Devon's Award-Winning Chilli
Every ingredient in this American chilli adds deep flavour to this slow-cooked recipe.
- 3kg beef brisket, cut in 1-inch cubes
- 65ml olive oil
- 2 onions, chopped
- 6 large garlic cloves, minced
- 2 tbsps chilli powder
- 1 tbsp red pepper flakes, crushed
- 1 tbsp cayenne pepper, or to taste
- 2 tbsps ground cumin
- 2 green peppers, seeded and diced
- 1 bay leaf
- 900g tomatoes, chopped with their liquid
- Salt and freshly ground black pepper
- 125ml strong coffee
- 2 cans of kidney beans
- 2 tbsps chopped basil leaves
- Serve with:
- Sour cream
- Grated Cheddar
- Diced tomato
- Tortilla chips
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.
Sauté the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chilli powder, pepper flakes, cayenne pepper and cumin and sauté 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 chilli 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.