Ina Garten Makes Devon's Award-Winning Chili | Barefoot Contessa

As Ina says, "There's chili... and then there's Devon's Award-Winning Chili!" Ina makes the perfect beef brisket chili with the help of her friend Devon Fredericks. #InaGarten #BarefootContessa #FoodNetwork #Chili Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax Get the recipe ▶ https://foodtv.com/3VWxD7Y Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Devon's Award-Winning Chili RECIPE COURTESY OF INA GARTEN Level: Easy Total: 3 hr 45 min Prep: 30 min Cook: 3 hr 15 min Yield: 6 to 8 servings Ingredients 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 chili powder 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 kidney beans 2 tablespoons chopped basil leaves Serve with: Sour cream Grated Cheddar Diced tomato Tortilla chips Guacamole (see recipe) Directions Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. 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. Add the coffee, cover the pot and simmer for 1 more hour. Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole. A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use. Copyright 2010, Devon Fredericks, All Rights Reserved Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten Makes Devon's Award-Winning Chili | Barefoot Contessa | Food Network https://youtu.be/lt-ycpCKuDw