INGREDIENTS:
- 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 FIREDISC® Cha Cha Cha Chili Seasoning
- 1 tablespoon red pepper flakes, crushed
- 1 tablespoon cayenne pepper, or to taste
- 2 tablespoons ground cumin
- 2 green peppers, seeded and diced
- 1 bay leaf
- 6 cups tomatoes, chopped with their liquid
- Salt and freshly ground black pepper
- 1/2 cup strong coffee
- Two 15-ounce cans of kidney beans
- 2 tablespoons chopped basil leaves
- Serve with:
- Sour cream
- Grated cheddar
- Diced tomato
- Tortilla chips
- Guacamole
- Pat brisket cubes dry with paper towels. Heat oil in FIREDISC® cooker. Quickly brown the meat, in batches, on all sides.
- Transfer brisket to a bowl and set aside. Saute onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add Cha Cha Cha Chili Seasoning, pepper flakes, cayenne pepper, and cumin and saute for 1 minute.
- Add green peppers, bay leaf, tomatoes with their juice, reserved meat, a tablespoon of salt, and teaspoon pepper. Bring to a boil. Reduce heat.
- Cover with Ultimate Flattop Lid™. Simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste.
- Add coffee, cover the ‘disc and simmer for 1 more hour. Add kidney beans and basil. Warm through.
- 6. Transfer chili to a large serving bowServe with sour cream, grated cheddar, diced tomato, tortilla chips, and guacamole.
COOK TIME: 3 minutes
