DEVON'S AWARD WINNING CHILI

Devon's Award Winning Chili image

Number Of Ingredients 14

5 pounds beef brisket, cubed
1/4 cup olive oil
2 cups yellow onions, chopped
6 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon red pepper
1 tablespoon cayenne
2 tablespoons cumin
2 green peppers, diced
1 bay leaf
6 cups chopped tomatoes
1/2 cup strong coffee
30 ounces kidney beans
2 tablespoons basil leaves, chopped

Steps:

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.