Made this chili from Barefoot Contessa and it was AMAZING!!!I cooked it in a 300 degree oven instead of on the stovetop. I used a half a cup of decaf espresso for the strong coffee and had the butcher cube my brisket. I used about 4.25 lbs of brisket.
- Prep Time:
- 30 min
- Inactive Prep Time:
- --
- Cook Time:
- 3 hr 15 min
- Level:
- Easy
- Serves:
- 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
- 2 (15-ounce) cans kidney beans
- 2 tablespoons chopped basil leaves
Serve with:
- Sour cream
- Grated Cheddar
- Diced tomato
- Tortilla chips
- Guacamole (see recipe)
Directions
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, tomatoeswith 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 withsour 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
.
- Prep Time:
- 30 min
- Inactive Prep Time:
- --
- Cook Time:
- 3 hr 15 min
- Level:
- Easy
- Serves:
- 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
- 2 (15-ounce) cans kidney beans
- 2 tablespoons chopped basil leaves
Serve with:
- Sour cream
- Grated Cheddar
- Diced tomato
- Tortilla chips
- Guacamole (see recipe)
Directions
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, tomatoeswith 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 withsour 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
.
.
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