Secret to Chili is Coffee

Y’all know me, I like to skip to what everyone is here for: The Recipe! If you want to read more about the preparation, its after the details 🙂 Fair warning, this chili is spicy!

  • 5lbs Brisket (brown in 1/4c oil)
  • 2 cups Yellow Onion
  • 1/4 cup Garlic
  • 2 Green Peppers (chop big pieces)
  • 2Tbsp Cumin
  • 2Tbsp Chili Powder
  • 1Tbsp Cayenne
  • 1Tbsp Red Pepper Flakes
  • 6 Big Tomatoes
  • 1 Bay Leaf
  • 2Tbsp Salt
  • 1Tbsp Pepper
  • 1/2 cup Coffee
  • 2 cans Kidney Beans
  • 6 Basil Leaves
  1. In a Dutch Oven brown the yellow onion and all garlic.
  2. Add dry ingredients to pan (cumin, chili powder, cayenne and red pepper flakes) until fragrant.
  3. Add Tomatoes and Green Peppers to pot. Stir one minute before adding Bay Leaf, Brisket, 1Tbsp Salt and Pepper.
  4. Cook 2.5 hours.
  5. Add final Tablespoon of Salt and 1/2 cup of Coffee.
  6. Cook another hour.
  7. Add 2 cans of Kidney Beans, stir.
  8. Its done! Serve with 1 chopped Basil Leaf per bowl, trust me!

The coffee intensifies all flavors! This is the best kickin’ chili you will ever have! #ChefWillman

I can eat Chili plain during cold months every day of the week! But if you can’t, I have some other ideas for you: Chili Mac N Cheese, Empanadas filled with Chili, or Baked Potato with Chili on top! Simple is the name of the game here, and you cannot go wrong with a dish that tastes better on day two after flavors come together more. If this recipe is intimidating with my heat warning, just half the spices!

“I absolutely love it and I know good chili.” — Don, at Winter Food Truck Roundup

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