Chili is not a soup; It is not a stew. Chili is a coming of age story involving a few commonplace ingredients who simmer and meld together until the concoction is transformed into a hearty bowl of dogma that only time can create. It is rich with spices and years of trials and errors. It is a story of a chef growing into her own. The sage behind this particular recipe is Laura Hohenstein from Gateway Blend.
Homemade Brisket Chili
- 12 oz brisket, cut into 1-in pieces (use pre-cooked/leftover brisket)
- 3 pieces bacon, chopped into 1-inch sections
- 1 onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, finely diced
- 4 oz can diced green chilies
- 15 oz can diced tomatoes (use high quality)
- 15 oz can tomato sauce (use high quality)
- 8 oz black beans (if using canned, about 1/2 a can, rinsed and drained)
- 8 oz kidney beans (if using canned, about 1/2 a can, rinsed and drained)
- 8 oz corn (if using canned, about 1/2 a can, rinsed and drained)
- 3 tbsp chili powder (less if sensitive to spice/heat)
- 1 tbsp cumin
- 1/2 tsp chipotle chili powder
- 1/2 tsp smoked paprika
- 12 oz beer (You can use any style, I used Fat Tire Amber Ale, if not big on beer, try a lighter style such as a pilsner or lager, or can sub with beef broth)
- 1/4 cup coffee (leftover morning coffee works great)
- large pot
- wooden spoon
In a large pot over medium heat, cook bacon until crispy and most of the fat has rendered out
Add onions and cook until soft (about 5 mins).
Add red pepper and garlic, cook for about one minute to mellow out raw garlic flavor.
Add brisket and all dry seasoning, stir to evenly coat.
Add beer and allow to deglaze the pot.
Add remaining ingredients, bring to a low simmer, cover and cook for an hour. Serve and enjoy!
This recipe calls for leftover brisket. If you want to know how to make brisket, check out this recipe. Or simply pick some already cooked from your favorite BBQ joint.
Once you’ve got your chili all dolled up, you can take it to the next level with a few toppings and fixings. Think of ingredients that add more flavor and texture, such as cheese, crackers, and onions! Also, certain sauces can spice up or even out the kick that chili can bring.
- shredded cheese
- hot sauce
- crackers or tortilla chips
- sour cream
- green onions
The ingredients, in of themselves, aren’t particularly special. Together, however, under low heat for at least an hour and sprinkled with care from the chef, is what elevates a good chili to a magical one. So take this recipe from Laura and use it as an outline to write your own story.