Categories: Stew

Ingredients

• 4 lbs. beef brisket, cut into 1/2-inch pieces
• 1 tbsp. plus 1 tsp coarse salt
• 1/2 tsp black pepper
• 1/4 cup olive oil
• 2 lbs. ground pork
• 2 large white onions, chopped
• 4 Anaheim chilies, chopped
• 1 Scotch bonnet or habanero, minced
• 6 garlic cloves, minced
• 2 tbsp. tomato paste
• 2 tbsp. chopped fresh oregano
• 3 tbsp. chili powder
• 1 tbsp. ground cumin
• Two 28-oz. cans whole plum tomatoes in juice
• 2 cups beef broth

Directions

1. Season the brisket with the salt and pepper. Heat a Dutch oven over medium-high heat. Add 2 tbsp. of the oil and when it shimmers, add half the brisket. Brown, turning occasionally, for 4 to 5 minutes; transfer to a plate. Repeat with the remaining brisket.

2. Add the remaining 2 tbsp. oil to the pot, then add the pork, onions, chilies and garlic and cook, stirring occasionally, until the pork is no longer pink and most of the liquid has evaporated, 6 to 8 minutes.

3. Stir in the tomato paste, oregano, chili powder, cumin and cook for 2 minutes, until fragrant.

4. Puree 1 can of the tomatoes in a blender and stir into the chili, along with the remaining tomatoes and the beef broth. Return the brisket to the pot. Bring to a boil, cover, reduce the heat, and simmer, stirring occasionally, until the beef is fork-tender, 3 to 3 1/2 hours. Ladle into bowls and serve.

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