Buffalo Gap Brisket Chili (Texas Style)

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READY IN:
4hrs 45mins
SERVES:
6-8
YIELD:
8-10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice leftover smoked brisket into bite size cubes (trim fat).
  2. Saute the onion and garlic in the oil over medium heat until limp, but not brown, about 8 to 10 minutes.
  3. 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.
  4. 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.
  5. Add the coffee and kidney beans, cover the pot and simmer for 1 more hour.
  6. 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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