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.
Lemon-Sage Compound Butter
Spinach & Artichoke Puffs
Roast Chicken with Lemon-Sage Pan Sauce
Grilled Veggie Burrito with Quinoa
Kale Pesto Naan Pizza
Almond Banana Bread
Carrot Ginger Soup
Shrimp and Plantains in Spicy Tomato Sauce
Energy Date Balls
Leftover Salmon Pumpernickel Toast
Mini Cherry Pies with Red Plum Jam