Stageline Chili

This ain’t your weeknight bowl of chili. Stageline chili is a full-on Texas-sized production with 10 pounds of brisket, 2 pounds of pork, and enough swagger to feed 20 hungry people.

Chopped brisket and ground pork brown together with onions and garlic, then get hit with green chiles, cumin, oregano, dry mustard, and a serious amount of chili powder. A can of beer and a shot of tequila go in because, well, this is that kind of recipe.

The whole pot simmers for 2 to 3 hours, low and patient, until the meat is meltingly tender and the sauce has thickened into something dark, rich, and deeply spiced.

The final rule: do not stir for the last 30 minutes. Let the bottom develop that concentrated layer of flavor.

Pro Tips

• Chop the brisket by hand rather than grinding it; the irregular chunks give the chili better texture
• Use a lager or Mexican-style beer rather than something hoppy; you want malty sweetness, not bitterness
• The no-stir rule at the end is not just tradition. It lets the bottom caramelize slightly for deeper flavor
• This freezes beautifully in portions, so the big batch is well worth the effort
• Serve with cornbread, raw onion, shredded cheese, and a cold beer