We’ve been waiting for one last week of cold weather to make the chili of all chilis. And we kept waiting and waiting because it’s been an unseasonably warm 70 degrees in March. But we weren’t going to let the premature spring weather stop us from making one last great batch of chili.
This Kyle original recipe is going down as the all-time best chili we’ve ever made. What makes it so delicious? Brisket slow-cooked to perfection for 5 hours and just enough peppers to bring the heat without overpowering the dish. Did I mention the beer part? Oh, yeah, it gives you a great excuse to buy some good dark beer to impart some serious flavor and sip while you’re waiting for the magic to happen in the oven.
• 4 cloves garlic, sliced
• 1 dried Anaheim pepper, toasted in a pan and diced
• 1 dried Ancho pepper, toasted in a pan and diced
• 1 bunch cilantro stems, diced
• 2 limes, juiced (we recommend grilling them to draw out as much juice as possible)
• 1/3 cup vegetable oil
• 1 brisket
• ½ pound stew meat, ground
• ½ pound pork shoulder, ground
• 1 cup mesa
• 2 green peppers, diced to ¼ inch thickness
• 5 cloves garlic, minced
• Olive oil
• Salt and pepper
• 1 jalapeno, roasted, skinned, seeded and diced
• 1 poblano peppers, roasted, skinned, seeded and diced
• 1 cup Porter-style beer (We used Upland Brewery‘s Bad Elmer’s Porter)
• 4 cans fire-roasted diced tomatoes
• 3 cans hominy, rinsed
• 1 can black beans, rinsed
• 1 can red beans
• 1 tablespoon oregano
• 2 teaspoons ancho chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1 teaspoon cayenne pepper
What to note before tackling the recipe:
• This is a two-day process, as the brisket needs to marinate overnight for 12 hours.
• Roast the jalapeno and poblano peppers by rubbing them with 2 tablespoons of olive oil and placing on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds and chop evenly.
Prepare the marinade, pour into a large Ziploc bag and place the brisket inside, removing all air from the bag. Marinate overnight for 12 hours.
Preheat the oven to 250 degrees F. Line a big roasting pan with aluminum foil and place the brisket fat side up in the pan along with marinade. Add enough water to half-way cover the brisket. Cook for five hours or until meat can be easily pulled apart with a fork.
Using a Cuisinart food processor, grind the stew meat and pork shoulder separately. About 10 pulses should get the meat to the desired texture, but adjust accordingly for your liking.
Coat the stew meat and pork shoulder evenly in the mesa flour. Drizzle olive oil in the bottom of a very large Dutch oven (we recommend this Le Creuset
one) and place half of the meat in it to cook. Once it is browned, remove with slotted spoon and place on a plate. Repeat for the second batch of meat, adding more olive oil if need be before cooking the last half of the meat.
Once meat is removed from the Dutch oven, add another drizzle of olive oil and sauté the garlic and onions, adding salt and pepper. Once onions are translucent, add green peppers, jalapeno and poblano. Cook until green peppers are soft.
Turn heat up to medium high and add 1 cup of beer, using a wooden spoon deglaze the pan. Add the meat and 4 cans of fire-roasted diced tomatoes. Rinse each tomato can and fill each 1/3 of the way with water and pour in the Dutch oven. Add oregano, ancho chili powder, cumin, paprika, kosher salt and cayenne pepper and stir. Put the Dutch oven in the oven with the brisket and cook for 3 hours.
When brisket is finished cooking, remove from oven and let it rest for 30 minutes. Remove fat from brisket, then shred with a fork and cut down to bit-sized pieces. Pull the other pan out of the oven and add the brisket to it. Add 3 cans of hominy (rinsed), 1 can of black beans (rinsed), 1 can of red beans. Add 2 cup of water and cook on the stove on low heat until all ingredients are heated through, about 1 hour.