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Cal-Tex Chili & Pinto Beans PRINT
- YIELD: 8 servings
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- PREP TIME: 30 min
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- 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.
Ingredients
| 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 |
| 2 | Tbsp. oregano |
| Serve with: | |
| Sour cream | |
| Grated Cheddar | |
| Diced tomato | |
| Tortilla chips | |
| Guacamole | |
Directions
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.
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