- Difficulty: Simple
- Makes: 6 to 8 servings
- Total Time: 3 hours 45 minutes
- Preparation: 30 minutes
- Cooking: 3 hours 15 minutes
Ingredients
- 5 pounds beef brisket, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 cups yellow onions, chopped
- 6 large garlic cloves, finely minced
- 2 tablespoons chili powder
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon cayenne pepper, use more for extra spice
- 2 tablespoons ground cumin
- 2 green bell peppers, seeded and diced
- 1 bay leaf
- 6 cups tomatoes, chopped with liquid included
- Salt and freshly ground black pepper
- 1/2 cup strong brewed coffee
- Two 15-ounce cans kidney beans
- 2 tablespoons fresh basil, chopped
Suggested Accompaniments
- Sour cream
- Shredded Cheddar cheese
- Diced fresh tomatoes
- Tortilla chips
- Guacamole (see separate recipe if needed)
Instructions
- Pat the brisket cubes dry with paper towels. Heat the olive oil in a large, heavy pot over high heat and brown the meat in batches until all sides are deeply seared. Transfer to a bowl and set asidethis step builds unbeatable flavor!
- In the same pot, saut onions and garlic over medium heat until softened and fragrant, about 8-10 minutes. Stir in chili powder, red pepper flakes, cayenne, and cumin; cook 1 minute to unleash their bold aromas.
- Add green peppers, bay leaf, tomatoes with juices, reserved brisket, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, then simmer covered for 2.5 hours, stirring occasionally. Taste and adjust salt for perfection.
- Stir in brewed coffee, cover, and simmer another hourthe coffee adds a rich, secret depth that'll have everyone raving.
- Fold in kidney beans and fresh basil; heat through. Serve steaming hot in a big bowl, loaded with sour cream, Cheddar, tomatoes, chips, and guacamole. Fire up your kitchen and claim your chili champion title today!
This viewer-submitted recipe may not be professionally tested for home kitchens. Get cooking and make it your own!
Copyright 2010, Devon Fredericks. All rights reserved.
