WEEKDAYS 1e|12c|p

Brisket Chili

Mario Batali
|
Servings: 8 - 10
|
easy
|
2+ hr
Part 1 of 3

Spicy Italian sausage, along with a fair share of chiles, adds a hefty kick to this (super) bowl of chili.


  • Ingredients
  • step-by-step directions
Ingredients
Brisket Chili
  • 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)
  • Garnish:
  • sour cream
  • queso fresco
  • lime wedges
  • jalapenos (thinly sliced)
Directions
  • 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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