Two things we’ve learned from watching football: One, inventive play-calling pays off, and two, your quarterback has to be able to take the heat. The same can be said about entertaining, which is why we’ve drafted Brooklyn Winery’s Brian Pierce and his recipe for spicy chili for one of the biggest weekends of the year.
Brooklyn Winery’s Poblano Bacon Green Chili
Serves four to six
10 poblano peppers
1 medium Spanish onion, medium diced
3 cloves of garlic, minced
2 c. chicken stock
¼ c. cilantro, minced (plus a few sprigs for garnish)
1 small jicama, cubed
1 lb. slab bacon, medium diced
¼ c. olive oil
Salt and pepper
1. Toss the poblanos, jalapeno, and tomatillos in olive oil and place on a baking sheet on the top rack of your oven with the broiler on medium.
2. Char under the broiler, turning occasionally, for about 15 minutes or until a nice darkness develops on all sides. Place in a container and refrigerate 20-30 minutes before peeling.
3. Gently remove the skins and seeds of the poblanos and jalapeno, as well as the charred husk of the tomatillo. Roughly chop the peppers and tomatillos into ¼-inch pieces.
4. Heat a medium stockpot over medium-high heat and toss in the diced bacon. When the bacon is fully cooked (brown and crispy), remove it from the stockpot with a slotted spoon and place on a paper towel.
5. Toss the onion, garlic, salt, and pepper into the residual bacon fat and reduce heat to medium. Cook 7-10 minutes, until onions and garlic are soft and translucent.
6. Return the bacon to the pot and add the chopped peppers and tomatillos, minced cilantro, and chicken stock. Bring to a boil and then reduce to a simmer for at least 30 minutes.
7. If necessary, transfer to a Crock-Pot or Tupperware.
8. When ready, sprinkle cubed jicama that has been tossed in lime juice over the top of the chili. Garnish with a sprig of cilantro.
Brooklyn Winery, 213 North Eighth Street, between Driggs Avenue and Roebling Street (347-763-1506 or bkwinery.com).
Photo: Rima Campbell