Recipe courtesy of Devon Fredericks

Devon's Award-Winning Chili

  • Level: Easy
  • Yield: 6 to 8 servings
  • Total: 3 hr 45 min
  • Prep: 30 min
  • Cook: 3 hr 15 min


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)


  1. 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.
  2. 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.

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