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Butterfield Stageline Chili

Source of Recipe

From "Mad Hungry: Sunday Suppers" by Lucinda Quinn


Recipe Introduction

"This chili stands out because of the ground pork and cubed beef brisket combination, which brings a fantastic texture, chew, and mouthfeel to the chili. If you don't have the time or patience to prep your meat as the recipe instructs, ask your butcher to do so."

List of Ingredients

â—¦ 4 pounds beef brisket, cut into ½-inch pieces
â—¦ 1 tablespoon plus 1 teaspoon coarse salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ¼ cup extra-virgin olive oil
â—¦ 2 pounds ground pork
â—¦ 2 large white onions, chopped
â—¦ 4 Anaheim, Hatch, or poblano chiles, chopped
â—¦ 1 Scotch bonnet or habañero chile, minced (seeds and ribs removed for less heat, if desired)
â—¦ 6 cloves garlic, minced
â—¦ 2 tablespoons tomato paste
â—¦ 2 tablespoons chopped fresh oregano
â—¦ 3 tablespoons chili powder
â—¦ 1 tablespoon ground cumin
â—¦ 2 (28-ounce) cans whole plum tomatoes in juice
â—¦ 2 cups chicken broth


Recipe

Season the brisket with the salt and pepper. Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the oil and when it shimmers, add half the brisket. Brown, turning occasionally, for 4 to 5 minutes; transfer to a plate. Repeat with the remaining brisket.

Add the remaining 2 tablespoons oil to the pot, then add the pork, onions, chiles, and garlic and cook, stirring occasionally, until the pork is no longer pink and most of the liquid has evaporated, 6 to 8 minutes. Stir in the tomato paste, oregano, chili powder, and cumin and cook for 2 minutes, until fragrant.

Purée 1 can (28 ounces) of the tomatoes with a blender and stir into the chili, along with the remaining tomatoes and the chicken broth. Return the brisket to the pot. Bring to a boil, cover, reduce the heat, and simmer, stirring occasionally, until the beef is fork-tender, 3 to 3 ½ hours. Ladle into bowls and serve.

Serves 6 to 8