Cal-Tex Chili & Pinto Beans

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Cal-Tex Chili & Pinto Beans

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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.

  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • 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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