You can use pretty much any roast meat in this chili. Besides brisket, we especially like roast turkey or pork. The beans are interchangeable, too. Cooked lima beans, navy beans, and/or cannellini beans will all work equally well; use what you have. What’s important is not to overcook the chili. The meat’s been roasted and the beans are ready to go, so think of this as a simple heat-and-serve dish.
From My Family Table: A Passionate Plea for Home Cooking, by John Besh
|1 jalapeo chile pepper||2 cups roughly chopped cooked meat, such as from Braised Veal Brisket|
|1/4 cup olive oil||1 carrot, peeled and chopped|
|2 onions, diced||2 teaspoons ground chipotle pepper|
|1 stalk celery, diced||1 teaspoon cumin|
|2 cloves garlic, minced||Salt|
|3 cups chicken broth||Freshly ground black pepper|
|2 cups cooked white beans||2 green onions, chopped|
Preheat the oven to 500. Place the jalapeño on a baking sheet and roast for 10 minutes. Transfer to a small bowl and cover with plastic wrap. When the pepper has cooled, peel away the skin and cut the pepper in half lengthwise. Carefully scrape out the seeds and chop one half. Save the other half for another use.
Heat the olive oil in a large saucepan over medium heat. Add the onions and cook until softened, then add the celery and garlic and cook for 5 more minutes. Add the chicken broth, bring to a boil, and then reduce to a simmer.
Add the chopped jalapeño, beans, meat, carrots, chipotle, and cumin and return to a boil. Reduce the heat to a simmer and cook until the chili is heated through. Season with salt and pepper.
Serve in bowls with green onions scattered on top.
From My Family Table: A Passionate Plea for Home Cooking by John Besh/Andrews McMeel Publishing
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