Devon's Award-Winning Chili

Ingredients

• 2 tablespoons basil leaves chopped
• 1  bay leaf 
• 5 pounds brisket cut in 1-inch cubes
• 30 ounce kidney beans canned
• 1 tablespoon cayenne pepper to taste
• 8 servings cheddar grated
• 2 tablespoons chili powder 
• 6 large garlic cloves minced
• 2  pasilla peppers diced green seeded
• 2 tablespoons ground cumin 
• 8 servings guacamole (see recipe)
• 0.3 cup olive oil 
• 1 tablespoon pepper flakes red crushed
• 8 servings salt and pepper black freshly ground
• 8 servings cup heavy whipping cream sour
• 0.5 cup strong coffee decoction 
• 8 servings tomatoes diced
• 6 cups tomatoes with their liquid chopped
• 8 servings tortilla chips 
• 2 cups onions yellow chopped

Equipment

• bowl
• paper towels
• pot

Directions

1. Watch how to make this recipe.
2. Pat the brisket cubes dry with paper towels.
3. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides.
4. Transfer the brisket to a separate bowl and set aside.
5. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes.
6. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute.
7. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 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.
8. Add the coffee, cover the pot and simmer for 1 more hour.
9. Add the kidney beans and basil, and warm through.
10. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.