“Brisket Black Bean Chili”

We got our first real snow a couple days ago in Chicago. I would rather have had the white stuff on Christmas. However, it can go away now at least from the roads. The first snow is always so pretty. That said, cold snowy days always have me craving chili. My Brisket Black Bean Chili is what Mr. Snowman ordered. Plus, what’s any better than the leftovers? Just like pasta sauce, chili just without a doubt tastes better the next day. All the flavors simply come together like Wednesday prayer meeting. So , a big pot of chili it is…

Brisket Black Bean Chili

What is in my recipe, you ask? If you’re a meat eater then you know brisket is a wonderful piece of meat. Whether grilled or braised, I find brisket can take bold seasoning. So why not use it in chili. Brisket can be on the pricey in the winter months because most it’s grilled. I suggest buying a larger piece so you can use it for two meals. Cut off what you need for this recipe and freeze the rest for marinating and grilling later. It’s normally cheaper to purchase larger briskets.

Brisket Black Bean Chili

Next, season brisket and chuck with seasoning mix. I use as little oil as possible when cooking meat and the vegetables. The red onion, bell pepper, poblano, and of course, garlic are sautéed in oil just until tender. The smokiness of spices just perfume the house. Such a heavenly smell! Last,  add all ingredients except lime juice to pot. Add more beef broth if to thick yet don’t adjust seasoning until chili has cooked for a while. Long simmering is key to this chili especially the brisket being tender. Once the chili has simmered, adjust seasoning, if needed.

Brisket Black Bean Chili

I seriously recommend making this chili on one of these cold wintry days. You do need time yet some prep can be done ahead of time. Prep is key making a recipe come together easily. Make sure you have everything before you start. Nothing is more disappointing than missing an ingredient. Get ready to fall love with a new favorite chili.

Brisket Black Bean Chili

Brisket Black Bean Chili

2 to 3 T. ancho chile powder

1 T. ground cumin

2 t. kosher salt plus extra, if needed

½ t. ground black pepper

1 t. organic cane sugar

1 t. dried oregano

1 ½ pounds beef brisket, trimmed, cut into ½-inch cubes

1 pound ground chuck (80/20)

4 T. olive oil, divided

1 medium red onion, chopped

1 yellow bell pepper, chopped

1 poblano pepper, chopped

3 t. chopped garlic

1 cup low-sodium beef broth

1 – 8 oz. can tomato sauce

2 T. unsulfured molasses

1 – 15 oz. can black beans, drained

1 – 14.5 oz. can diced tomatoes

Juice of 1 lime

Toppings: sour cream, green onion, red onion, avocado, jalapeno

 

In a large mixing bowl, whisk together, chile powder, cumin, salt, black pepper, cane sugar, and oregano. Add brisket cubes and ground beef to spices and mix until meat is completely coated.

Meanwhile, heat 2 T. olive oil in a 5-quart Dutch oven over medium-high heat. Add in meat mixture and cook until no longer pink, about 7 minutes. Remove meat to bowl and set aside.

Add remaining 2 T. olive oil to Dutch oven then stir in onion, bell pepper, and poblano, cooking until softened, about 5 minutes. Reduce heat if needed. Stir in garlic and cook for 1 minute.

Return meat to pot with beef broth, tomato sauce, molasses, black beans, and tomatoes. Stir to combine, bring to boil then reduce to low simmer and cook 2 hours, stirring occasionally to prevent sticking. Add more broth if needed.

Taste for seasoning and continue to simmer for 15 minutes without lid. When ready to serve, stir in lime juice. Ladle into your favorite bowls, garnish with an array of toppings.

 

Makes 8 servings.