Smoky Brisket Chili

Succulent pieces of brisket infused with smoky chipotle chile form the base for this thick and spicy bowl of red. Serve the chili with condiments and pinto beans on the side. True chili, according to the International Chili Society and other chili aficionados, does not contain beans.

SERVES 8

INGREDIENTS:

• 2 tablespoons canola oil
• 2 pounds beef brisket, trimmed of fat and cut into 1-inch pieces
• 1½ teaspoons salt, plus more if needed
• ½ teaspoon freshly ground black pepper, plus more if needed
• 2 large red onions, finely chopped
• 4 garlic cloves, minced
• 3 chipotle chiles in adobo sauce, finely chopped
• 1 teaspoon ground cumin
• One 28-ounce can chopped tomatoes with their juice
• 6 cups beef stock or store-bought beef broth
• 2 tablespoons cornmeal
• ½ cup water

INSTRUCTIONS:

1. Heat the oil in the pressure cooker over medium-high heat.
2. Sprinkle the meat evenly with the salt and pepper and brown it in the oil, a few pieces at a time.
3. Remove the browned meat to a plate as it’s done.
4. Add the onions, garlic, chipotles, and cumin to the pot and sauté for 2 minutes to soften the onions.
5. Add the tomatoes and stock and return the beef to the pot.
6. Lock the lid in place and cook at high pressure for 30 minutes.
7. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
8. In a small bowl, combine the cornmeal and water, stirring to blend.
9. Bring the chili to a boil, uncovered, and add the cornmeal mixture, stirring to combine.
10. Return the chili to a boil, taste for seasoning, and add more salt and pepper if necessary.
11. This chili is delicious the day after it’s made so that the flavors have a chance to meld together.