Ingredients: |
Ingredients: 2- 2 1/2 pounds lean beef stew meat
2 T olive oil
1 cup chopped yellow onions
3 large garlic cloves, minced
1 T chili powder
1-2 tsp red pepper flakes, crushed
1-2 tsp cayenne pepper, or to taste
1/2-1 T ground cumin
1 green pepper, seeded and diced
1 bay leaf (optional)
2 cans petite diced tomatoes
Salt and freshly ground black pepper
1/4-1/2 cup coffee, to taste
1 (15oz) can kidney beans, drained
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Directions: |
Directions:Pat the beef cubes dry with paper towels. Heat the oil in a 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. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green pepper, bay leaf, tomatoes with their juice, the reserved meat, 1/2 T of salt and 1/2 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 warm through. Serve with sour cream, grated Cheddar, diced tomato, tortilla chips guacamole and cilantro |
Personal
Notes: |
Personal
Notes: A special chili recipe when you want to try something different. If you're a heat wimp, go with the smaller amounts of spices. Can easily double for a crowd. The original recipe called for cubed brisket instead of stew meat which I'm sure is delicious, too. Can use the crockpot for all the simmering.
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