Buffalo Gap Brisket Chili (Texas Style)
- Ready In:
- 4hrs 45mins
- Ingredients:
- 14
- Yields:
-
8-10 cups
- Serves:
- 6-8
ingredients
- 5 lbs beef brisket, cut in 1-inch cubes
- 1⁄4 cup olive oil
- 2 1⁄2 cups chopped yellow onions
- 8 large garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon red pepper flakes, crushed
- 1 tablespoon cayenne pepper (to taste)
- 2 tablespoons ground cumin
- 2 green peppers, seeded and diced
- 2 bay leaves
- 6 cups tomatoes, chopped with their liquid
- salt & freshly ground black pepper
- 1⁄2 cup strong coffee
- three 15-ounce cans kidney bean
directions
- Slice leftover smoked brisket into bite size cubes (trim fat).
- Saute the onion and garlic in the 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 leaves, tomatoes with their juice, the brisket chunks, 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 1 hour, stirring occasionally. Taste and season with salt, to taste.
- Add the coffee and kidney beans, cover the pot and simmer for 1 more hour.
- Transfer the chili to a large serving bowl and serve with your choice of sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.
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