Butterfield Stageline Chili

Serves 6 to 8

4 pounds beef brisket, cut into 1/2-inch pieces

1 tablespoon plus 1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1/4 cup extra virgin olive oil, divided

2 pounds ground pork

2 large white onions, chopped

4 Anaheim chilies (6 ounces), chopped

1 Scotch bonnet or habañero chilies, minced (seeds and ribs removed, optional)

6 garlic cloves, minced

2 tablespoons tomato paste

2 tablespoons chopped fresh oregano

3 tablespoons chili powder

1 tablespoon ground cumin

Two 28-ounce cans whole plum tomatoes in juice, divided

2 cups homemade chicken broth or store-bought beef broth

1. Season the brisket with the salt and pepper. Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the oil; when it shimmers, add half the brisket. Brown, turning occasionally, for 4 to 5 minutes; transfer to a plate. Repeat with the remaining brisket.

2. Add the remaining 2 tablespoons of oil to the pot, then add the pork, onions, chilies and garlic and cook, stirring occasionally, until the pork is no longer pink and most of the liquid has evaporated, 6 to 8 minutes.

3. Stir in the tomato paste, oregano, chili powder and cumin and cook for 2 minutes, until fragrant.


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4. Puree 1 can of the tomatoes in a blender; stir into the chili, along with the remaining tomatoes and the chicken broth. Return the brisket to the pot. Bring to a boil, cover, reduce the heat and simmer, stirring occasionally, until the beef is fork-tender, 3 to 3 1/2 hours. Ladle into bowls and serve.

Chicken Broth

Makes 2 quarts

2 chicken backs, necks and wing tips

6 chicken thighs

1 large yellow onion, quartered

4 garlic cloves, smashed and peeled

2 celery stalks, coarsely chopped

1 tablespoon coarse salt

Combine all the ingredients in a stockpot. Add cold water to barely cover. Bring to a boil, reduce the heat and simmer, partially covered, for 1 hour, skimming and discarding the foam as it rises to the surface. Strain the broth into another pot (the cooked chicken meat can be used in a salad). Simmer to reduce to 8 cups, which will concentrate the flavor. Broth will keep in the refrigerator up to 2 days or in the freezer up to 6 weeks.

-- Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn (Artisan Books, copyright 2013)