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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Beef Brisket Chili Recipe

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This recipe for Beef Brisket Chili is from The Ungermah Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs Beef Brisket cut into 1 inch cubes
1/4 cup olive oil
2 cups yellow chopped yellow onions
6 large garlic cloves
2 tbsp. chili powder
1/2 tbsp red pepper flakes (crushed)
1 tbsp cayenne pepper
2 tbsp. ground cumin
2 green pepper seeded and diced
1 bay leaf
11/2 28 oz. can crushed tomatoes (I use Red Pack)
Salt and black pepper
1/2 cup strong coffee
2 15 oz. red kidney beans
2 tbsp. chopped basil
1- 2 tbsp brown sugar
Directions:
Directions:
Pat the brisket cubes dry with paper towels. Heat oil in a large heavy pot and quickly brown meat in batches on all sides. Transfer the brisket to a bowl and set aside.
Saute onion and garlic in the same oil over medium heat until translucent, about 8- 10 minutes.
Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, tomatoes, meat, bay leaf, 1 tbsp salt, 1 tsp pepper and bring to a boil.
Reduce the heat, cover the pot with a tight 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. basil and sugar and warm through.
Serve with grated cheddar cheese and sour cream.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes, Cook time: 3hr. 15 minutes

 

 

 

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