Summer, spring, fall or winter. Chili is a dish for all seasons. 100% Grassfed Beef brisket chunks are the perfect way to mix up this classic dish.
+ 2-3lb Foxhollow brisket, cut
into one-inch cubes, fatty bits
+ 1 onion, diced
+ 2 red bell peppers, diced
+ 2 jalapenos, seeds removed &
+ 3 cloves garlic, minced
+ 1 tbs dried oregano
+ 1 tbs ground cumin
+ 1⁄2 tsp cayenne
+ 1⁄2 tsp chili powder
+ 2 tbs tomato paste
+ 1 chili in adobo, minced, along
with 1 tsp adobo sauce
+ 1 28oz can crushed tomatoes
+ 2 cups unsalted beef stock
+ grapeseed or other neutral oil
+ kosher salt
+ black pepper
+ sour cream, cilantro, green
onion & cheddar cheese for
Warm a heavy bottomed pot over medium-high heat. Add enough grapeseed oil to just coat the bottom of the pan. Once the oil is hot but not smoking, add half of the brisket. Sear for 5 minutes, tossing occasionally, until beef is browned on all sides. Remove to a plate & sear the remaining cubes of brisket. Set
Lower the heat on the pot & allow to cool for one minute before adding the onions, bell pepper & jalapenos along with a healthy pinch of salt. Saute in the beef fat remaining in the pan until softened, 8-10 minutes.
Once the vegetables are tender, add the garlic, oregano, cumin, cayenne, chili powder, chili in adobo plus additional sauce & tomato paste. Stir to combine, allowing the spices to toast & become fragrant around 1 minute.
Add the tomatoes to the pot along with the beef stock. Return the brisket to the chili along with any pan juices that have collected. Stir to combine & season with 1⁄2 tsp kosher salt & 1⁄4 tsp black pepper. Bring to a boil, cover, & reduce the heat to low.
Simmer the chili for 1 to 1.5 hours, stirring occasionally, until the brisket becomes tender & the flavors have developed. Taste & add additional seasoning if preferred.
Recipe by Lindsey McClave