You may have heard that Scott and I participated in a Chili Cook-off last weekend. It was a great way to enjoy a pot luck theme of chili and have a friendly cooking competition – not to mention: we WON with our go-to Spicy Brisket Chili!
The reason this all started was because of an Award-Winning Chili recipe Scott found from the Food Network. Anything with “award-winning” in the title of it must be great, right?
The first time Scott made this chili was for a family dinner we hosted. At first I was going to make a salad to accompany the chili, but what you see below seems to do better on its own. The brisket makes it filling and you’ll enjoy every single bite.
*Beware: this recipe can get pretty spicy! The first time we made this my family was literally sweating…so use your chili powder sparingly.
*TIP: Although it’s not for all, spicy food is known to speed up your metabolism. All in favor of spices for shedding pounds – say I!
5 pounds beef brisket, cut into 1-inch cubes
1/4 cup 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
prep time: 30 minutes
cook time: 3 hours and 15 minutes
To make chili: start by cutting your brisket into cubes. You can do this by slicing it into strips first.
Pat the brisket cubes dry with paper towels and set aside in a separate bowl.
Next, get all of your veggies ready by dicing the green peppers,
chopping the tomatoes (notice the fancy chopping method!),
chopping the yellow onions (we used our handy dandy onion chopper):
and mincing the garlic (once again we’re being handy: check out the garlic mincer tool).
*SIDENOTE: Scott already owned these things before I met him. He is a sucker for “as seen on TV stuff,” mostly in the Kitchen department. You can find something similar to our veggie chopper here or here. As for the garlic mincer, you can find that at any major kitchen supply store.
Hey, things that make prepping food easier? Works for me! 🙂
Once all of your veggies are chopped and diced, heat the oil in a very large pot.
Brown the meat, and make sure it’s done on all sides.
Transfer the brisket to a separate bowl and set aside.
Sautee the onion and garlic in the same oil over medium heat until soft, but not brown (about 8-10 minutes).
Add the chili powder, red pepper flakes, cayenne pepper and cumin.
Sautee for 1 minute, then add green peppers, bay leaf, tomatoes (with their juices), the brisket, salt and pepper and bring to a boil.
Reduce the heat, cover the pot with a tight fitting lid, and simmer for 2 and a half hours. *Stir occasionally.
Taste and season with salt, to taste. Add the coffee:
*TOP SECRET INGREDIENT!*
Simmer for 1 more hour. Add the kidney beans and basil.
Warm through. Transfer the chili to a large serving bowl, or crock pot to simmer until ready to serve.
*Serve with sour cream, grated Cheddar, diced tomatoes, jalapenos, guacamole, or any of your favorite chili toppings & Enjoy!
YUM! The recipe says it will serve 6-8, but it seems to feed more, as the brisket can be quite filling. You can make the recipe more or less spicy by adding or taking away the amount of chili powder, red pepper flakes, cayenne pepper & cumin.
I gave you the *TOP SECRET INGREDIENT* of coffee, but there are still a few little things Scott adds to make it “his” infamous Spicy Chili. I can’t spill all of the chili beans, can I?
Have you ever heard of using coffee in a chili recipe before?
Do you like your chili spicy or more on the sweeter side?