The chili with seasonal greens panzanella, sprinkled with a bit of Flagship cheese. |
Beef & Pork Chili
Serves about 5 (2.75 quarts)
Serves about 5 (2.75 quarts)
3/4 lb uncured bacon – pork belly
1 tbsp canola oil
1 red onion, finely chopped1 tbsp canola oil
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. |
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 flour1/2 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
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!
1 Komentar
Any suggestions to make this vegetarian? Just omit the meat? Would it hold up? (Maybe replace with - gasp - black, kidney, cannellini beans?
BalasAlso, on your Max/Min scale, how spicy is this?