Barefoot Contessa Chili

By suzygav

Ingredients

• Photo: Melanie Acevedo
• 5 pounds beef brisket, cut in 1-inch cubes
• ¼ cup olive oil
• 2 cups yellow onions, chopped
• 6 large garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon red pepper flakes, crushed
• 1 tablespoon cayenne pepper
• 2 tablespoons cumin
• 2 green peppers, diced
• 1 bay leaf
• 6 cups tomatoes, chopped with their liquid
• Salt and pepper
• ½ cup strong coffee
• 2 (15-ounce) cans kidney beans
• 2 tablespoons basil
• Serve with
• Sour cream
• Grated Cheddar
• Diced tomato
• Tortilla chips
• Guacamole

Details

Servings 6

Preparation

Step 1

Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy casserole and quickly brown the meat in batches on all sides. Transfer the brisket to a separate bowl and set aside. Sauté the onion and garlic in the same oil over medium heat for 8 to 10 minutes until limp, but not brown. Add the chili powder, pepper flakes, cayenne pepper and cumin and sauté for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2½ hours, stirring occasionally.

Add 1 tablespoon salt, or to taste, and the coffee, cover the pot and simmer for one more hour.

Add the kidney beans and basil, and warm through. Serve with bowls of sour cream, grated Cheddar, diced tomato, tortilla chips and Guacamole.