Certified Piedmontese Beef Chili
by Clifford Pleau, Chef , Seasons 52, ,
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons paprika
- 1 1/2 tablespoons ground cumin
- 1 tablespoon kosher salt
- 2 tablespoons flour
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds Certified Piedmontese Brisket Flat, cut into 1/2-inch cubes
- 3 to 4 tablespoons canola oil
- 1 onion, finely chopped
- 2 red bell peppers, seeded and diced small
- 2 poblano peppers, seeded and diced small
- 3 fresh garlic cloves, minced
- 1 jalapeño pepper, seeded and minced fine
- 4 tablespoons fresh oregano, chopped
- 1 tablespoon Chipotle Tabasco
- 2 bottles Guiness Stout
- 2 cups tomato sauce
- 3 cups black beans, canned, drained and rinsed
- 4 ounce fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- Cornbread and low-fat sour cream for garnish
In a shallow bowl, stir together chili powder, paprika, cumin, salt, pepper, and flour. Rub beef with spice mixture. Cover and marinate in refrigerator for one hour or overnight.
Preheat oven to 325°F.
In a heavy braising pot, heat canola oil over medium-high heat. Add beef cubes and sear until crispy and browned on all sides. Remove and reserve. To ensure browning, sear beef in 2 to 3 batches.
Reduce heat to medium and add onions, peppers, and garlic, stirring until softened (3 to 4 minutes). Add jalapeño and oregano; cook, stirring for 1 minute. Add Guiness Stout beer and bring to a boil. Cook, stirring until liquid is reduced by half (3 to 4 minutes). Add tomato sauce and chipotle Tabasco and bring to a simmer. Add reserved beef. Cover, transfer to the oven and bake 1 hour to 1 hour and 15 minutes, or until beef is very tender.
When beef is tender, add black beans to pot. Bake chili for 15 minutes longer.
Remove chili from oven. Stir in lime juice, chopped cilantro, and chopped parsley. Serve chili in bowls, garnished with a dollop of sour cream and cilantro sprigs.