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Chef Sam Marvin’s Chile Recipe

Chile

  • 4 tablespoons vegetable oil. Divided
  • 4 pounds beef brisket (cut into 1/2 –inch cubes)
  • ½ pound of spicy Italian sausage
  • 2 medium onions, chopped
  • 1 head of garlic (about 15 cloves), peeled, chopped
  • ½ cup ground ancho chiles
  • 2 tablespoons ground cumin
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground gloves
  • 1 12-ounce bottle dark beer
  • 1 28-ounce can diced tomatoes in juice
  • 2 teaspoons dried oregano
  • 2 teaspoons coarse kosher salt
  • 2 tablespoons tomato paste
  • 3 tablespoons masa (corn tortilla mix)

 

  1. Heat oil in large pot over medium-high heat.  Add beef; sprinkle with salt.  Cook until browned, stirring occasionally, about 3 minutes.  Using slotted spoon, transfer beef to large bowl.
  2. Reduce heat to medium.  Add a little more oil if needed and onions.  Saute until soft, 8 to 10 minutes.  Add garlic; stir 2 minutes.  Add ground anchos, cumin, allspice, cinnamon and cloves; stir until fragrant, about 1 minute.  Add beer; stir 1 minute, scraping up browned bits.  Return beef and juices to pot.  Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt.  Bring chili to boil.  Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 ¾ to 2 hours.  Cool 1 hour, then chill uncovered until cold.  Cover; chill overnight.
  3. Spoon fat from chili.  Bring chili to simmer over medium heat.  Stir in tomato paste.  Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by ¼ cupfuls if too thick, about 30 minutes.

Butcher’s Cuts: $26.2

Skirt Steak: Cowboy Marinade “AkaUshi Cattle”
Tri-Tip: Santa Maria Rub “AkaUshi Cattle”
Flank: Garlic & Lemon Snake River Farms “Black Wagyu”
Hanger: Fresh Herbs “USDA Natural Prime”


 

CUT TO ORDER “AKA USHI BEEF” By the oz. Price

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Porterhouse

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“Double RR Ranch”
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RIB EYE CAP

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BOHEMIAN STEAK

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Another old-school Chicago stockyard cut