Slipper up, friends, it's almost the weekend. Hibernation is in full season, and this week's chili is perfect for a spicy night in.
As with all chilis, this is labor intensive on the chopping side, particularly if you buy a 4lb slab of brisket that needs to be cut into one inch cubes and looks alarmingly like a human organ. Aside from that, it's easy enough to throw things in the pot and let it simmer for a few glasses of wine... I mean, hours.
I got the recipe from the queen herself, the Barefoot Contessa, so will link to the recipe below, but here are some tips from the test kitchen:
- It will look like there is not enough liquid when you put it on the stove to simmer. A quick call to mom let me know that the beef will give off liquid as it cooks, and it did... of course, I had already added a can of tomato sauce, which didn't hurt but probably made it more of a soup and less of a stew.
- The brisket is delicious, but cost roughly one million dollars. I think you could sub in stew meat for significantly less money and only a little reduction in deliciousness.
- The fun part of chilis and paellas are that you can add whatever you want - as they say in Soul Cycle, it's YOUR RIDE. I added half a can of tomato paste, a can of tomato sauce and a dash (probably two to three teaspoons) of cocoa powder to channel the current mole trend. I thought about trying nutmeg, but I'm the kind of girl who knows when to say when.
- This is even better on the second day, which is good, because the recipe makes enough to serve a small village.