Name: Devon's Award-Winning Chilli
Prep time: 30 min
Cook time: 195 min
Yield: 6
Cuisine: Mexican
Ingredients: 3kg beef brisket, cut in 1-inch cubes; 65ml olive oil; 2 onions, chopped; 6 large garlic cloves, minced; 2 tbsps chili 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; Guacamole

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.