Ingredients Meat & Poultry Beef Recipes Brisket Recipes Butterfield Stageline Chili 3.7 (38) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 24, 2020 Print Share Share Tweet Pin Email Yield: 4 quarts Ingredients ¼ cup olive oil 4 pounds beef brisket, cut into ½-inch pieces 1 tablespoon plus 1 teaspoon coarse salt ½ 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 Directions 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. 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. Stir in tomato paste, oregano, chili powder, and cumin and continue cooking, 2 more minutes. In a blender, puree one can of tomatoes and stir into chili along with remaining tomatoes and chicken broth. Return brisket to pot. Bring to a boil, cover, reduce heat, and simmer, stirring occasionally, until beef is fork-tender, 3-3 1/2 hours. Serve with sour cream and soda crackers. Print