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Devon’s Award-Winning Chili

Copyright 2010, Devon Fredericks, All Rights Reserved

Prep Time:
30 min
Inactive Prep Time:

Cook Time:
3 hr 15 min


6 to 8 servings


* 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
* 2 (15-ounce) cans kidney beans
* 2 tablespoons chopped basil leaves

Serve with:

* Sour cream
* Grated Cheddar
* Diced tomato
* Tortilla chips
* Guacamole (see 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, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Printed from FoodNetwork.com on Mon Jun 07 2010

© 2010 Scripps Networks, LLC. All Rights Reserved
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