Devon's Award-Winning Chili
Copyright 2010, Devon Fredericks, All Rights Reserved
Show: Barefoot Contessa
Episode: Tex Mex
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- Recipe categories: Meat, Beef, Beans and Legumes,
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Total Reviews: 123
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By elijahmommy_119...
spring, TX
on June 10, 2010
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A few words of advice. keep all the spices, except reduce the cayenne to 1 teaspoon. Dont be fooled by the lack of juice before you cook it, it maks plenty of juice. also, i wasn't brave enough to put the coffee in it, and I didnt put in any cilantro or basil, and it was super yummy. I would also make sure you cut the brisket chunks into no larger than 1 real inch, or they are just too chunky to eat.
I made some cornbread to go with it and it was awesome! i might have added a few more beans too.
oh, and don't start this on a Wednesday night at 9:30... you'll be up till 2 am making it like I was ;
By kathrynerwin_85...
Lexington Park, MD
on June 10, 2010
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I am a huge fan of Ina's recipes, but this one is not a keeper for me. In all fairness, I used chicken rather than brisket so this is where I could have gone wrong (trying to limit my red meat intake. For the rest, I used all of the ingredients recommended. All veggies were organic and fresh, so everything was good to go. After reading other reviews, I only used a few dashes of cayenne pepper and kept everything else as suggested to the recipe. Its a labor intensive dish (in my opinion to only get so-so results that is why I only gave 3 stars. The end product has a spicy bite but in my husband's words (who is a Texan said its a bit overspicy and then lacking something else. Anyhow, hope you all have better luck than me. I'm not quite sure what is up with all the other reviews about Devon. I watched and enjoyed the show which inspired me to make the dish. I typically don't write reviews but after spending hours in the kitchen yesterday felt the need to share my cooking experience. I think my favorite chili recipe so far is Rachel Ray's Indian Summer Chilli with ground turkey which I typically do a half n half with beef.
By Cathy from Saratoga
Saratoga Springs
on June 07, 2010
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First of all, I did make this recipe and thought it was great, but was a bit too spicey for our taste, that's why I gave it 4 stars. I will definately make it again, but will put in less spices. I really like using brisket for a change of pace.
Now....Nancy, can I ask you a question? Did you make the recipe? I don't see your review. Are you a reviewer or a venter?
By angie.marr_12918308
FtWorth, 83
on June 07, 2010
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I made this chili yesterday after we saw Ina & Devon on her show, and my boyfriend and I both loved it! I was worried about it being too hot with the T of chili pepper flakes AND T of cayenne pepper - so I eliminated the cayenne pepper altogether. It was fabulous with just the right amount of heat. Great recipe for a chili lover...
By 1heart4Jesus
Los Angeles, CA
on June 06, 2010
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This looked like an interesting recipe so I will try it. I appreciate the reviews that indicated in may be a little too spicy, so I'll probably add about half of what is indicated in the recipe. Also, in case you didn't know, the reason they put basil in the recipe is that Ina (like me doesn't like cilantro. Now does it make sense? :- I may try it with basil, but even though I don't like cilantro, it just isn't chili without it.
By lizbrown13_12917223
Kirkwood, 65
on June 06, 2010
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This chili is absolutely delicious!! It is a bit hot, so definitley use spices at your own caution. What a great new take on chili!!!
By sonhoneycutt_14...
poulsbo, WA
on June 06, 2010
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I read reviews of recipes before making them and they generally are very helpful. At this time, with the exception of 1 review wherein the reviewer stated it was too spicy, none of the other "raters" seem to have made the recipe. Please try to remember that this board is to review recipes presumably that you have made and eaten. It is not a blog to vent about other issues.
By chuckl_12561577
Hamlin, 72
on June 06, 2010
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I love your show and most of your recipes are great, but in this case, what were you thinking! You make a reference to Julia Child, recommending you dry the meat so it will brown. Then you drop it in a cool pan in 1/4 inches of oil. I know doing a cooking show can be distracting and you do a great job, but where was the director of segment. I also agree with most of the other fans and tell you "this is not chili" in any imagination. I am from Hamlin, NY and even here no one whould dare call this Tex Chili. We love your show Ina! This recipe is a real bomb!
By evanacole_12914650
Pearland, 83
on June 05, 2010
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OK I am from Texas and this was GOOD! It is different, cause Texas Chili does not have Basil, but I must admit that it flavors it sooo well. My only advice is to CUT THE SPICES IN HALF!!! I made it following the directions and it was inedibly spicy, which was ashame because aside from the sirens going off in my head it was GOOD!!! This recipe is going into my box, but I will have to adjust the spices when I make it again.
By dr.drh_12913677
Dallas Corpus C...
on June 05, 2010
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Recipe is interesting but not remarkable. You don't take a recipe which is identified and has been developed by a region and make the kind of changes to it which are made in this recipe and still name it after that region. Call it something else. True TexMex does not have Bay Leaf, and if you don't like cilantro, then don't add anything else. Don't put in Basil. The Bay and Basil alone give it an Italian twist. Perhaps call it Italian Chili or Roman Chili but not TexMex.