Recipe courtesy of Devon Fredericks
Episode: Tex-Mex
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Total:
3 hr 45 min
Prep:
30 min
Cook:
3 hr 15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
3 hr 45 min
Prep:
30 min
Cook:
3 hr 15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Serve with:

Directions

Watch how to make this recipe.

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Pairs well with dark beer

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