Hearty Chili
Created by lovinretirement on April 14, 2012
- Servings: 8
- Prep Time: 30m
- Cook Time: 4h
- Recipe #7413
Ingredients
- 2 to 3 pounds beef brisket or any cheap cut of beef, cut into 1/2" cubes
- 2 tablespoons oil
- 1 cup chopped onion
- 2 green bell peppers, seeded and chopped
- 2 tablespoons chili powder
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon cayenne pepper
- 2 tablespoons ground cumin
- 1 bay leaf
- 6 cups diced tomatoes, canned or fresh, with the juice
- 2 teaspoonns salt
- 1/2 tteaspoons black pepper
- 1/2 cup brewed strong coffee
- 1 (15 ounce) can kidney beans
How to Make
-
Step 1: Trim all fat from meat. Then cut into cubes. Pat the 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 meat to a separate bowl and set aside.
-
Step 2: Saute the onion and peppers in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes.
-
Step 3: Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the bay leaf, tomatoes with their juice, the reserved meat, salt and 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.
-
Step 4: Taste and season with salt if necessary, to taste. Add the coffee, cover the pot and simmer for 1 more hour.
-
Step 5: Add the kidney beans, and warm through. Transfer the chili to a large serving bowl and serve.
Nutritional Facts
- Serving Size: 1 (472.1 g)
- Calories 400.7
- Total Fat - 26.1 g
- Saturated Fat - 7.8 g
- Cholesterol - 111.1 mg
- Sodium - 1521.9 mg
- Total Carbohydrate - 19.3 g
- Dietary Fiber - 6.4 g
- Sugars - 7.6 g
- Protein - 24.8 g
- Calcium - 132.3 mg
- Iron - 6.1 mg
- Vitamin C - 73.2 mg
- Thiamin - 0.2 mg