Ready, set, cook!

A few weeks ago, my department held its annual Chili Cook-Off. There are usually two categories: vegetarian and meat, and this year we added a cornbread category (I just wanted as much bacon in the competition as possible, and I planned to make a bacon cornbread).

I hadn't originally planned on making chili (just my baconbread), but the weekend before our competition, I just so happened to see a fabulous looking recipe on the Food Network (Barefoot Contessa, of course; side note, am I the only person who DVRs the Food Network?) and decided to try it out. Ina's friend Devon guest starred in the episode and presented her "award-winning" chili. What makes it particularly good is hand-cut chunks of beef, rather than using ground beef. I modified the recipe slightly, as it was a game-time decision the night before to finally go ahead and make an entry. So I was a bit more limited in choice of ingredients, forced to make a few substitutions I'm actually quite happy to have made: I  used chuck instead of brisket, and I used all pepper flakes for heat instead of pepper flakes, cayenne, and chili powder. Inspired by my forced modifications, I also added some bacon (of course) and mashed up the tender cubes at the end so they had even more surface area to absorb the flavorful goodness. Fresh basil adds a springy green note to the final product. But the flavor-boosting secret ingredient: strong, black coffee, which lent a subtle smokiness and richness.

At the end of the day, I suppose Devon's "award-winning" recipe earned its name, because I took home first prize.

(Devon's Award-Winning Chili is delicious all by itself, with chips, or served over pasta. You'll notice the recipe takes several hours. I think it could be re-engineered to work in a Crock Pot, but I don't have much experience with slow cookers.)

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(Bev's) Award-Winning Chili
(adapted from Devon's Award-Winning Chili)


2-4 strips thick-cut bacon or pancetta

3-4 lb beef chuck, cut into 1" cubes

1/4 c olive oil

2 c chopped yellow onions

6 large garlic cloves, minced

2-3 T red pepper flakes, crushed

2 T ground cumin

2 green peppers, seeded and diced

1 bay leaf

6 c tomatoes, chopped with their liquid

Salt and freshly ground black pepper

1/2 c strong coffee

2 (15-oz) cans kidney beans (I used one dark red and one light red, for color variation)

2 T chopped basil leaves

Grated cheddar cheese for serving

Heat olive oil in a large, heavy-bottomed pot (I used a Dutch oven) on medium heat. Render bacon until crisp, then remove from oil. Pat beef cubes dry (this is essential) and cook in batches, not crowding, until browned all around. Lightly salt and pepper beef as it cooks. Reserve oil after sautéeing beef, and sauté onions until soft, about 10 minutes. Add garlic half way through (to prevent from burning at the start). Then add red pepper flakes and cumin and sauté for 1 minute (toasting spices brings out their flavor). Add green pepper, bay leaf, tomatoes, and reserved beef to pot, and bring to a boil. Season with 1 T salt (you would be shocked) and 1 t pepper, cover, and reduce to simmer for 2 hr., stirring occasionally. It may look as though there's not much liquid to simmer, but the tomatoes and pepper will release plenty of juice. Taste and season with salt and pepper if necessary. Add coffee and simmer for another hour. Add beans, basil, and then warm through. When everything is cooked, take a fork or large spoon and "mash" the meat so it more closely resembles a traditional chili.

Top with grated cheddar cheese and serve.