Devon's Award-Winning Chili |
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Prep Time: 30 Minutes Cook Time: 195 Minutes |
Ready In: 225 Minutes Servings: 6 |
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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 |
sour cream |
grated cheddar |
diced tomato |
tortilla chips |
guacamole (see recipe) |
Directions:
1. 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.
2. 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.
3. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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