everyone is looking for that killer chili recipe and i may have found it.
this is fancy chili.
this ain’t no throw it in a pot and watch it boil type of chili. it’s stay-in-on-a-cold-saturday-afternoon-light-a-fire-in-the-fireplace kind of chili. in our case, we made it before the super bowl while it was a balmy 7 degrees outside.
i got this recipe from one of my favorite cooks, but it actually isn’t her recipe but an award winning chili from one of her friends. i googled this name and found a lot of bloggers have already covered this chili recipe, so if you don’t believe me how good it is – company good- just click here, or here or even here. i don’t mind, but they don’t have cute ROF in their photos!
1. we cut this recipe in 1/2 and it gave us 6 servings. note that or you’ll be eating it for a week. for lunch and dinner.
2. it has coffee in it. fancy…!
3. there is a ton (i mean ton) of hot spices in here. may want to cut it back just a little if you’re not adventurous like us. the sour cream is a mandatory topping to cut in on the heat.
i’m not going to do a step by step post on this because, come on…. you can figure it out. but both ROF and i highly recommend! let me know if you make it.
Devon’s Award Winning Chili (Serves 6 to 8 )
Copyright 2010, Devon Fredericks, All Rights Reserved
5 pounds beef brisket, cut in 1-inch cubes
¼ cup olive oil
2 cups yellow onions, chopped
6 large garlic cloves, minced
2 tablespoons chili powder
1 tablespoon red pepper flakes, crushed
1 tablespoon cayenne pepper
2 tablespoons cumin
2 green peppers, diced
1 bay leaf
6 cups tomatoes, chopped with their liquid
Salt and pepper
½ cup strong coffee
2 (15-ounce) cans kidney beans
2 tablespoons basil
Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy casserole 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 for 8 to 10 minutes until limp, but not brown. Add the chili 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 salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2½ hours, stirring occasionally.
Add 1 tablespoon salt, or to taste, and the coffee, cover the pot and simmer for one more hour.
Add the kidney beans and basil, and warm through. Serve with bowls of sour cream, grated Cheddar, diced tomato, tortilla chips and Guacamole.