54th wedding anniversary. In the midst of playoff games, end of the year celebrations and preparing for summer camp, I wanted to make them dinner.
One pot meals are the only way to go when one has limited time and is spending most of the day driving from here to there. I decided on a chunky chili which was inspired by a new episode of The Barefoot Contessa (original recipe here ). I, nor my mother-in-law likes spicy so I altered the recipe. This is a cross between a stew, a chili, and just a big bowl of goodness!
(this didn't make it to them...they got a box of sables)
altered and adapted from The Barefoot Contessa
5 lbs beef brisket, cut into 1" cubes
1/4 cup olive oil
3 cups chopped yellow onions
6 gloves garlic, minced
2 Tbls. chili powder
1/4 tsp. red pepper flakes
1/4 tsp. cayenne pepper
2 Tbls. cumin, ground
2 red peppers, chipped
1 bay leaf
7 cups tomatoes, chopped
1 Tbls. kosher salt
3/4 tsp. black pepper, ground
1/2 cup strong coffee
1 (15 oz.) can white beans
2 Tbls. chopped basil leaves
on the side:
chopped red onions
grated white cheddar
• pat brisket dry with paper towels. heat oil in dutch oven ( i use le creuset ) and add brisket in batches. brown on one side for about 3 minutes, then flip over and brown well on other side. transfer to a plate and repeat with the rest of the meat ( I did this in 3 batches).
• saute onions + garlic in the same pan for about 10 minutes, until soft.
• add the chili powder, cayenne, red pepper flakes, + cumin. stir for one minute, until fragrant.
• add the red pepper, tomatoes, bay leaf, reserved meat, and salt + pepper. bring to a boil.
• reduce heat, cover and simmer for 2 1/2 hours. taste for seasoning.
• add the coffee, cover and simmer for one more hour
• add beans and chopped basil, let heat through.
• when ready to serve, sprinkle more basil on top