Butterfield Stageline Chili

4 quarts


  • 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


  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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