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Your team will have to be on fire to get to six wins this season. Your mouth will feel like it is after a spoonful of this fiery goodness. Enjoy the endorphins — and that trip to Boise, Idaho.
  • 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.
PREP TIME: 30 minutes

COOK TIME: 3 minutes