All of my different variations of chili recipes have beans in them. I love beans: black, green, pinto, garbanzo, kidney, refried. I love them all…Well, except forLimabut, I’m sure I can be turned into a lover if I found the right recipe. Beans in chili make me feel like there is some added health bonus to the meal. But, I could be just making that up.
After watching the Top Chef:Texaschili cook off episode, I found out that traditionalTexaschili does not have any beans in it! Gasp! Chili with no beans? Who knew! I always thought that chili minus the beans would equal a sloppy joe? But, I decided to be daring and give this all meat chili a whirl.
2 Cups of Low Sodium Beef Stock
2 Dried Chiles de Arbol, stems removed*
1 12oz Jar of Roasted Red Peppers, drained
1 28oz Can of Crushed Tomatoes
½ Cup of Beer
1 Teaspoon of Coriander
1 Teaspoon of Cumin
1 Tablespoon of Olive Oil
1 Teaspoon of Salt
1 Teaspoon of Pepper
2 ½ lbs. Trimmed Kosher Beef Brisket
½ of an Onion, finely diced
1 Red Pepper, finely diced
1 Clove of Garlic, grated
2 Tablespoons of Fresh Cilantro, finely chopped
*If you do not have dried chilies on hand, you can substitute ½ teaspoon of cayenne pepper instead. It has about the same heat impact as the dried chilies.
In a small sauce pan, simmer the beef stock over medium heat. Add the two chilies to the stock and simmer until the peppers have reconstituted. Then remove from heat and allow the stock and peppers to cool for two minutes. When the stock has cooled, add it to a food processor or blender along with the drained roasted red peppers, crushed tomatoes, and beer. Blend until smooth. Add the liquid to the crock pot.
Season the brisket on both sides with salt and pepper. In a large pan over high heat, sear the meat on both sides until brown. Place the meat on a large platter to rest for a minute or so while you work with the onion, red pepper, and garlic. Reduce the heat of the pan to medium/low and add the olive oil, finely diced onion and red pepper. Cook for about three minutes until the vegetables start to soften. Add the grated garlic and cook another minute.
Remove the pan from heat and add the vegetables to the liquid base in the crock pot. Stir to combine all ingredients. Add the brisket to the chili bath, cover, and cook on low for 8 hours.
When the brisket is done cooking, remove it from the chili bath and allow it to rest for five minutes before cutting/shredding. The brisket can be shredded or cut into cubes, which ever you prefer. I like to chunk off large pieces using a fork.
Crank the heat on the chili liquid up to high and cook for another half an hour with the meat added back to the pot. Add the cilantro and stir to evenly distribute. Keep the lid off to create a thicker chili. After a half an hour, the chili is done. Allow about ten minutes for the chili to cool before serving.
Even though this isn’t my definition of a traditional chili, it is another great recipe to hoard away in your freezer for the winter months!