Hearty Brisket Chili Recipe
Hearty Brisket Chili By Andrew Zimmern What do you do with leftover brisket? Make one of my favorite dishes, this hearty meal in a bowl. Watch Andrew make this
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Stockpot
- Microplane
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Stove
- Oven mitt
- Ladle
- Wooden spoon
- Cooking spoon
- Serving bowl
- Spoon
- Colander
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 slices of bacon, chopped
- 2 poblano chiles—stemmed, seeded and diced
- Kosher salt
- freshly ground pepper
- 5 garlic cloves, grated on a microplane
- 1 tablespoon dried oregano
- 3 tablespoons cumin
- 1/3 cup ancho chile powder
- 1/4 cup minced cilantro, plus more for serving
- 4 chipotle chiles in adobo sauce, chopped
- 1 pound dried tepary beans, soaked overnight and drained
- One 28-ounce can whole tomatoes
- 3 cups dark beer
- 5 cups chicken stock
- 1 pound cooked brisket, chopped
- 3 tablespoons corn flour
- 3 tablespoons water
- Scallions, avocado slices, crème fraiche and lime juice, for garnish
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