Devon's Award-Winning Chili

Devon's Award-Winning Chili
Adapted from foodnetwork.com
Devon's Award-Winning Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • 5

    pounds beef brisket, cut in 1-inch cubes

  • 1/4

    cup olive oil

  • 2

    cups chopped yellow onions

  • 6

    large garlic cloves, minced

  • 2

    tablespoons chili powder

  • 1

    tablespoon red pepper flakes, crushed

  • 1

    tablespoon cayenne pepper, or to taste

  • 2

    tablespoons ground cumin

  • 2

    green peppers, seeded and diced

  • 1

    bay leaf

  • 6

    cups tomatoes, chopped with their liquid

  • Salt and freshly ground black pepper

  • 1/2

    cup strong coffee

  • 2

    (15-ounce) cans kidney beans

  • 2

    tablespoons chopped basil leaves

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 chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 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. Add the coffee, cover the pot and simmer for 1 more hour. Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.

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