Devon's Award-Winning Chili

155 Ratings
Recipe courtesy ofDevon Fredericks

Total: 3 hr 45 min Prep: 30 min Cook: 3 hr 15 min

Yield: 6 to 8 servings

Level: Easy

Advertisement

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
  • Two 15-ounce cans kidney beans
  • 2 tablespoons chopped basil leaves
  • Serve with:
  • Sour cream
  • Grated Cheddar
  • Diced tomato
  • Tortilla chips
  • Guacamole (see recipe)

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.

Show more

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.

Show: Barefoot Contessa
Episode: Tex-Mex

Sign Up for the Recipe of the Day Newsletter

Thanks! We have subscribed you to the Recipe of the Day newsletter.
View Our Privacy Policy
Advertisement

155 Ratings

Mark M.
It's not authentic because authentic Texas Chili wouldn't have any beans in it. Bobby Flaw could attest to that. Also, using basil instead of cilantro gives it the wrong taste. The coffee gives the red eye taste which is fine but I prefer adding beer. See All Reviews Post Review

Ideas you'll love