I only managed to place 2nd in the 3rd annual Capricorn Chili Cookoff last night. Thanks to Terri and Patrick for hosting and everyone who showed up to compete and judge. As always it was a lot of fun.
Up Front Chili
2010 Capricorn Chili Cookoff runner-up
(c) 2010 Bryan Davis some rights reserved
- 3lbs Beef chuck/shoulder cut in 1/2" cubes
- 1.5lbs Beef brisket (trimmed)
- kosher salt
- 4 red bell peppers (seeded, cored and halved)
- 6 Anaheim peppers (seeded, cored and halved)
- Kosher salt
- Fresh cracked black pepper
- Vegetable or peanut oil
- 3T Chili powder (preferably homemade)
- 1t Cumin
- 1t Coriander
- 1.5t Garlic powder
- 3 Sweet onions
- 10oz Mexican chorizo (beef or pork)
- 12oz Beer (light ale or good quality lager)
- 56oz Whole peeled tomatoes (drained)
- 4oz Tomato paste
- 3T Dark brown sugar
- 3 Bay leaves
- 10 Sprigs fresh thyme
- 2oz Baker's chocolate (100% coco)
- Beef stock
Salt meat liberally and let set at room temperature for a half and hour or so to draw out juices.
Heat oven to 350°. Place red and anaheim peppers cut side down on a foil lined baking sheet. Drizzle with oil and salt lightly. Roast peppers in oven for 20-30 minutes until softened. Remove from oven and puree in food processor.
Toast chili powder and other spices in a small dry pan to activate oils and bring out flavors.
Blot meat with a paper towel to remove excess moisture that the salt has drawn out.
Coat one side of brisket with half of pureed peppers. Roll and tie with kitchen twine. Season outside with salt and pepper. Bake in 350° oven for 1 hour on foil lined baking sheet. Remove from oven, wrap in foil and return to 300° oven for another 1 to 2 hours. Remove from oven and let rest in foil until called for later.
Season chuck with fresh cracked black pepper and 1T toasted spice mixture. Heat enough oil for sauteing in large cast iron casserole or dutch oven until shimmering. Brown meat on all sides in batches removing browned meat to a bowl to be used later.
Puree onions in food processor until coarse paste. Drain oil from casserole and render chorizo. Add onion and remaining peppers to pan. Season with salt, black pepper and 1T spice mixture. Brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Brown and scrape for a third time.
Add tomato paste, brown sugar, beer and browned chuck. Hand crush half of the tomatoes into the pot. Add thyme and bay leaves tied in cheese cloth for easy removal. Simmer for 2 hours.
Chop chocolate and add to chili. Crush remaining tomatoes into pot. Cube cooled brisket and fold into mixture. Adjust to taste with remaining spice mixture and salt and use beef stock to adjust consistency. Simmer for another 30 minutes to blend all flavors.
Serve with Queso Fresco, tortillas and cold beer to a large gathering of hungry friends.