Devon's Award-Winning Chili

Recipe courtesy of Devon Fredericks
Show: Barefoot Contessa | Episode: Tex-Mex
FN_LOGO_CMYK_Gradient_TM Created with Sketch.
Total:
3 hr 45 min
Prep:
30 min
Cook:
3 hr 15 min
Yield:
6 to 8 servings
Level:
Easy

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)
Devon's Award-Winning Chili

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.