Recipe: Chef Paul Shufelt’s Charred Corn & Chorizo Chili
Workshop Eatery‘s Chef Paul Shufelt claimed the chili smack down people’s choice award at this past weekend’s Devour the Rockies at the Fairmont Jasper Park Lodge. The food and film festival at the Fairmont JPL, which is a satellite event of the larger Devour in Wolfville, Nova Scotia, involves a heated chili cook off between five chefs. This year, chef Shufelt took home the fan favourite award with his charred corn & chorizo chili.
According to chef Shufelt, the thing about cooking chili, like many things in life, is that taste is subjective. What you may find spicy, he may find mild. Keep that in mind when cooking this and start by adding less of the peppers and spices until you are sure you are comfortable with the spice. This recipe isn’t meant to melt your face off, but it will provide a good heat and depth of flavour. Start slowly, let it cook down, and then adjust as you go. It’s far easier to add a little more heat than to try to take out a lot of heat. This pot of chili should be enough to feed 10-12 people.
What you’ll need…
Prep Time: 30 minutes
Cooking Time: 3-4 hours
Special Tools: large braising pot
1.5 kg. fresh ground brisket
1 kg. fresh chorizo
4 tbsp. canola oil
1 ea. large onion, peeled, small diced
4 ea. cloves garlic, peeled, minced
1 tbsp. ground cumin
3 tbsp. smoked paprika
2 cups tomato paste
1 ea. large can, diced tomatoes (2.84lt can)
3 cups beef stock
150gr. chipotles in adobo sauce
3-4 ea. ancho peppers
1 cup packed brown sugar
1kg. cooked kidney beans, drained, rinsed
3 cups corn kernels
salt and pepper, to taste
- Heat a large braising pan to high heat. Without overcrowding the pan, begin to saute the meat, browning it evenly on all sides. Remove from the heat and drain off any excess fat.
- Repeat until the beef and the chorizo is all sautéed.
- Using the same large pan, add the oil, followed by the onions and garlic. Cook until translucent and tender, but not browned, about 2 minutes. Add the cumin and paprika and lightly toast. Add the tomato and stir to combine, let brown just slightly.
- Deglaze with the beef stock and stir to combine. Add the diced tomatoes, juice and all. Now, add the beef and chorizo back to the pot and bring to a light simmer. Add some of the chipotle and ancho peppers, being careful not to overdo it too soon.
- Rinse the beans and add them to the pot. Turn the heat down to low and let simmer for 3 to 4 hours, stirring regularly, tasting occasionally, adjusting the seasoning and spice slowly.
- Meanwhile, heat the oven to 475F. Line a baking sheet with parchment paper. Place the corn out on the baking sheet. Place the corn in the centre of the oven and let roast until lightly browned, about 10-12 minutes. Once the corn is browned, add it to the chili and let cook until the flavours are homogenous and balanced, and the meat is melt in your mouth tender, adjust the seasoning to your liking
* Chef Paul Shufelt served his Devour the Rockies award-winning chili with grated Applewood smoked cheddar, lime & chive sour cream, and crumbled cornbread, but feel free to top it with your favourite fixings.