Brisket Chili with Polenta Croutons
One of the things I love about this recipe is that it can make two different meals. You can cook the brisket one day and eat a little of it for dinner and save the rest for chili the next day, or you can use it all to make a giant batch of chili for a party.
I used to be intimidated by the thought of cooking brisket because I am neither Jewish nor a Cowboy, but it was really easy and turned out to be quite delicious.
Brisket
4 pounds (approx) Brisket
beef stock (I used Trader Joe's Beef Bone Broth and one carton was the perfect size)
White wine and liquid smoke (optional)
1 Tbsp brown sugar
1 tsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
2 Tbsp chili powder (not chili seasoning)
1 Tbsp cumin
1 tsp black pepper
Remove the brisket from the frig and place in a large Le Creuset Dutch Oven or other heavy pot or roasting pan that will go in the oven (preferably one with a lid, but you could use aluminum foil to cover in a pinch).
After an hour, remove from oven and pour the bone broth (or stock) and a dash of wine and liquid smoke (if desired) around the sides of the pan (not over the meat) so that you have about 1/2 inch of liquid in the pot. Reduce the oven to 300, place the lid on your Le Creuset pot and cook covered for 3 more hours.
If you're splitting up the meal, you will want to reserve about 3/4 of the brisket for the chili, so I suggest that you cut off about 1/4 and slice it against the grain and serve with some potatoes and asparagus (or whatever makes you happy!) After the meat cools, you will cut the remaining 3/4 into 1" chunks (do not slice this part against the grain, just cut into squares/chunks so that it will hold together well in the chili). Store the chunks of brisket in the refrigerator until you're ready to make chili.
Chili
Reserved Brisket, cut into large chunks
4 strips of Bacon, cut into ½ inch pieces
1 can Fire Roasted Tomatoes
2 cans Black Beans, drained and rinsed
1 yellow Onion (not sweet) diced
3 Tbsp minced Garlic (or more if you like)
1 Red Bell Pepper, diced
1 cartons of Beef Broth (32 ounces each)
12 ounce bottle of Beer
1 Tbsp Oregano (or more to taste)
Chili Powder to taste
Cumin to taste
1 Tbsp Chipotle purée
2 Bay Leaves
1 Lime, juiced
Salt and Pepper to taste
Cilantro and Sour Cream for garnish
Heat a large Le Creuset Dutch Oven
or other large, sturdy pot over medium/high heat and add the bacon.
Cook it until it is crispy and you've rendered out all of that delicious
bacon fat (aka flavor). Remove bacon to a paper towel lined plate.
Leave the bacon fat in the pot.
Add the diced onion
and saute for two or three minutes, then add the diced red pepper and saute until the onion
starts to be translucent. Add the garlic last because it cooks quickly and
saute just until it starts to turn brown. Drain or blot excess fat with a paper towel.
Add the bacon back in and most of a carton of beef broth, the bottle of beer, black beans, tomatoes (juice and all), chipotle puree, oregano, a little cumin, a little chili powder, juice of one lime and bay leaves and let simmer for 30 minutes to an hour, adding more broth if/as needed as the flavors cook down. If you can let this simmer for closer to an hour, the flavors will be even better.
About 20 minutes before you wish to serve the chili, add more broth and the brisket, stirring carefully, as you don't want the brisket chunks to turn into shredded beef. Adjust your seasonings, adding more salt, cumin, chili powder, pepper as needed. You may need to add a little more broth. It should not be soupy, but it won't be super thick like a traditional ground beef chili.
Now it's time to make the croutons. Trust me...you want the croutons.
Croutons
1 tube of polenta
Smoked paprika
Salt and Pepper
Olive Oil
Remove the polenta from plastic casing and dice into even pieces that are about 3/4 inch cubes. Place in a bowl and toss with a bit of olive oil and a generous amount of Paprika. Add a bit of Salt and Pepper and place in a hot, large Non stick Skillet.
Cook the polenta over medium /high heat, stir occasionally and add more Paprika, Salt and Pepper as needed. Cook until they are brown and a little crispy around the edges.
Serve the Brisket Chili in a pretty bowl, topped with warm Polenta Croutons and garnished with a dollop of sour cream and some cilantro.
This is a nontraditional and special chili. It's been a hit at dinner parties and with my family. The polenta adds a little crispy texture and a nice creaminess. Enjoy, Ya'll!
Looking for some wonderful Mexican recipes? Check out my cookbook, Ixchel's Kitchen
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