A Win-Win Chili Beef Goulash for Football Fans

Ingredients:

Chile

• 2.2 kg. beef brisket, cut into 2.5 cm cubes.
• 1/4 cup olive oil
• 2 cups chopped onion
• 6 large cloves garlic, minced
• 2 tablespoons chili powder
• 1 tbsp crushed red pepper flakes
• 1 tbsp cayenne pepper, or to taste
• 2 tbsp. l. ground cumin
• 2 green bell peppers, seeded and diced
• 1 bay leaf
• 6 cups of chopped tomatoes with juices
• 0.5 cups of strong coffee
• 2 cans of kidney beans (425g each)
• 2 tbsp chopped basil leaves

Toppings

• Sour cream
• Grated cheddar
• Diced tomatoes
• Corn chips
• Guacamole

Preparation:

1. Pat the beef dry with paper towels. Heat olive oil in a very large, heavy-bottomed saucepan and quickly brown the meat in batches on all sides. Transfer the brisket to a separate bowl. Sauté the onion and garlic in the same oil over medium heat until soft but not browned, about 8-10 minutes.
2. Add chili seasoning, red pepper flakes, cayenne pepper, and cumin and sauté for 1 minute. Add the bell pepper, bay leaf, tomatoes with their juices, browned meat, 1 tablespoon of salt, and 1 teaspoon of pepper and bring to a boil.
3. Reduce heat, cover tightly, and simmer for 2 hours and 30 minutes, stirring occasionally. Taste and season with salt and pepper. Add the coffee, cover, and simmer for another hour.
4. Add the beans and basil and heat through. Transfer the chili to a large serving bowl and serve with sour cream, grated cheddar, diced tomatoes, corn chips and guacamole.