New This Month

Butterfield Stageline Chili

  • Yield: 4 quarts

Source: Mad Hungry


  • 1/4 cup olive oil
  • 4 pounds beef brisket, cut into 1/2-inch pieces
  • 1 tablespoon plus 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds ground pork
  • 2 large white onions, chopped
  • 4 Anaheim chilies (6 ounces), chopped
  • 1 Scotch bonnet chili, minced (remove ribs and seeds for less heat, if desired)
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh oregano
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 (28-ounce) cans whole peeled plum tomatoes in juice
  • 2 cups chicken broth
  • Sour cream, for garnish
  • Soda crackers, for garnish


  1. Heat 2 tablespoons oil in a wide, heavy-bottomed pot or Dutch oven. Season brisket with salt and pepper and brown in two batches and transfer to a plate.

  2. Add remaining 2 tablespoons oil to pot along with pork, onions, chilies, and garlic. Saute, stirring occasionally, until pork is no longer pink and most of the liquid has evaporated, 6-8 minutes.

  3. Stir in tomato paste, oregano, chili powder, and cumin and continue cooking, 2 more minutes.

  4. In a blender, puree one can of tomatoes and stir into chili along with remaining tomatoes and chicken broth. Return brisket to pot.

  5. Bring to a boil, cover, reduce heat, and simmer, stirring occasionally, until beef is fork-tender, 3-3 1/2 hours.

  6. Serve with sour cream and soda crackers.

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