Spicy Italian sausage, along with a fair share of chiles, adds a hefty kick to this (super) bowl of chili.
- For the Chili:
- 2 cups Hatch Green Chiles (roasted)
- 2 Poblanos (roasted)
- 1 Serrano Chile (roasted)
- 1 Jalapeno (roasted)
- Olive Oil
- Salt and Pepper
- 2 pounds Ground Brisket
- 1/4 cup Fine Corn Meal
- 1 Onion (medium diced)
- 4 Garlic cloves (sliced thinly)
- 2 tablespoons Cumin Seeds
- 5 Tomatillos (husks removed and coarsely chopped)
- 3 Chipotle Chiles in Adobo (roughly chopped)
- 1 12- ounce bottle of Pale Ale
- 4 cups Chicken Stock
- 3/4 pound Spicy Italian Sausage (removed from casing and rolled into 1-inch balls)
- 1 15- ounce can Hominy
- Sour Cream Sour Cream For the Garnish: Sour Cream
- Queso Fresco
- Lime Wedges
- Jalapenos (sliced thinly)
- For the Chili: 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 to 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 to 8 minutes. Then add the fine corn meal 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 to 4 minutes, until just soft.
- Roughly chop all the broiled chilis and toss them in the pan, along with the tomatillos and chipotles chiles. 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.
- For the Garnish: Ladle into bowls and serve with your choice of garnishes.