In a thread the other day BBQ Engineer mention chili made with burnt ends and I knew that was something I had to try.
A few weeks ago I tried smoking a packer and turning the entire thing into burnt ends http://www.smokingmeatforums.com/for...ad.php?t=82309
Needless to say there were plenty left even after several different burnt ends meals and giving some to friends and family so I froze the last bit of them.
As soon as I heard about burnt ends chili I thawed them out.
The ingredients
Made this as a no-bean chili.
Chopped six slices of bacon and browned in a pot, removed the bacon, added 2 medium chopped onions, 3 cloves of garlic and 2 jalapenos until soft.
Decided to toss in a chipotle pepper for good measure
Once the veggies were soft I added 4 cans of diced tomatoes, half a can of tomato sauce
3T chili powder
1T paprika
1T dry mustard
1 1/2t oregano
s&p
half the bottle of beer, which would be one regular sized.
Just for the hell of it and since I had them in the fridge I threw in a couple of beef ribs I smoked a few days before.
Brought everything to a simmer, about an hour later I removed the ribs, took the meat off and added that back to the pot.
At this point I added a half a can of tomato paste and simmered for about another hour.
Served with buttered white bread and topped with parm, I would have used cheddar but was out so parm works.
It was a great chili, the meat had that wonderful texture and flavor you would expect from burnt ends, melt in your mouth goodness.
Thanks for looking, it's cold and rainy outside, think I'll go heat up a bowl.
A few weeks ago I tried smoking a packer and turning the entire thing into burnt ends http://www.smokingmeatforums.com/for...ad.php?t=82309
Needless to say there were plenty left even after several different burnt ends meals and giving some to friends and family so I froze the last bit of them.
As soon as I heard about burnt ends chili I thawed them out.
The ingredients
Made this as a no-bean chili.
Chopped six slices of bacon and browned in a pot, removed the bacon, added 2 medium chopped onions, 3 cloves of garlic and 2 jalapenos until soft.
Decided to toss in a chipotle pepper for good measure
Once the veggies were soft I added 4 cans of diced tomatoes, half a can of tomato sauce
3T chili powder
1T paprika
1T dry mustard
1 1/2t oregano
s&p
half the bottle of beer, which would be one regular sized.
Just for the hell of it and since I had them in the fridge I threw in a couple of beef ribs I smoked a few days before.
Brought everything to a simmer, about an hour later I removed the ribs, took the meat off and added that back to the pot.
At this point I added a half a can of tomato paste and simmered for about another hour.
Served with buttered white bread and topped with parm, I would have used cheddar but was out so parm works.
It was a great chili, the meat had that wonderful texture and flavor you would expect from burnt ends, melt in your mouth goodness.
Thanks for looking, it's cold and rainy outside, think I'll go heat up a bowl.
