Wednesday, November 9, 2011

Chili Beef Brisket Nachos

These are perfect for a game day, or a brisk fall afternoon.  This chili, with tender chunks of slow cooked brisket, is also good in bowl by itself and served with cornbread.

1 large piece of Brisket - in your beef section of your grocery store
4 cups chicken stock
16 oz can of whole tomatoes, crushed by hand
1 red onion, diced
4 cloves of garlic, minced
1 serrano chili, seeded and diced ** Use kitchen gloves when seeding and chopping hot peppers
1 habanero seeded and diced
1 jalepeno seeded and diced
1 anaheim pepper, seeded and diced
2 T chipotles in adobo sauce
1 t pasilla chili powder
1 t chili powder
1/4 bittersweet chocolate chips
Kosher salt
Freshly ground pepper
4 T ground cumin
Olive oil

For the toppings:
Pico de gallo, or fresh salsa
Sliced, canned jalepenos
Mexican Crema
Shredded monterrey jack and cheddar combo

Liberally season the brisket with salt and pepper, plus the 4 T of ground cumin, front and back.  Sear the brisket in a hot pan with a few tablespoons of olive oil for 30 sec - 1 min each side.  Wrap the brisket in tin foil, place it on a cookie sheet, and cook the brisket for 10 hours in the oven on 225.  I like to cook it through the night.  Meanwhile, prepare the chili.

Heat a few tablespoons of oil in a heavy stainless steel pot over medium heat.  Add the onions, and cook until they become translucent, then add the garlic, and continue to cook for a minute or so, then add the peppers and cook until they begin to soften.  Next add the pasilla powder, and the chili powder, tossing and coating the onions and peppers, and toast the spices for a minute or so.  **Be careful not to breath deeply around the pot - the spices will get in your throat and you will be coughing for a long time.**  Next add the tomatoes, and the stock to the pan.  Use a wooden spoon to scrape up all the bits from the bottom of the pan.  Bring to a boil, then let it simmer for 20 minutes.

Pour your chocolate into a blender, and slowly ladle the chili mixture in as well.  (if your blender isn't big enough, you can do it in batches, or you can pour your chocolate into the pan and use a hand blender) Blend the chili until smooth, and return to the pot to continue simmering.

Once the brisket is finished, allow it to rest for a few minutes, clean the fat off, dice it into 1 inch cubes, and add it to the chili.  Season to taste.  Let it all simmer together for at least 30 minutes over low heat.  The longer it simmers together the better the flavor.

Serve the chili straight from the pot over chips, add the cheese to melt, and continue with the rest of your toppings.  Serve immediately.


Annie and Jake said...

I've decided that you are a big meat kind of gal. This recipe sounds great and I love my chili with chocolate and fresh peppers. I don't know why, but for some reason I don't cook a lot of red meat. I like red meat and eat it, but i cook with mostly with just veggies and occasionally white meat and fish.

Allison said...

I am definitely making this for football on Sunday! Geremy and our friends thank you:)

JLTan said...

Christmas colours too! What a nice idea. Thank you.

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Onushua Fiza said...

Attractive food. I like this food.
Really bewitching me.

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