Post by Loupy on Aug 30, 2012 14:05:10 GMT -7
Devon's Award-Winning Chili
By Devon Fredericks
From: www.foodnetwork.com
Copyright 2010, Devon Fredericks, All Rights Reserved
Level: Easy
Total Time: 3 hr 45 min
Prep 30 min
Cook 3 hr 15 min
Yield: 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
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, 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 chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.
Copyright 2012 Television Food Network G.P.
All Rights Reserved
By Devon Fredericks
From: www.foodnetwork.com
Copyright 2010, Devon Fredericks, All Rights Reserved
Level: Easy
Total Time: 3 hr 45 min
Prep 30 min
Cook 3 hr 15 min
Yield: 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
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, 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 chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.
Copyright 2012 Television Food Network G.P.
All Rights Reserved
