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You know what? I’ve never made chili…
I know, right? Crazy! But the thing is, I’m not crazy about ground meat and while I do love the flavors of chili, I’ve just never gotten around to it. I never really found a sufficient reason. Until Ina made it. (You know I’m obsessed with Ina, right?) Anyway, she had her friend on and they made the friend’s chili (Devon’s Award Winning Chili) using a brisket! (I know, right? Whoda thunk?). Anyway, I salivated through the entire episode and not a week later, here we are.
You know I couldn’t leave it alone, right? Here’s what I did:
(Also, this was the first time I used the iPad in the kitchen. Way fun!)
1 brisket (about 2 lbs.), sliced into cubes
Olive Oil
3 onions, chopped
6 cloves garlic minced
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon red pepper flakes
1 tablespoon cayenne pepper
2 28 oz. cans petite diced tomatoes
1 yellow pepper seeded and chopped
1 orange pepper seeded and chopped
1/2 cup fresh brewed coffee
salt and pepper
2 15 oz. cans of kidney beans
Heat a couple of tablespoons of olive oil in a heavy bottomed, large, lidded pan. Brown the pieces of meat, in batches, on all sides and then set aside.
Add the onions and garlic and saute till they’re tender. While they were sauteing I took the opportunity to collect and measure all my spices and put them in a bowl. I was a little concerned that it might be too hot, but decided that if it was good enough for Ina, it was good enough for me.
Add the spices to the onion and cook and stir for a minute or so.
Add the tomatoes, peppers, the meat and a little salt and pepper. Stir, then lower the heat, cover and allow to cook for 2.5 hours. Stir occasionally.
After 2.5 hours, add coffee, stir and allow to cook another hour. if it’s too liquidy leave the cover off for a while, but remember that we’re going to add the beans.
Add the beans, allow to cook to heat through and plate.
We added a little mozzarella cheese and some sour cream (cheddar would have been perfect, but I didn’t have any – oops)
This was delicious, but very, very spicy. Adjust the cayenne and red pepper flakes if you’re not into spice as much as we are. Next time, I’m going to make sure I have cheddar and I may use only one can of tomatoes. Delicious just as it was though.
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