Beef & Pork Chili

The chili with seasonal greens panzanella, sprinkled with
a bit of Flagship cheese.
There's really nothing like a great chili recipe. It's like a classic rock standard. Any person can mess around with it according to their tastes and come up with some amazing flavors. I've played with a lot of chili recipes over the years. I've never quite been fond of beans in my chili; if you've followed this blog for a while you know my favorite part is usually the meat (often pork). So, of course, for my chili recipe, I started with both beef AND pork and went from there. You might think some of the ingredients seem odd, but this chili is pretttty darn good!

Beef & Pork Chili
Serves about 5 (2.75 quarts)
3/4 lb uncured bacon – pork belly
1 tbsp canola oil
1 red onion, finely chopped
1 yellow onion, finely chopped
3 garlic cloves, peeled and rough chopped
1 poblano pepper, seeded, fine dice

1 large jalapeño, seeded, fine dice
I'm talking about BIIIIG flavor.
1/4 cup apple cider vinegar

3 1/2 oz can adobo chipotle peppers, pureed
1/2 tbsp ground cumin
1-1/2 tbsp chili powder
3-1/2 diced tomato (about 5 tomatoes
1 cup lager beer
1 tbsp kosher salt
1/2 tbsp. Maximus/Minimus Seasoning Blend
3 lb beef brisket, whole boneless, trimmed and cut into ¾-inch cubes
1 oz unsweetened dark chocolate, rough chop

1/2 tbsp honey
1 tbsp corn flour

Grind the bacon in a food processor until “pebbly,” not quite a full paste. In a large sauce pan over medium heat, very thoroughly brown the bacon in canola oil until fully rendered, about 20 minutes, leaving no white in the bacon and a deep, dark color is achieved (without burning).
Add all the red onion, yellow onion, garlic, poblano pepper and jalapeño to the pan and reduce the heat to medium, cooking about 20 minutes until vegetables are fully sweated through and softened.

Add the vinegar and cook for about three minutes or until the acrid smell reduces. Make sure to scrape the pan regularly to loosen any bacon or vegetables stuck to the pan.

Add the remaining ingredients except the corn flour, stirring well to combine. Bring it to a soft boil on medium-high then reduce to a simmer. Cook about 2 hours until the brisket is very tender, stiring occasionally to avoid sticking and adjust the heat as necessary. When nearly done, about 5 minutes before, sprinkle the corn flour on the chili and stir thoroughly to avoid clumping, then let cook for the last 5 minutes on very low heat.

Please try this at home! I'd love to hear what you think and what changes you might make!


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Any suggestions to make this vegetarian? Just omit the meat? Would it hold up? (Maybe replace with - gasp - black, kidney, cannellini beans?

Also, on your Max/Min scale, how spicy is this?

Balas

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