Farm to Table: Beef Brisket Chili

Today’s recipe is fit for all of the wintry weather we’ve been having – a warm, hearty beef brisket stew. We’re using this Texas Beef Brisket Chili recipe courtesy of Bon Appetit magazine.

This is the perfect recipe to highlight local Wagyu beef producer Catskill Wagyu. Their Wagyu beef is pasture raised on a small farm in Accord.

For this recipe, we also used fresh produce from a market popup by Long Season Farm. You can also find them at the Kingston and Beacon Farmer’s Markets year round! They are one of our favorite sources of winter vegetables.

Beef Brisket Chili

Ingredients:

6 large dried ancho chiles* (about 3 ounces), stemmed, seeded, coarsely torn
6 ounces bacon, diced
1 1/4 pounds onions, chopped (about 4 cups)
1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
Coarse kosher salt
6 large garlic cloves, peeled
2 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons coarse kosher salt
1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
1 12-ounce bottle Mexican beer
1 7-ounce can diced roasted green chiles
1/2 cup finely chopped fresh cilantro stems
4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)

For Garnishes: 

Fresh cilantro leaves
Chopped red onion
Diced avocado
Shredded Monterey Jack cheese
Warm corn and/or flour tortillas

Instructions

Start by soaking the dried chilis in boiling water for at least 30 minutes to soften them. If you’re using fresh chilis, dice them into 1″ squares.

Pre-heat the oven to 350 degrees. Sauté bacon in a large oven safe pot until beginning to brown. Add the onions, cover and cook until tender. Spring brisket with salt and pepper, then add to pot and stir to coat. Set aside.

Drain the soaking chiles, saving the soaking liquid. Place chilis in blender and add 1 cup of soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander and 1 1/2 teaspoons of salt. Blend to puree, then add additional liquid if it gets to thick. Pour the puree on top of the brisket, then add tomatoes, beer, green chiles and cilantro. Stir to coat.

Bring the chili to a simmer, then cover and place in oven for two hours.

Uncover, then cook an additional hour until the beef is almost tender.

Add squash, stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed.

This should take about 45 minutes. Season chili with salt and pepper. Tilt the pot and spoon off any fat from the surface. Serve with selected garnishes.

This is the perfect cozy, make-ahead meal for a cold winter week – we’ll be enjoying our bowls for as long as they last!