to your liking. Add the coffee, cover the pot and simmer for 1 more hour.
Add the pinto beans and cilantro, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.
NOTE: You can substitute kidney beans, if you prefer.