Smoked Brisket Chili Sourdough Boat with Sharp Cheddar Step-by-step instructions

Before you start

Preheat the oven to 400°F (200°C). Have the chili ready; if it's cold, warm it slightly so it doesn't cool down the boat too much. Grate the cheese and prepare the garlic butter.

Cut the sourdough batard in half if needed to fit your baking sheet, but keep it whole if possible. Line a baking sheet with foil for easy cleanup.

Instructions

Prep and Assemble

1. 1Prepare the Garlic Butter
   In a small bowl, combine the melted butter, grated garlic, and ground cumin. Stir until well blended. Set aside.
   Look for The butter should be fragrant with garlic and cumin.
   Tip Use a microplane to grate the garlic for a smoother texture.
2. 2Hollow the Sourdough
   Using a serrated knife, cut a deep oval or rectangular opening in the top of the sourdough batard, leaving a 1/2-inch thick shell. Remove the bread interior to create a boat shape. Reserve the removed bread for another use or discard.
   Look for The shell should be sturdy enough to hold the filling without breaking.
   Tip Save the bread pieces to make croutons or breadcrumbs.

At this point, the garlic butter should be fragrant with garlic and cumin. The sourdough boat should be hollowed out with a sturdy shell, and the butter should be brushed evenly inside. The cheddar and chili should be ready to layer. The boat should look like a clean, edible bowl, ready for filling.

Bake to Golden

3. 3Brush with Garlic Butter
   Brush the inside and the cut edges of the sourdough boat generously with the garlic butter mixture. Make sure to coat all surfaces that will be exposed to the heat.
   Look for The bread should be evenly coated but not dripping.
   Tip Use a pastry brush for even application.
4. 4Layer Cheddar and Chili
   Place the sourdough boat on a baking sheet. Sprinkle half of the shredded cheddar cheese evenly across the bottom of the boat. Spoon the smoked brisket chili over the cheese, spreading it out. Top with the remaining cheddar cheese.
   Look for The boat should be filled to the top but not overflowing.
   Tip Press the chili down gently to fit more filling.
5. 5Bake the Boat
   Preheat the oven to 400°F (200°C). Bake the filled sourdough boat for 12 minutes, until the cheese is molten and bubbly and the bread edges are golden and crisp.
   Look for The cheese should be fully melted and the bread should be golden brown.
   Tip If the bread browns too quickly, tent with foil.

After baking, the cheese should be fully melted and bubbling, and the bread should be golden brown and crisp on the edges. The kitchen will smell of toasted garlic and smoky chili.

The boat should hold its shape, and the filling should be hot and bubbly. If the bread is browning too fast, tent with foil.

Top and Serve

6. 6Add Toppings
   Remove the baked boat from the oven and immediately top with the diced red onion, sliced jalapeños, and dollops of sour cream.
   Look for The toppings should be scattered evenly over the hot chili.
   Tip Add the sour cream just before serving to keep it cold and creamy.
7. 7Slice and Serve
   Using a serrated knife, slice the boat into thick wedges, ensuring each piece includes some bread, chili, and cheese. Serve immediately while hot and crispy.
   Look for The wedges should hold together, with the filling intact.
   Tip Use a sharp knife to cut cleanly through the crust.

Once topped with red onion, jalapeños, and sour cream, the boat should look colorful and inviting. The sour cream should be cool and creamy, contrasting with the hot chili. Slicing should produce thick wedges that hold together, with the filling intact. The bread should crackle as you cut through it.

Common mistakes

One common mistake is overfilling the boat, causing the chili to spill over and make a mess. Another is using a chili that's too watery, which makes the bread soggy.

Also, be careful not to overbake, as the bread can become too hard. If the bread browns too quickly, tent it with foil. Finally, use a serrated knife to slice the boat cleanly without crushing the crust.

How to tell it’s done

The dish is done when the cheese is fully melted and bubbly, and the bread edges are deep golden brown and crisp to the touch.

The internal temperature of the chili should be at least 165°F (74°C) if you want to be precise, but since the chili is pre-cooked and the dish is baked until hot, it will be safe. Let it rest for a few minutes before slicing to allow the cheese to set slightly.