In these Coronatastic times, (like, what in the actual fuck, people??) waste not, want not is key! So last night’s HUGE brisket got cut in half and I braised one half of it with Guinness and veggies for St. Patty’s Day and the other half is being used in this hearty and pantry-friendly recipe. Any kind of meat that is served well by a long braise would be great to use in here as well, so if you find yourself with chuck roast/steaks, short ribs, brisket, or any “tougher” cuts, chop them up and toss them in! The nice, gentle, long braise in this spicy, tomatoey goodness will tenderize the hell out of whatever cut you throw in. Make sure to leave time for your beans to soak, if using dried although canned beans would suffice also. I’m using this quarantining time to cook and bake and read, as well as getting a head start on spring cleaning projects and I hope you are all staying in, practicing social distancing, and staying healthy in these trying AF times…be a good neighbor, too….there are people who need the resources as much as (if not more than) you do, so please only take what you need!
Chili Spice Mix:
2 TBSP each:
chili powder
paprika
cumin
oregano
crushed red pepper flake
1 tsp each:
onion powder
garlic powder
coriander
cayenne
THE Step—Mix all of these ingredients in a small jar or Tupperware bowl and set aside until ready to use
Food is so beautiful!!
Ingredients:
1.5-2 lbs. Beef Brisket, cut into 1” cubes and seasoned with salt and pepper
1/2 c. each black beans, red beans, pinto beans….pre soaked for 8 hours
1 small onion, diced
2 jalapeños, diced—I leave the seeds in
1/2 green bell pepper, diced
4 cloves garlic, smashed and minced
3 TBSP tomato paste
3 c. veggie stock
1 lg. can crushed tomatoes
4 TBSP chili spice mix
Toppings:
Shredded cheese of choice…I use Tillamook Extra Sharp Cheddar
fresh cilantro
fresh avocado
diced onion
sour cream
Instructions:
Step 1— Preheat your oven to 300, and get out your Dutch Oven. Heat 3 TBSP Avocado Oil in Dutch over medium heat, and begin to sear off seasoned brisket. I do this in batches so I can get a nice sear on the brisket vs. steaming them in the deep and overcrowded pan.
Step 2— Once finished browning off brisket, add another TBSP or so of oil and toss in your veggies. Sauté veg until onion begins to get transparent, then add your tomato paste and spice mix and stir well. Deglaze with veggie stock.
Step 3—Stir in can of crushed tomatoes, and place lid on your Dutch. Put into oven and allow to braise for 4 hours.
Step 4— Once chili has braised for 4 hours, it’s time to add the beans. Strain beans out of soaking liquid and add into pot. replace oil and put back into oven for another 3 hours. Check beans and liquid level. If needed, add more veggie stock, and continue cooking on stovetop (simmering) until beans are done. REMEMBER TO TASTE YO FOOD, GUYS…adjust seasoning if needed prior to serving.
Top however you like, and serve with crackers, over nachos, on hot dogs, make chili cheese fries or totchos, the sky is the limit, kids. I will be using tonights leftovers to make some bougie Chili Cheese Mac mañana!