Name: Devon's Award-Winning Chili
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT3H15M0.000S
Total time: P0Y0M0DT3H45M0.000S
Yield: 6 to 8 servings
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; Sour cream; Grated Cheddar; Diced tomato; Tortilla chips; Guacamole (see recipe)

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.

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Devon's Award-Winning Chili

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