Spicy Italian sausage, along with a fair share of chiles, adds a hefty kick to this (super) bowl of chili.
- step-by-step directions
- 2 cups hatch green chiles (roasted)
- 2 poblanos (roasted)
- 1 serrano chile (roasted)
- 1 jalapeno (roasted)
- 5 tablespoons olive oil (divided)
- 2 pounds ground brisket
- 1/4 cup fine cornmeal
- 1 onion (peeled, medium diced)
- 4 garlic cloves (peeled, sliced thinly)
- 2 tablespoons cumin seeds
- 5 tomatillos (husks removed and coarsely chopped)
- 3 chipotles in adobo (roughly chopped)
- 1 bottle pale ale (12 ounces)
- 4 cups chicken stock
- 3/4 pound spicy Italian sausage (removed from casing and rolled into 1-inch balls)
- 1 can hominy (drained, 15 ounces)
- Kosher salt and freshly ground black pepper (to taste)
- sour cream
- queso fresco
- lime wedges
- jalapenos (thinly sliced)
- Adjust the oven rack to the top rack of the oven. Preheat the broiler to high.
- Place the Hatch, poblano, serrano and jalapenos in a bowl and toss with oil, salt and pepper. Lay in an even layer on a sheet tray and place under the broiler until well charred, about 8-10 minutes.
- In a large Dutch oven placed over medium-high heat, add about 3 tablespoons of olive oil. Add the meat to the pan, season with salt and pepper, and sear until golden brown, about 6-8 minutes.
- Then add the fine cornmeal to the pan and toast for 1 minute, stirring frequently.
- Add in the onions, garlic and cumin seeds, season with salt and pepper, and cook for 3-4 minutes, until just soft.
- Roughly chop all the broiled chilies and toss them in the pan, along with the tomatillos and chipotles in adobo. Cook for about 2 minutes and then deglaze with the beer.
- Reduce by half and then add the chicken stock.
- Add the spicy Italian sausage meatballs and the hominy, and season with salt and pepper.
- Bring up to a boil and reduce to a simmer. Cook gently for 2 to 2 1/2 hours, or until the brisket is spoon tender. Taste and adjust for seasoning.
- Ladle into bowls and serve with your choice of garnishes.
- Tip: If you prefer for your chili to be less spicy, just remove the seeds from the inside of the jalapeno and serrano peppers.
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