Chili Cook Off Benefiting Rising Stars Academy Feb. 24
(FOX 2) - The Rising Stars Academy teaches students with special needs how to cook, and so much more. A chili cook off is happening this weekend to benefit the academy.
Hassan Musselmani from the Drunken Rooster food truck joined us on The Nine to tell us more, and to make some chili. You can hear from him in the video player above, and get his recipe below.
The Chili Cook Off Benefiting Rising Stars Academy is Feb. 24 at The Majestic Theater in Detroit. Tickets are $20 and available at the door, online at http://rising-stars.academy.org or by calling 586-806-6455.
New Mexican chili with brisket
Yields 8 Servings
15 chile New Mexico(Chile California or Guajillo can also be used)
1/2 white onion
5 cloves garlic
3 cups water or beef broth
2 teaspoon oregano
1 1/2 teaspoons cumin
1 teaspoon pepper
Pinch of salt
You Will Also Need
3 pounds beef brisket, fat trimmed
chile ancho powder
3 more cups water or broth
Salt and pepper, to taste
Tips~ If using beef broth, go light on the salt. You can always season it after it braises for a few hours.
First, prepare your sauce: Remove the stems and seeds from the dried chiles and place into a large sauce pan. Add the onion and garlic. Cover with water. Bring to a boil, reduce to a simmer and continue cooking for 10 minutes. Stir halfway through cooking time. Remove from heat and let cool in pan for 20 minutes.
While you wait, slice the brisket into 6 equal chunks. Season lightly with salt, pepper, garlic and chile ancho. Set aside.
Using a slotted spoon or tongs, transfer the chiles, onion and garlic to the blender. Add 3 cups of water or beef broth to the blender. Add oregano, cumin, pepper and salt. Blend on high for a minute straight. Scrape down the sides of blender and blend on high for another minute. Strain, using a wire mesh strainer, into a bowl. Set aside.
In a large pot, preheat 4 tablespoons of olive oil to medium heat for 5 minutes. Sear the beef for 3-4 minutes per side. Remove from pot onto a plate.
In that same pot at medium heat, add the chile sauce from the blender. Stir to scrape off the bits on the bottom of the pot. Add 3 more cups of water ot broth. Bring to a boil. Add the beef back in, making sure it is immersed in the sauce. Cover and cook and a steady simmer for 5 -6 hours or until the brisket if pull apart tender.
Tips~ I like to skim off some of the grease that builds up on top as it cooks. Towards the end of the cooking time, reseason with a little more cumin, oregano, pepper and salt, if needed.