The Chew Mario Batali Brisket Chili & Michael Symon Braised Pork Chili


The Chew: Super Bowl Chili Cook-Off Judges

Mario Batali and Michael Symon squared off in a chili cook-off to see who has the best recipe for the Super Bowl. Because they needed some stellar judges for the competition, they invited football stars LaMarr Woodley, Steve Weatherford, Niko Koutouvides and Jason Sehorn to come by and judge.

Daphne Oz asked Pittsburgh Steelers linerbacker LaMarr Woodley what he had after he won the Super Bowl. He said he was celebrating so long that by the time he got back, he just got a double whopper from Burger King. Carla Hall asked Jason Sehorn, who is retired, where he’ll be watching the Super Bowl this year. He said there’s no place better than his living room, where he has control over his DVR, no line to the bathrooms and unlimited drinks.


The Chew Mario Batali Brisket Chili & Michael Symon Braised Pork Chili

No Super Bowl party is complete without chili and that’s exactly what The Chew brought us February 1 2013, as Mario and Michael squared off in a chili cook-off and four football players dropped in to judge.

Daphne asked Niko Koutouvides if there’s any strange game day traditions. Niko said that because he’s Greek, he likes to listen to Greek music to pump himself up beforehand. Koutouvides said he wouldn’t predict who would win the Super Bowl. He said the team that makes the least mistakes will win. He wished both teams luck.

The Chew: Michael Symon’s Braised Pork Chili

Michael Symon Braised Pork Chili Ingredients:

For the Chili:

  • 3 pounds Pork Shoulder (cleaned, trimmed and cubed)
  • Salt and Pepper
  • Olive Oil
  • 1 pound slab Bacon (cut into 1/2-inch dice)
  • 4 teaspoons Coriander Seeds (toasted and ground)
  • 1 tablespoon Sweet Smoked Paprika
  • 1 tablespoon ground Cumin
  • 1 Onion (finely chopped)
  • 5 Garlic cloves (minced)
  • 2 Jalapeno Chilis (seeded and very finely chopped)
  • 2 Red Bell Peppers (cored, seeded and finely diced)
  • 1 12-ounce bottle Amber Ale
  • 2 cups Chicken Stock
  • 1 28-ounce can Whole Tomatoes (with their juices)
  • 1 7-ounce can Chipotles in Adobo (seeded and minced)
  • 1 pound Dried Black-Eyed Peas
  • 1 Cinnamon Stick

For the Garnish:

  • Cilantro (leaves picked)
  • Scallions (sliced)
  • Pickled Fresno Chilis
  • Pickeld Red Onions
  • Cojita Cheese (crumbled)
  • Feta Cheese (crumbled)

The Chew’s Braised Pork Chili Directions:

  1. Michael Symon started by browning some pork in three tablespoons of olive oil in a large pot for about eight minutes, until golden brown on all sides.
  2. Remove pork and add bacon.Cook until crispy, about seven to eight minutes.
  3. Add jalapenos, garlic, sweet red peppers and onions, stirring occasionally. Cook for about five minutes.
  4. Add spices, beer, chicken stock, cinnamon stick, chipotles and black-eyed peas.
  5. Bring to boil and reduce to simmer. Cook and cover for about two and a half hours.
  6. Skim the fat from the top and remove cinnamon stick.
  7. Top each bowl with your choice of garnishes.

The Chew: Mario Batali’s Brisket Chili

Mario Batali Brisket Chili Ingredients:

For the Chili:

  • 2 cups Hatch Green Chiles (roasted)
  • 2 Poblanos (roasted)
  • 1 Serrano Chile (roasted)
  • 1 Jalapeno (roasted)
  • Olive Oil
  • Salt and Pepper
  • 2 pounds Ground Brisket
  • 1/4 cup Fine Corn Meal
  • 1 Onion (medium diced)
  • 4 Garlic cloves (sliced thinly)
  • 2 tablespoons Cumin Seeds
  • 5 Tomatillos (husks removed and coarsely chopped)
  • 3 Chipotle Chiles in Adobo (roughly chopped)
  • 1 12-ounce bottle of Pale Ale
  • 4 cups Chicken Stock
  • 3/4 pound Spicy Italian Sausage (removed from casing and rolled into 1-inch balls)
  • 1 15-ounce can Hominy

For the Garnish:

  • Sour Cream
  • Queso Fresco
  • Lime Wedges
  • Jalapenos (sliced thinly)

The Chew’s Brisket Chili Directions:

  1. Preheat broiler to high. Toss serrano, pablano, Hatch and jalapeno peppers with oil, salt and pepper, then place in a thin layer on a tray. Char under broiler for about eight to ten minutes, until well charred.
  2. In a large dutch oven over medium heat, brown the meat in oil, about six to eight minutes.
  3. Add corn meal, stirring frequently. Cook about 1 minute.
  4. Add onions, garlic and cumin seeds and cook for 3 to 4 minutes until soft. Season with salt and pepper.
  5. Chop the broiled peppers, toss in pan with the chipotles and tomatillos. Cook for 2 minutes and add beer.
  6. Add chicken stock, spicy Italian sausage, hominy and season with salt and pepper. Bring to a boil, reduce to a simmer and cook for two and a half hours, or until brisket is tender.
  7. Add your choice of garnish to every bowl of chili.

In the end, Mario’s Brisket Chili was declared the winner.


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