Devon's Award-Winning Chilli

Every ingredient in this American chilli adds deep flavour to this slow-cooked recipe.

  • Preparation Time30 mins
  • Cooking Time195 mins
  • Serves6
  • DifficultyMedium
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.

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