Elliott’s Burnt Ends Chili

I saw this in the paper this morning.  I haven’t actually made it yet, but I will.  Oh yes…  I will.

Makes 6 to 8 servings

1 pound prepared beef brisket burnt ends
1 green bell pepper, finely diced
1 small yellow onion, finely minced
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can dark red kidney beans, drained and rinsed
2 (14.5-ounce) cans diced tomatoes, with liquid drained off one
1 (14.5-ounce) can crushed tomatoes
1/3 cup pilsner beer
2 garlic cloves, crushed
1 tablespoon chili powder
1 tablespoon barbecue rub
1 tablespoon cumin
3/4 teaspoon cayenne powder
1/2 teaspoon chipotle powder

2 teaspoons epazote (optional, for digestion)

Into the removable crock of a slow-cooker (or large food-safe plastic container), mix burnt ends, bell pepper, onion, beans, tomatoes, beer, garlic, chili powder, barbecue rub, cumin, cayenne, chipotle powder and optional epazote together until well-combined.

Place lid on crock (or plastic container) and place in refrigerator for at least 4 hours or overnight, to allow flavors to meld.

Place crock into slow-cooker (or transfer contents from plastic container into a soup pot), cover with lid and simmer on low in slow-cooker (or on stovetop) for at least 5 hours.

Note: Elliott uses Bush brand beans and Boulevard beer.

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