In 2008, Dinner: Impossible paid a visit to Morey’s Piers. Using nothing but Boardwalk food, Michael Symon and his crew cooked a fantastic gourmet dinner for 300 employees in our Rendezvous Picnic Area. Among delicious dishes like seafood pizza with goat cheese, a stellar clam bake and shrimp corn dogs, Michael Symon served Curley’s Fries with Brisket Chile. Check out the video.
How good does that look? In honor of our upcoming Souper Sunday Chili and Chowder Cook Off, here’s the Michael Symon’s recipe for Brisket Chile from FoodNetwork.com. You can even download a free recipe card here! Cook up a big pot and top your Curley’s Fries with chili, cheesy goodness.
Make sure you stop by on Sunday, October 9th for the Cook Off! Warm up with some of the best chilis and chowders in South Jersey.
1/4 cup canola oil
1 red onion, small diced
2 cloves garlic, minced
2 red peppers, diced
1 tablespoon kosher salt
2 tablespoons chili powder
2 tablespoons chipotle powder
2 tablespoons smoked paprika
1 pound smoked beef brisket, diced
1 quart smoked tomatoes
1 bunch fresh cilantro, leaves chopped
Sour cream and shredded Cheddar, for garnish
Saute onions, garlic, and peppers until tender in canola oil with salt in an 8-quart cast enamel pan over medium-high heat. Add spices and cook for 1 more minute. Add meat and tomatoes, lower the heat to medium or medium-low and simmer for 2 hours. Remove from heat and add cilantro.
Serve in soup bowls and top with sour cream and cheddar cheese for garnish.
Makes 6-8 servings.