Chorizo-Brisket-Craft Beer Chili from the Dutch Oven
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portions
8
preparation time
30 Minutes
cooking/baking time
2 Hours 5 Minutes
Our Chorizo-Brisket-Craft Beer Chili is a Dutch oven full of flavor! This recipe shows you how to prepare this incredible chili.
Ingredients
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800 g beef brisket (pre-smoked and cut into cubes)
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800 g chorizo (sliced)
- 1 carrot (finely diced)
- ½ leek (sliced into rings)
- 100 g celeriac (finely diced)
- 2 garlic cloves (finely chopped)
- 1 red onion (finely chopped)
- 2 jalapeños (finely diced)
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1 can chopped tomatoes (400 g)
- 500 ml passata (strained tomatoes)
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150 ml BBQUE Original BBQ sauce
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200 ml Bulls Eye Sun Dried Tomato ketchup
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2 x 0.33 l pale ale
- 150 ml beef stock
- 50 g brown sugar
- 300 g white beans (pre-cooked for about 1 hour in unsalted water)
- 1 tsp salt
- 1 tsp black pepper
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1 tsp smoked paprika powder
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½ tsp cumin
- 2 tbsp oil
preparation
First there is of course a lot of chopping to do in the kitchen. Once everything is prepared for the Chorizo-Brisket-Craft Beer Chili, the charcoal for the Dutch oven is lit. We used 5 sticks of Kokoko Long by McBrikett, halved and then fully lit in a chimney starter. The chili is cooked in a Petromax Feuertopf ft9 placed in a Petromax Atago. The Atago is a versatile tool that can be used as a grill, fire bowl, and Dutch oven cooking station. First, 10 fully lit pieces of Kokoko Long provide strong bottom heat in the Atago. The Dutch oven is placed on top with some oil, and the chorizo, vegetables, and spices are sautéed. Once everything is browned, the brisket cubes are added and the whole thing is deglazed with beef stock.
After that, all remaining ingredients are added except for one bottle of craft beer. One bottle goes in immediately, the second is added later when the liquid has reduced. Everything is stirred well, the lid is put on, and the Dutch oven is fueled with 10 pieces of Kokoko Long on top and 4 pieces underneath. Note: Kokoko pieces are larger and burn hotter and longer than standard charcoal briquettes. If using briquettes instead, place about 14 on top and 5–6 underneath. The chili takes about 2.5 hours in total. Most briquettes burn down after about 1.5 hours, so more may need to be added. That’s why we prefer coconut charcoal for Dutch oven cooking—it lasts longer and usually requires no refueling.
Occasionally, the lid should be lifted to check the consistency, as the liquid reduces over time. After 90 minutes, we added the second bottle of beer and stirred everything again. After about 2.5 hours, the chili is ready to serve. Add some fresh baguette on the side, maybe a spoonful of crème fraîche on top, and you’ve got the perfect chili experience!
