Nothing says "Tex-Mex" like the Hamptons

Tonight I made Ina Garten's Tex-Mex Chili.

I was unsure of my expectations. I'm not necessarily a chili girl, but I'm always on the lookout for a good DND recipe, so I thought I would try it.

Now Ina doesn't really scream "tex mex" and neither did her friend to whom the receipe belonged. In fact the friend even said, "what do two Jewish girls from New York know about tex-mex chili". Apparently she knows something because the chili was "award winning" so I decided to give it a try.
The first time I make a receipe I follow the directions. (nothing makes me crazy like when I research a recipe and the reviewers give it 5 stars but then go on to tell how they completely changed the receipe) I had my mom and dad come over to help taste test it and while it was good, we felt it could be better. Below is the recipe as written with my two cents thrown in.

Enjoy




Devon's Award Winning Chili


5lb brisket cut into 1" pieces

1/4 C Evoo

2 C yellow onion chopped

6 large cloves minced (could hardly taste the garlic, add more if you like garlic)

1 T red pepper flakes (might cut this down to 1 t)

2 T chili powder

1 T Cayenne

2 T ground cumin (bump this up to 3 T)

2 green peppers cut up

1 bay leaf

salt and pepper to taste

6 C chopped tomatoes w/liquid (or two large cans)

1/2 C strong coffee (we found this made the chili a little bitter, beer would be better)

2 (150z) cans kidney beans (if you aren't a fan of beans, you might try a refied beans instead)

2 T chopped basil

In a heavy bottom pot, heat oil and brown meat and set aside

Add onions and garlic to oil and saute' 8-10 min

Add spices, stir one minute

Add tomatoes with juice, peppers, bay leaf, salt and pepper, reserved meat.

Bring to boil, reduce heat and simmer 2 1/2 hours.

Add coffee, simmer 30 minutes

Add beans and basil simmer 30 minutes more

Serve with sour cream, cheddar cheese, diced tomato, corn chips