Butterfield Stageline Chili

This is a serious Texas-style chili cookoff entry, not a weeknight pot of red. Hand-chopped beef brisket (no ground beef in sight) gets browned alongside ground pork, then simmered low for hours in a deeply spiced bath of tomato sauce, green chiles, beer, and a shot of tequila. The name nods to the old Butterfield Overland Mail route that ran across the southwest, the kind of trail-cook chili you’d want simmering in a Dutch oven over an open fire.

Chopping (not grinding) the brisket is the move that separates this from grocery-store chili. Hand-cut beef holds its shape through hours of cooking, giving you tender, distinct chunks instead of a slurry. Get the brisket partially frozen and use a sharp knife; the cleaner cuts hold up better.

The tequila and beer combination contributes more than alcohol. The tequila brings agave sweetness and a faint smoky note (use silver or blanco); the beer adds malty depth and natural tenderizing enzymes from the yeast. Don’t substitute water.

The no-stir final 30 minutes is purposeful. Letting the chili settle without disturbance allows the fat to rise to the top and the flavors to integrate. Skim that fat off before serving.

Chef Tips

• Toast the cumin seeds whole in a dry skillet then grind for ten times the flavor of pre-ground.
• Skim fat off the top before serving. Brisket and pork render serious amounts of fat over a three-hour simmer.
• Make a day ahead. Chili always tastes better the second day after the flavors meld in the fridge overnight.
• For a thicker chili, simmer uncovered the last 30 minutes. For looser, keep covered.

Variations

• Add a couple of canned chipotle peppers in adobo for smoky heat.
• Stir in a square of dark chocolate or a tablespoon of cocoa for mole-style depth.
• Spoon over corn chips with cheese and chopped onion for true Frito pie.