Chili

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 flake, 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
• 2 tablespoons chopped basil leaves

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 pepper, 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

Lemon Blueberry Cupcakes

Cupcakes:

• 3 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks butter
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract 
• Zest of 1 lemon
• 2 cups sour cream
• 1 1/2 cups fresh blueberries 

Frosting:

• 2 sticks butter
• 8 ounces cream cheese
• 1 teaspoon vanilla extract
• Juice and zest of 1 lemon
• 10 to 12 cups powdered sugar

Directions

For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.

Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and Lemon zest  mix to combine. Add the dry mixture in 3 parts alternating with the  sour cream  ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.

For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the   powdered sugar  gradually until combined.

Frost the cooled cupcakes with the cream cheese frosting.

Thank you Cup Cake war Food network