Beef Brisket and Pork Chipotle Chili with Black Beans

Here it is...just a note.  If your oven happens to break down (like mine still is...waiting, waiting for my new one) then what you can do is simmer it low and slow for about 4 hours until it’s nice and thick.  But really...the flavor from roasting really makes this a rich spicy dish.  FYI...the Firemen came in first.

½ lb smoked bacon, but into 1 inch pieces

2 large onions, medium chop

1 ½ lbs country style bones pork spare ribs, cut into 1-1 ½ inch cubes

2 lbs first cut beef brisket, cut into 1-1 ½ inch cubes

ground cumin

garlic powder

smoked paprika

4 tablespoons chipotle puree

6-8 garlic cloves, peeled and smashed

2 tablespoons chili powder

1 tablespoon smoked paprika

2 teaspoons cumin seeds

1 teaspoon oregano

1 teaspoon coriander

1 cup beef broth

1 4oz can fired roasted diced green chilies

1 28 oz can fire roasted chopped tomatoes

1 10oz bottle amber or dark beer

¼ cup Worcestershire sauce

2 15oz cans black beans, drained and rinsed

½ cup chopped cilantro

Preheat oven to 350°F

Season beef and pork with about 1 tablespoon each of cumin, garlic powder and smoked paprika.  Toss making sure all pieces are covered and spice mixture distributed.  Set aside

Saute bacon in  a large, heavy ovenproof pot over medium heat until it begins rendering fat and browns.  Add onions and continue cooking until softened.  Add beef and pork, stir to coat and set aside.

Process chipotle puree, garlic cloves, chili powder, cumin seeds, oregano, coriander and beef broth in the bowl of a food processor until smooth.  Pour puree over beef and pork.  Stir to combine.  Add green chili’s, tomatoes and beer.  Bring chili to simmer, cover and roast for 2 hours.  Uncover add beans, Worcestershire sauce and cilantro.  Continue roasting for another 1-1 ½ hours until the meat very is tender.

Comments

[Anita]

Yum Yum! :-)

[Terri]

Ahhh,,the award winning chili !! It is delicious!!