Get Your Grill On

I don’t have any photos of my chili, but with fall in the air, I’ve included a shot of a fall morning that I had. It just makes you want to be out seeing fall stuff.

But on with the chili!

This is my favorite chili to make, as it combines several things I love: good chiles, smoked brisket and beer.

I start by taking dried chiles (none are hot but have good flavor), about 2 of each:

• Cascabel
• Pasilla
• Ancho

I put them in a blender (or food processor) until powdered. Then, in a dry pan over med-high heat, I toast the powdered chiles until they just start giving off a good scent. I add one bottle of Dos Equis Negro and one large onion (diced). I cook the onion with the chiles and beer until all the liquid of the beer is gone, leaving just the flavor.

While the onion is cooking, I cut up 2 pounds of brisket. This is the toughest ingredient because it means I either had leftover (hard to believe) or I cooked a brisket just for this. I actually like to use the point of the brisket, cut up after the initial smoking and put back on the smoker (just not with extra rub and sauce like burnt ends). If I use this, I don’t have to cut up any more brisket, of course.

I add the brisket to the onions, then 2 14-16 ounce cans of crushed tomatoes. I regulate this by how much liquid I happen to want in the chili. I prefer it less watery, so I’ll adjust by not putting as much tomato in. If you like it more water, add more tomato. Also add one small can of chipotle chiles in adobo sauce, chopped.

To that, I add 2 tablespoons of chile powder and 1 tablespoon of cumin powder, both toasted in a dry skillet until pungent. This toasting will add a lot to the flavor, so don’t skip it! Once toasted, add the chili powder and cumin to the chili.

As it cooks, add salt and pepper to taste, though I rarely add any, as the rub on the brisket adds enough.

Simmer the chili for 30-45 minutes. While finishing the cooking, toast 1 tablespoon of whole cumin seeds in a dry skillet and add to 2 cups of creme fraiche.

To serve, top the chili with the cumin creme fraiche.

I love this chili. I’ve tried it by toasting all the powdered ingredients and by not toasting, and toasting really does add a level of flavor you can’t get without it.