This time of year brings about a number of the most wonderful of seasonal delicacies. While Fall is mostly known for the start of football season there is also a number of related activities that must take place during or around the big games. The obvious top of the objective list is enjoying great food. At the top of the list of great fall foods is chilli. There are a number of ways to enjoy great chilli and there are even greater ways to cook it.
For this installment I cooked up a rather hefty portion of brisket and beer chilli using a couple of eight hurt cast iron dutch ovens from Lodge manufacturing. The end result was phenomenal but the process was where all of the magic took place. Once you see a couple of camp style dutch ovens stacked on top of one another you will never want to prepare chilli indoors for the rest of time.
Chile New Mexico
Dark Brown Sugar
Cracked Black Pepper
Ground Beef Brisket:
Cracked Black Pepper
Red Kidney Beans
Flavors + Aromatics:
Great Lakes Oktoberfest
Hunt’s Fire Roasted Diced Tomatoes
Contadina Tomato Paste
Green Bell Pepper
Cilantro + Lime Sour Cream
Monterrey Jack Cheese
1. Begin by mixing one tablespoon of each of the dry ingredients together to make the chilli powder.
3. Once the beef brisket is ground add two tablespoons of kosher salt, two tablespoons of cracked black pepper, one bunch of cilantro and a cup of Worcestershire sauce and mix well.
3. Allow the ground beef brisket to marinate overnight or at least 12 hours.
4. Add two cups of each; black beans, red kidney beans and pinto beans to a large mixing bowl. Add three 12 ounce bottles of Great Lakes Oktoberfest beer to the mixing bowl and allow the beans to soak overnight.
5. After the beans have soaked overnight rinse them twice and refill the mixing bowl with water.
6. Begin the cooking portion of the chill cook by lighting a fully loaded charcoal chimney.
7. Once the charcoal chimney is completely lit, place about 20 charcoal briquettes beneath a camp style dutch oven and allow it time to warm.
8. Add the beans and water to the camp style dutch oven and allow the beans to simmer for up to 90 minutes. Be sure to stir the beans occasionally.
8. Once the beans are close to finishing start another load of charcoal in the chimney. Once the chimney is completely list add 20 to 30 charcoal briquettes to the bottom of another camp style dutch oven and allow it time to warm.
9. Once the dutch oven has had enough time to heat up add the ground beef brisket and brown it for about 15 minutes. Be sure not to over cook the brisket as it will have time to finish cooking in the simmering process later.
10. Once the beef brisket is finished browning remove it from the dutch oven, cover and set aside.
11. Add one or two cans of tomato paste to the same dutch oven and begin to work the paste around the pot. Add one bulb of chopped garlic to the tomato paste and continue to work around for about five more minutes.
10. Once the tomato paste is browned and caramelized add in cans of fire roasted diced tomatoes, chopped yellow onion, chopped green bell pepper, chill powder and two bottles of Great Lakes Oktoberfest beer.
11. In a separate dutch oven begin combining the beans, ground beef brisket and chill sauce. Once the three parts are combined add in two cups of beef broth and stir until everything is mixed well. Make sure that the chill is atlas two inches from the top of the dutch oven so that it doesn’t create too much heat pressure.
12. Cover the dutch oven with its lid and add a generous amount of charcoal briquettes to both the top and the bottom of the cooker.
13. Allow the chill to simmer for about two hours or until the charcoal begins to break down and cool. Halfway through the cook, stir the chill a few times to make sure that nothing is sticking. If you’re using more than one dutch oven be sure to rotate them at least once during the cook.
14. Once the chill has simmered for close to two hours remove the lid and shake all of the charcoal ash off the top using a lid lifter. Allow the chill to cool to a manageable temperature before consuming.
15. For the cilantro lime sour cream add one bunch of cilantro as well as the juice from two limes to a food processor and puree. Add the pureed cilantro and lime juice to two cups of sour cream and mix well.
16. Garnish the chilli with a cheese(s) of your choice and cilantro lime sour cream.