June 12, 2008

COWGIRL SMOKED BRISKET CHILI FRITO PIE (Dallas News, 6/12/08)

3 tablespoons yellow cornmeal

3 tablespoons chili powder

2 teaspoons black pepper

1 teaspoon salt

1 teaspoon cumin

1 teaspoon oregano leaf (not ground oregano)

½ teaspoon red pepper flakes (optional)

Pinch cayenne (optional)

1 pound lean ground beef, drained

1 ½ pounds trimmed, smoked brisket, cubed

3 cups onion, peeled and chopped chunky

2 tablespoons oil

1 (28-ounce) can chopped tomatoes

1 (10.75-ounce) can tomato purée

1 cup beer (optional)

2 cups water or vegetable stock

1 (15-ounce) can kidney beans, drained and rinsed

Fritos

Sauté in cast-iron skillet with no oil, and just until toasty brown: yellow cornmeal, chili powder, black pepper, salt, cumin, oregano leaf, and red pepper flakes and cayenne if desired. Set aside spices to add to chili later.

In separate skillet, brown lean ground beef, and drain. In large (4- to 6-quart) kettle or bean pot, sauté chopped onion in 2 tablespoons of oil until pieces start to turn transparent. Add chopped garlic, ground beef and smoked brisket cubes. Add toasted spices.

Add to pot: canned chopped tomatoes, tomato purée, 2 cups water or vegetable stock, drained kidney beans and 1 cup beer (optional).

Simmer over low heat for at least 1 hour, stirring frequently. Add more water or vegetable stock, if chili seems too thick; add additional cornmeal to thicken if chili seems too thin. To increase spiciness to taste, any hot sauce may be added.

Serve chili over Fritos corn chips with optional toppings.

Posted by Orrin Judd at June 12, 2008 12:57 PM
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