A friend of mine asked me to make a big pot of my “Mouth of Hell” chili for the SuperBowl. I learned to make MOH when I was a line cook in the early 70s at MarCo’s, a restaurant in Austin run by Mary Kaltman, the food coordinator for the White House during the LBJ administration. MarCo’s chef, Harrison, was the head chef at the Driskill Hotel during in the 50s and 60s and he passed his MOH chili recipe on to me. I thought about making a batch for the SuperBowl and then I realized it was this Sunday. Where does the time go?
However, if you have the time, Jason Boso of Twisted Root and Cowboy Chow, has a similar recipe. (I top each bowl with a dose of tequlia and flame it!) I’ve posted Boso’s below. Let me know.
JASON BOSO’S BRISKET CHILI
3-5 pounds of Brisket
2 large yellow onions (sliced)
1 cup beef stock
1 large can of stewed tomatoes (28oz can)
1 can Lone Star Beer (you can have a sip!)
1 chopped Jalapeño
2 tablespoons of tomato paste
5 tablespoons Ancho Chili powder
1 tablespoon Light Chili powder
1 tablespoon cumin
1 tablespoon granulated sugar
¾ tablespoon salt
Trim and chop Brisket into ½ lb. pieces.
Sear sides of beef in large cast iron pot or braising pot.
Remove meat when caramelized on all sides and sauté sliced onions in rendered fat left in pot.
In a side sauté pan toast all spices together.
Once onions are caramelized, scrape bottom of pot and then add all ingredients and meat.
Cover meat ¾ of way with beer and stock.
Cover and simmer for 5 hours or until meat falls apart.
Serve with shredded cheddar and crackers (We serve ours with “Garlic Cheddar Spurs”, which is puff pastry cut into stars and brushed with butter and garlic and topped with shredded cheddar, then baked to a golden brown.)