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bowl of three bean chili with sour cream, cheese and sliced scallions

Three-Bean Brisket Chili

jalapeno cornbread, cheddar, green onion

STARS

This dish is a cure for cold weather. A hearty chili featuring three types of beans (black, pinto, and kidney), braised brisket, and a splash of pale ale. We were going to call it, "Three Bean, Braised Brisket, & Beer Chili," but that would have been overkill. Better to have a mouthful of chili than a mouthful of words!
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  17 hours
Active Time:  1 hour and 30 minutes
Ingredients

Brisket

  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 tablespoon brown sugar
  • 1 tablespoon hickory seasoning
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 2 pounds beef brisket, trimmed of excess fat
  • 2 tablespoons canola oil
  • 2 tablespoons Worcestershire sauce
  • Beef broth

Chili

  • 2 tablespoons canola oil
  • 1 yellow onion, diced
  • 1 anaheim pepper, diced
  • 1 red bell pepper, diced
  • 2 tablespoons chickpea flour
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ancho chili powder
  • 1 teaspoon cumin
  • 1 bottle pale ale
  • 2 tablespoons tomato paste
  • 1 15-ounce can tomato purée
  • 1 teaspoon salt, to taste
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed

Serving

  • 1 jalapeño, minced
  • 2 scallions, minced
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Cornbread
Directions
1
Combine the brisket spices and rub into the brisket. Cover and refrigerate for 8-12 hours.
2
Preheat the oven to 350°F.
3
In a large pot, heat 2 tablespoons of oil over high heat. When hot, sear the brisket on all sides. Add the Worcestershire sauce and enough beef stock to come halfway up the sides of the meat. Cover tightly and braise for 2-3 hours, until the meat is very tender. Remove the meat from the liquid and dice.
4
When the brisket is nearly done braising, heat the oil for the chili in a large pot over medium heat. Add the onion, anaheim and red peppers and cook until the onion is translucent. Add the chickpea flour, garlic and spices and whisk to incorporate the flour, cooking until fragrant.
5
Add the brisket braising liquid, ale, tomato paste and tomato purée. Bring to a simmer, then reduce the heat and cook for 15 to 20 minutes. Add the salt, brisket and beans. If there isn't enough liquid when you add the brisket and beans, add more beef broth until everything is just submerged. Simmer for 15 minutes longer, until slightly reduced with a silky texture.
6
Divide the chili between bowls and serve with minced jalapeños, scallions, cheddar cheese, sour cream and cornbread.

Three-Bean Brisket Chili

jalapeno cornbread, cheddar, green onion

STARS

This dish is a cure for cold weather. A hearty chili featuring three types of beans (black, pinto, and kidney), braised brisket, and a splash of pale ale. We were going to call it, "Three Bean, Braised Brisket, & Beer Chili," but that would have been overkill. Better to have a mouthful of chili than a mouthful of words!
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  17 hours
Active Time:  1 hour and 30 minutes
Servings:  4

Ingredients

Brisket

  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 tablespoon brown sugar
  • 1 tablespoon hickory seasoning
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 2 pounds beef brisket, trimmed of excess fat
  • 2 tablespoons canola oil
  • 2 tablespoons Worcestershire sauce
  • Beef broth

Chili

  • 2 tablespoons canola oil
  • 1 yellow onion, diced
  • 1 anaheim pepper, diced
  • 1 red bell pepper, diced
  • 2 tablespoons chickpea flour
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ancho chili powder
  • 1 teaspoon cumin
  • 1 bottle pale ale
  • 2 tablespoons tomato paste
  • 1 15-ounce can tomato purée
  • 1 teaspoon salt, to taste
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed

Serving

  • 1 jalapeño, minced
  • 2 scallions, minced
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Cornbread

Directions

1
Combine the brisket spices and rub into the brisket. Cover and refrigerate for 8-12 hours.
2
Preheat the oven to 350°F.
3
In a large pot, heat 2 tablespoons of oil over high heat. When hot, sear the brisket on all sides. Add the Worcestershire sauce and enough beef stock to come halfway up the sides of the meat. Cover tightly and braise for 2-3 hours, until the meat is very tender. Remove the meat from the liquid and dice.
4
When the brisket is nearly done braising, heat the oil for the chili in a large pot over medium heat. Add the onion, anaheim and red peppers and cook until the onion is translucent. Add the chickpea flour, garlic and spices and whisk to incorporate the flour, cooking until fragrant.
5
Add the brisket braising liquid, ale, tomato paste and tomato purée. Bring to a simmer, then reduce the heat and cook for 15 to 20 minutes. Add the salt, brisket and beans. If there isn't enough liquid when you add the brisket and beans, add more beef broth until everything is just submerged. Simmer for 15 minutes longer, until slightly reduced with a silky texture.
6
Divide the chili between bowls and serve with minced jalapeños, scallions, cheddar cheese, sour cream and cornbread.