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

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.

Other recipes with beef

Other recipes with tomato

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+