The Ultimate Homemade Chili Recipe
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5.0
63 reviews
Excellent
The Ultimate Homemade Chili Recipe
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This slow-cooked smoked brisket chili is the ultimate recipe to show off and share with your family and friends.
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Ingredients
- 2 cups dried kidney beans
- 1 cup dried garbanzo beans
- 8 strips sliced bacon
- 4 peeled and large diced yellow onions
- 1 seeded and small diced red bell pepper
- 1 seeded and small diced yellow bell pepper
- 8 finely minced cloves of garlic
- 1 seeded and small diced poblano pepper
- 2 seeded and small diced jalapeño peppers
- 3 peeled and very finely minced carrots
- 3 very finely minced ribs of celery
- 1/4 cup + 2 tablespoons chili powder
- 1/4 cup ground cumin
- 3 tablespoons dry oregano
- 2 tablespoons packed light brown sugar
- 28 ounce can of crushed, diced, or hand squeezed whole peeled tomatoes (or 3 roughly chopped fresh)
- 4 cups beef stock
- 5 pounds large diced smoked brisket
- 1/2 teaspoons ground cinnamon
- 1 ounce dark chocolate
- Worcestershire sauce to taste
- Tabasco sauce to taste
- sea salt and cracked pepper to taste
- optional sour cream, crushed tortilla chips, cheddar cheese, and green onions for garnish
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Instructions
- Add the dried beans to separate containers and pour some boiling water over them, covering them by 3 to 4 inches, and let stand for 1 hour or until softened.
- Cook the chopped bacon to render the bacon fat in a large pot or dutch oven over low to medium heat until the bacon is crispy. Set the cooked bacon lardons aside.
- Add the onions to the rendered bacon fat and cook on low to medium heat, occasionally stirring, until caramelized, which takes about 60 minutes.
- Next, add celery, carrots, garlic, and peppers and cook over medium heat or until browned, which takes about 10 minutes.
- Next, drain the beans and add them to the pot and cook for 5 to 7 minutes.
- Pour in the chili powder, cumin, oregano, and brown sugar, and stir for 2 to 3 minutes, or until mixed in.
- Add the tomatoes and beef stock, and bring to a boil for 5 to 7 minutes.
- Place in the chopped brisket and cooked bacon lardons, then cook over low heat for 60 to 90 minutes or until the beans are soft.
- Finish by seasoning with salt and pepper, Worcestershire sauce, Tabasco sauce, cinnamon, and dark chocolate.
- Serve with optional toppings. See the video for this.
Notes
- Make-Ahead: You can make this recipe up to 2 days ahead of time.
- How to Store: You can store this chili in a container covered in the refrigerator for up to 5 days. This will freeze very well and be covered for up to 6 months. Thaw it in the refrigerator for 1 day before reheating and serving.
- How to Reheat: Add the desired amount of chili to a medium-sized pot and cook over low heat until hot. You may need to add some beef stock, salt, and pepper to bring back flavors and moisture.
- Cayenne pepper can be added if you prefer more spice.
- Additional spicy peppers like serrano, red finger, or habañero peppers can be used.
- Onion and garlic granules can also be added to this recipe.
- You can also prepare this recipe in a slow cooker. Once everything is cooked to procedure 6 on the sear function, slow cook on high heat for 4 to 6 hours.
Nutrition Information
Show Details
Calories
802kcal
(40%)
Carbohydrates
59g
(20%)
Protein
69g
(138%)
Fat
34g
(52%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Trans Fat
0.04g
Cholesterol
160mg
(53%)
Sodium
808mg
(34%)
Potassium
2285mg
(65%)
Fiber
16g
(64%)
Sugar
13g
(26%)
Vitamin A
5507IU
(110%)
Vitamin C
65mg
(72%)
Calcium
225mg
(23%)
Iron
15mg
(83%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 802 kcal
% Daily Value*
| Calories | 802kcal | 40% |
| Carbohydrates | 59g | 20% |
| Protein | 69g | 138% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 160mg | 53% |
| Sodium | 808mg | 34% |
| Potassium | 2285mg | 49% |
| Fiber | 16g | 64% |
| Sugar | 13g | 26% |
| Vitamin A | 5507IU | 110% |
| Vitamin C | 65mg | 72% |
| Calcium | 225mg | 23% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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