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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 756683" data-attributes="member: 1246"><p><strong>Devon's Award-Winning Chili (Ina's friend)</strong></p><p> </p><p><strong>Ingredients</strong></p><p></p><ul> <li data-xf-list-type="ul">5 pounds beef brisket, cut in 1-inch cubes</li> <li data-xf-list-type="ul">1/4 cup olive oil</li> <li data-xf-list-type="ul">2 cups chopped yellow onions</li> <li data-xf-list-type="ul">6 large garlic cloves, minced</li> <li data-xf-list-type="ul">2 tablespoons chili powder</li> <li data-xf-list-type="ul">1 tablespoon red pepper flakes, crushed</li> <li data-xf-list-type="ul">1 tablespoon cayenne pepper, or to taste</li> <li data-xf-list-type="ul">2 tablespoons ground cumin</li> <li data-xf-list-type="ul">2 green peppers, seeded and diced</li> </ul><p> 1 bay leaf </p><p> 6 cups tomatoes, chopped with their liquid</p><p> Salt and freshly ground black pepper </p><p>1/2 cup strong coffee </p><p>2 (15-ounce) cans kidney beans</p><ul> <li data-xf-list-type="ul">2 tablespoons chopped basil leaves</li> </ul><p><strong>Serve with:</strong></p><p></p><ul> <li data-xf-list-type="ul">Sour cream</li> <li data-xf-list-type="ul">Grated Cheddar</li> <li data-xf-list-type="ul">Diced tomato</li> <li data-xf-list-type="ul"> Tortilla chips</li> <li data-xf-list-type="ul">Guacamole</li> </ul><p><strong>Directions</strong></p><p> </p><p>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.</p><p>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.</p><p>A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.</p></blockquote><p></p>
[QUOTE="moreluck, post: 756683, member: 1246"] [B]Devon's Award-Winning Chili (Ina's friend)[/B] [B]Ingredients[/B] [LIST] [*]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 [/LIST] 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 [LIST] [*]2 tablespoons chopped basil leaves [/LIST][B]Serve with:[/B] [LIST] [*]Sour cream [*]Grated Cheddar [*]Diced tomato [*] Tortilla chips [*]Guacamole [/LIST][B]Directions[/B] 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. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. [/QUOTE]
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