I love this rendition of a traditional chili, because the brisket gives it such a hearty, homey taste. I also love having chunks of meat in there instead of ground up beef that ends up sort of disappearing as the chili cooks. The key to breaking down the brisket so that it’s nice and tender is to cook the chili low and slow for as long as you can. Cutting the meat up before you brown it will also help with that. As a result, you can definitely eat this chili the next day- it may even taste better then as all the flavors develop.
Makes: 4 servings
Prep Time: 15 minutes Cooking Time: 60 minutes Total Time: 75 minutes
2 lb beef brisket, cut into 1 inch cubes
1 tbs vegetable oil
1 yellow onion, small dice
2 carrots, peeled and small dice
3 stalks of celery, small dice
3 cloves of garlic, minced
2 tsp each of cumin, paprika and chilli powder
1 tsp cocoa powder
1 large can diced tomatoes
1 can each of black beans and kidney beans, rinsed and drained
4 cups chicken stock
1 cup raw quinoa
salt and pepper to taste
shredded cheddar cheese, for garnish
diced green onion, for garnish
sour cream, for garnish
1. Heat a large cast iron pot over medium-high heat.
2. Brown the brisket in the cast iron for 5 minutes, using a spatula to brown the meat on all sides. Remove the meat from the pan and set aside.
3. Add the vegetable oil to the pan with the onion, carrots, and celery. Saute for 5 minutes before adding the garlic and next four seasonings. Add the quinoa and beef back into the pan. Saute another few minutes so that the flavors can meld.
4. Add the tomatoes, beans, and chicken stock to the pot. Bring the liquids to a boil and reduce to a simmer. Cover and cook for 90 minutes over medium-low heat, stirring occasionally to prevent anything from sticking to the bottom of the pan.
5. When the chili has finished cooking, season to taste with salt and pepper. Serve a big bowl with any assorted toppings you desire.