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



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.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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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

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Ina Garten Makes Devon’s Award-Winning Chili | Barefoot Contessa | Food Network

well there’s Chile and there’s Devon’s award-winning chili so why is this award-winning chili it won an award many years ago and it’s fantastic it’s delicious we’re going to make it together right great so what do you start with brisket big chunks of brisket why brisket it’s New York Chili oh so what do you have 5 PBS of brisket big chunks of brisket dry them really well so they’ll Brown really well I learn that from Julia Child we love Julia Child okay great so how about if I put some oil in the pan do that quart of a cup is that about right yeah I made this so many years ago this is an old recipe Devon used to own the especially food store lo and fishes and I think that’s where you made it right I think so yeah okay I’m in charge of Browning the meat right you’re going to Brown the meat I’m going to chop I’m going to chop some onions how many onions two cups of yellow onions you’ve already chopped the garlic for me you’re an angel AR aren’t I good I chopped garlic for you when you’re Browning things it’s really important for them not to crowd cuz if they’re sitting on top of each other what happens is they just Steam and it ends up you have gray dinner not good you want them nice and brown it actually enhances the flavor of it too that sort of sealing thing right M and I you know turn each one over on the each side get each side Brown yeah um it’s worth taking some time here it’s not my favorite task but it’s really important okay better with a [Music] friend okay these guys look done should I take them out take them the onions I’ll have the onions for you in a second fantastic I’m so happy to have a friend to cook with I know we always cook alone don’t we I know second batch of meat in okay not too [Music] crowded okay meat’s Browning onions beautiful onions done let you chop a pepper on all right are we having a competition or we just chopping Peppers yes why not oh that’s right this is girls boys have comp ition this my rapid pepper thing I did learn that trick from you did I forgot to do that how big a dice like that perfect perfect okay that’s Peppers right how we do done perfect beautiful done great I’m going to take it out oh it looks great does it look good did I do a good job you did a beautiful job I’m a very nervous cook I always think I’m doing doing it wrong okay I’m gonna get this all over myself too that’s where we can relate to you okay so what goes does the onions turn yeah you ready put the onions two seconds okay go for it ready great and garlic onions so two cups of onions or two handfuls or two handfuls and the garlic lots of garlic perfect lots of garlic as much you want to this is one of those recipes you can just do whatever you like if you like more more garlic or less garlic the quantities really aren’t so important okay big stir this cook for how long I get some color you know let them smush around get a little bit of little bit a technical turn smush let them get a little soft okay that’s the onions great let’s let’s add the dried spices now actually that’s a great idea okay you tell me what to add two tablespoons of cumin C’s classic chili flavoring okay two tablespoons of cumin yeah one two and two chili powder okay two tablesp of chili powder one trying to make sure you don’t end up being this how you know it’s not a Jewish recipe in spite of the brisket what there’s no chili powder in a Jewish recipe and certainly no cayenne pepper one of each of these whoa this is spicy chili okay one of those perfect okay one Cayenne one red pepper wo this is you’re going to be shot to the Moon that’s why you need the sour cream to comens oh yeah exactly okay that’s great you just cook them all together you don’t want them to have a raw flavor so okay so like 8 to 10 minutes until the onions are done fantastic in the meantime what’s next we should do tomatoes Tomatoes okay chopping Tomatoes you could use canned tomatoes could absolutely absolutely nothing wrong with it well usually you know I think with it’s winter and the tomatoes aren’t very very good actually canned tomatoes are better they have more flavor I mean they’re consistent you know what you’re going to get them they’re consistent okay Devon I think these onions are done they look very done very done tomatoes peppers and tomatoes we put the both in together absolutely okay go for it whoa this is one good- looking chili this is going to be a mess we’re really messy Cooks try to cut the tomatoes closer to the pot that’s one advantage of canned tomatoes you just dump the whole thing in exactly exactly and may I add a Bailey you must certainly can it’s your recipe you can do whatever you want okay what’s next Stir It Up put the meat back in okay this beginning to look like chili I think we need salt and pepper what do you think about a teaspoon of salt I think that’s a tablespoon tablespoon a tablespoon of salt a teaspoon of pepper okay great cuz you’ve already got a lot of hot this one spicy chili and how long does it cook for uh 2 and 1/2 hours oh great okay I’m going to put the lid on and what are we going to do for 2 and 1/2 hours I love chili big pot of chili bubbling away on the stove my friend Devon Fredericks is here showing me how to make her award-winning chili not just any chili so it’s been cooking away for 2 and 1 half hours I’m dying to see what it’s doing we got here oh it turned into that wow how fast I think we need to taste it yeah I think we should taste it for salt and pepper at least yeah oh that looks fantastic there’s a reason why it won awards another SPO installed I think so too a tablespoon Just Go For It Go for okay that is really good chili spicy who knew a girl from New York can make good Texas chili and Deon has one more secret ingredient what is it coffee coffee who knew you put coffee in chili half a cup of coffee I bet that makes a difference it’s really surprising that one you know one small thing like a splash of vinegar or coffee or something in a Big Stew makes a difference flavor of the other so this cooks for another hour wow this looks like great chili div let’s add the beans okay two cans of beans kidney beans okay and they just have to heat through cuz they’re cooked right and the last ingredient is basil such an unusual ingredient for chili is that because you’re not putting cilantro in possibly possibly it’s not traditional but and why do you put it in at the end so it doesn’t get cooked to death you want that fresh flavor yeah that’s great I like basil in anything fantastic I think we need two big bowls it’s going to be really good chili this is Texas Chili two Jewish girls making Texas Chili right oh I can’t wait to eat this m and the test is the taste right

34 Comments

  9. @jimbeam7776

    It’s looks awesome but use Pinto Beans in Chile. Kidney beans don’t get soft enough and the pinto is Mexicanish if that’s a word 😅But that’s me

  11. @ReflectingonReflection

    Devon needs to chill…. Ina is the boss here… she is the main star. I can feel her energy from here… "start with that" no! Ina can start with whatever she pleases.

  16. @ritalafleur4417

    Isn’t this an old video? I a you taught me how to cook I ❤ you and want to see more of you!!❤❤❤❤❤❤❤

  22. @nashae6292

    This looks like one of the ladies she cooks for. I think it was like a big omelette or something. Years ago.

  23. @rwojcik1984

    Devon's like Anna Pump. She's truly someone Ina admires. She's Eli Zabar's wife, whom she also admires. ❤

  26. @networkn

    Thanks for the video. I'd have probably put the dry spices into a dry non stick pan and toasted them off for a few seconds, for a greater depth of flavour. Not a critcism, just sharing a little tip.

  30. @scotth.9295

    It’s possible this recipe won an award for worst tasting. Awards aren’t always handed out for excellence.

  33. @susannjarvis5587

    Interesting chili recipe. But not Texas chili if it has beans or so I've read numerous times, which is fine with me since I don't like beans. Will be saving this for when the weather cools off.

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