| Level: | Easy |
| Total: | 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
- Two 15-ounce cans kidney beans
- 2 tablespoons chopped basil leaves
- Sour cream
- Grated Cheddar
- Diced tomato
- Tortilla chips
- Guacamole (see recipe)
Instructions
- 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.
Reviews
I made this today, and here is my experience:
Note: it’s much faster if u prep your ingredients and spice mixture the day/night b4.
Based on prev reviews and research, I made the following adjustments:
Used 2 (28oz) cans whole, peeled tomatoes (u can sub canned for fresh, according to the video), ~5lbs chuck roast (after trimming and cutting into 1.5-2in chunks), seasoned with kosher salt and pepper b4 browning; only 1 tsp each cayenne pepper and red pepper flakes (end result after adding coffee and beans was a mildly spicy chili – if u prefer a bit more of a kick maybe add 2 tsp ea, or all of the rec amts if u like it spicy), red and yellow bell peppers instead of green (personal preference), pinto beans instead of kidney (bc I like a softer bean), sprinkle of dried oregano and basil. I’d def rec using the whole Tbsp of kosher salt bc this volume needs it; added a sprinkle of seasoned salt and another dash of cumin.
All in all, this is decent, but expensive for an avg (imho) chili, in the end – I wasn’t “wowed.” It’s not the best chili I’ve ever had, but def not the worst, either. I do love the tender beef chunks; however, I may try it again with top or bottom round roast like others to see if the beef is still as tender.
To any haters, I didn’t alter the recipe flavor profile, I reduced the amt of the spicy elements bc I was cooking for my picky brother, lol, and changed from green to less bitter red/yellow peppers, and changed the type of bean (not a significant impact on the overall flavor, which comes from the main spices: chili powder, cumin, salt, pepper). I’m rating it a solid 4 stars bc it’s decent, it just doesn’t taste “award winning” to me, personally.
Note: it’s much faster if u prep your ingredients and spice mixture the day/night b4.
Based on prev reviews and research, I made the following adjustments:
Used 2 (28oz) cans whole, peeled tomatoes (u can sub canned for fresh, according to the video), ~5lbs chuck roast (after trimming and cutting into 1.5-2in chunks), seasoned with kosher salt and pepper b4 browning; only 1 tsp each cayenne pepper and red pepper flakes (end result after adding coffee and beans was a mildly spicy chili – if u prefer a bit more of a kick maybe add 2 tsp ea, or all of the rec amts if u like it spicy), red and yellow bell peppers instead of green (personal preference), pinto beans instead of kidney (bc I like a softer bean), sprinkle of dried oregano and basil. I’d def rec using the whole Tbsp of kosher salt bc this volume needs it; added a sprinkle of seasoned salt and another dash of cumin.
All in all, this is decent, but expensive for an avg (imho) chili, in the end – I wasn’t “wowed.” It’s not the best chili I’ve ever had, but def not the worst, either. I do love the tender beef chunks; however, I may try it again with top or bottom round roast like others to see if the beef is still as tender.
To any haters, I didn’t alter the recipe flavor profile, I reduced the amt of the spicy elements bc I was cooking for my picky brother, lol, and changed from green to less bitter red/yellow peppers, and changed the type of bean (not a significant impact on the overall flavor, which comes from the main spices: chili powder, cumin, salt, pepper). I’m rating it a solid 4 stars bc it’s decent, it just doesn’t taste “award winning” to me, personally.
This is the best chili I have ever tasted or made. I would recommend this to anyone. Thanks for sharing this recipe.
I’m really impressed by this chili. The beef flavor in the liquid is out-of-this-world; it almost changes the character of the chili into more like a hearty, tomatoey, spicy beef stew.
I took the lid off for the last 30 minutes to let some of the liquid cook off. I also seasoned the meat pretty heavily before browning. Finally, as written, this recipe is probably too spicy for a picky eater, kids, etc. — but fine for an adult who enjoys spicy chili.
I like chili, too! Michael Stice!
I’ve made this 3x now and it was a hit each time. My stepdad requested this for his 55th birthday party. I made 15lbs of brisket. I cut some of the cayenne and red pepper flakes but left everything else as is. This time around it was the best…why…the time slow cooking. I cooked it for 10 hrs. I prepped it in a heavy bottomed Dutch oven but when it was time to put the browned meat back in the pot it all went in the crock pot. Perfection.
I have been making this Chili for years now! Just the best!!
This chili recipe has become a staple at my house. The brisket (or beef roast since brisket is not readily available in my area) takes this dish to a whole new level. I make this two ways: spicy and not (for my scared-of-hot-food family members…). When I make this for me (spicy), I follow the recommendations listed here and cut the red pepper flakes and cayenne in half. I’ve also made the spicy version omitting the cayenne all together and only using the red pepper flakes and it’s still nice and spicy without overpowering the flavor. When I make the non-spicy version, I do not add any red pepper flakes or cayenne but do add the chili powder and my spice-adverse family love it. Make this even if you make the non spicy version, you won’t regret it.
Pepper is not a spice
Maybe a bit hot for the kids. We will see.
was easy to make, i substituted 80/20 and was great taste