BOSTON (WHDH) - As the weather gets cooler, it means chili is coming back in season. At the House of Blues in Boston, 7’s Sarah French learned how to make their Guinness Brisket Chili with Executive Chef, Clifton Clark.
Guinness Brisket Chili
from the House of Blues Executive Chef, Clifton Clark
5 lbs Ground Brisket (ask your butcher to grind it for you)
4 cans Guinness
¼ cup vegetable oil
2 medium white onions, diced
12 garlic cloves, chopped
4 jalapenos, chopped
2 small cans tomato paste
4 small cans tomato filets
¼ cup ground cumin
½ cup chili powder
2 T cayenne pepper
¼ # basil, chopped
1 bunch cilantro chopped
Salt and white pepper to taste
Marinate ground brisket with beer and for minimum twenty four hours in fridge.
Strain beer and reserve for cooking. Using a heavy bottom pot on medium heat add oil, onions, garlic and jalapenos. Slowly sweat until translucent while stirring occasionally. Add beef, continuing to stir on medium heat. Once brisket starts to brown and render its fat add tomato paste, cumin, chili powder and cayenne. Let simmer for fifteen minutes. Add tomato filets and half of beer. Lower heat slightly and continue to simmer for fourty five minutes. Add remaining beer if needed, chopped herbs and season. Serve with your favorite chili toppings.
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