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Cal-Tex Chili & Pinto Beans

  • 8 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

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
2 Tbsp. oregano
Serve with:
Sour cream
Grated Cheddar
Diced tomato
Tortilla chips

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