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Devon's Award-Winning Brisket Chili
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Devon's Award-Winning Brisket Chili

Slow-braised brisket simmered with dried chiles, coffee, and kidney beans. Three-and-a-half hours of patience yields the deepest, richest bowl of Texas red you'll ever eat.

★★★★☆4.5 · 0 reviews
🌶️🌶️🌶️🌶️🌶️
By Devon Delaney · Food Network ↗
⏱
4h
Cook Time
🥩
Beef Brisket
Protein
📍
Texas
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Inferno 🔥
Community Score
4.5
★★★★☆
0 reviews
Nutrition Per Serving
621
calories
per serving
39g
Protein
40g
Fat
27g
Carbs
9g
Fiber
Sodium660mg
Sugar7g
Estimates per serving (8 servings total) · Powered by Edamam
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Ingredients
3 lbs beef brisket, cubedAmazon ↗
3 tbsp chili powderAmazon ↗
1 tsp red pepper flakesAmazon ↗
1 tsp cayenneAmazon ↗
2 tbsp cuminAmazon ↗
2 green bell peppers, dicedAmazon ↗
1 large onion, dicedAmazon ↗
4 garlic cloves, mincedAmazon ↗
1 bay leafAmazon ↗
28 oz canned tomatoesAmazon ↗
1 cup strong black coffeeAmazon ↗
2 cans kidney beansAmazon ↗
Fresh basil to finishAmazon ↗
Steps
1
Pat brisket dry and sear in batches in a heavy pot until deep brown
2
Sauté onion, garlic in same oil 8–10 minutes until soft
3
Add chili powder, pepper flakes, cayenne, cumin and toast 1 minute
4
Add tomatoes, peppers, bay leaf, meat and bring to a boil
5
Cover tight and simmer 2.5 hours, stirring occasionally
6
Stir in coffee, cover and simmer 1 more hour
7
Add kidney beans and fresh basil, warm through and serve
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