Cal-Tex Chili & Pinto Beans

By Foodiewife

I originally spotted this recipe on The Barefoot Contessa, and it was called“Devon’s Award-Winning Chili”. I adapted the recipe by replacing kidney beans with pinto beans, and I used cilantro instead of basil (which I thought was an odd herb for a Mexican themed chili). This recipe uses brisket, that is seared before simmering with fresh bell peppers and tomatoes. We thought it was flavorful and could be easily adapted as a slow-cooker recipe.

Ingredients

• Mexican Spice Blend:
• 5 pounds beef brisket, cut in 1-inch cubes
• 1/4 cup olive oil
• 2 cups chopped yellow onions
• 6 large garlic cloves, minced
• 2 tablespoons Mexican Spice Blend*
• 1 teaspoon red pepper flakes, crushed (or up to 1 Tablespoon if you like it hot and spicy)
• 2 green peppers (or 1 red and 1 green), seeded and diced
• 6 cups tomatoes (Roma/Plum recommended), chopped with their liquid
• Salt and freshly ground black pepper
• 1 cup beef broth
• 2 Tbsp. tomato paste
• 1/2 cup strong coffee
• 2 (15-ounce) cans pinto beans, drained
• 2 tablespoons chopped cilantro
• 2 Tbsp. chili powder
• 2 Tbsp. garlic powder
• 2 Tbsp. ground cumin
• 2 Tbsp. oregano
• Serve with:
• Sour cream
• Grated Cheddar
• Diced tomato
• Tortilla chips
• Guacamole

Details

Servings 8
Preparation time 30mins
Cooking time 150mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

Pat the brisket 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 brisket to a separate bowl and set aside.

Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes.

Add the Mexican Spice Blend and saute for 1 minute; add the red pepper flakes and cayenne (if using).

Add the green/red bell peppers, bay leaf, tomatoes with their juice, the reserved meat, the beef broth, tomato paste, 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 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste; adjust seasonings to your liking. Add the coffee, cover the pot and simmer for 1 more hour.

Add the pinto beans and cilantro, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.

NOTE: You can substitute kidney beans, if you prefer.