The Ultimate Homemade Chili Recipe
User Reviews
5
The Ultimate Homemade Chili Recipe
Description
The Ultimate Homemade Chili Recipe features a blend of dried kidney and garbanzo beans softened by soaking, combined with smoked brisket and bacon for a robust meat base. The recipe incorporates sautéed onions, carrots, celery, and a medley of peppers including poblano and jalapeño, building a flavorful vegetable foundation. Spices like chili powder, cumin, oregano, brown sugar, cinnamon, and dark chocolate enrich the taste with warmth and subtle earthiness. Cooking the chili slowly allows the beans to soften thoroughly and the flavors to develop fully.
The texture combines tender beans with chunks of brisket and crispy bacon pieces, producing a hearty and comforting result. The pepper varieties offer layers of mild to moderate heat and fresh vegetable notes, balanced by the sweetness of carrots and brown sugar. This chili is suitable for serving with toppings like sour cream, cheddar cheese, green onions, and crunchy tortilla chips as noted in the ingredients, making it adaptable to varying palates and meal occasions.
According to the notes, this chili can be prepared up to two days in advance and stores well refrigerated for up to five days. It freezes effectively for longer storage and should be thawed in the refrigerator before reheating on low heat, with occasional additions of beef stock or seasoning to restore moisture and flavor. For increased spiciness, cayenne pepper or other hot peppers can be incorporated. The recipe also offers the option of slow cooking after initial sautéing steps, providing flexibility in the cooking method.
Ingredients
- 2 cups Kidney Beans dried
- 1 cup garbanzo beans dried
- 8 trips Bacon sliced
- 4 yellow onion peeled and large diced
- 1 red bell pepper seeded and small diced
- 1 yellow bell pepper seeded and small diced
- 8 garlic finely minced cloves
- 1 poblano pepper seeded and small diced
- 2 jalapeno pepper seeded and small diced
- 3 carrot peeled and very finely minced
- 3 celery very finely minced ribs
- 1/4 cup chili powder 2 tablespoons
- 1/4 cup cumin ground
- 3 tablespoons oregano dry
- 2 tablespoons light brown sugar packed
- 28 ounce whole peeled tomatoes can crushed, diced, or hand squeezed or 3 roughly chopped fresh
- 4 cups beef stock
- 5 pounds smoked brisket large diced
- 1/2 teaspoons ground cinnamon
- 1 ounce dark chocolate
- Worcestershire sauce to taste
- Tabasco sauce to taste
- sea salt cracked, to taste
- black pepper cracked, to taste
- sour cream optional for garnish, crushed
- tortilla chips
- cheddar cheese
- green onions
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
- You can prepare this chili up to 2 days in advance for convenience.
- Store leftovers in the refrigerator up to 5 days or freeze for up to 6 months.
- When reheating, warm on low heat, adding beef stock or seasoning as needed to maintain flavor and moisture.
- Adjust spice levels by adding cayenne pepper or other hot peppers according to taste.
- This recipe can be finished in a slow cooker after initial searing, cooking on high for 4 to 6 hours.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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