Categories: Stew
Ingredients
- 4 lbs. beef brisket, cut into 1/2-inch pieces
- 1 tbsp. plus 1 tsp coarse salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 2 lbs. ground pork
- 2 large white onions, chopped
- 4 Anaheim chilies, chopped
- 1 Scotch bonnet or habanero, minced
- 6 garlic cloves, minced
- 2 tbsp. tomato paste
- 2 tbsp. chopped fresh oregano
- 3 tbsp. chili powder
- 1 tbsp. ground cumin
- Two 28-oz. cans whole plum tomatoes in juice
- 2 cups beef broth
Directions
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Season the brisket with the salt and pepper. Heat a Dutch oven over medium-high heat. Add 2 tbsp. of the oil and when it shimmers, add half the brisket. Brown, turning occasionally, for 4 to 5 minutes; transfer to a plate. Repeat with the remaining brisket.
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Add the remaining 2 tbsp. 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.
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Stir in the tomato paste, oregano, chili powder, cumin and cook for 2 minutes, until fragrant.
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Puree 1 can of the tomatoes in a blender and stir into the chili, along with the remaining tomatoes and the beef 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.