Empty My Fridge
I Made THE MOST Flavorful Chili in Existence!
Ingredients
- Red bean · dried2 cups
- Chickpea · dried1 cup
- Bacon · sliced8
- Onion · peeled diced4
- Bell pepper · seeded diced2
- Garlic · finely minced8
- Poblano chili · seeded diced1
- Jalapeño chili · seeded diced2
- Carrot · peeled finely minced3
- Celery · finely minced3
- Chili powder¼ cups + 2 tbsp
- Cumin · ground¼ cups
- Oregano3 tbsp
- Brown sugar2 tbsp
- Tomato · crushed diced peeled28 oz
- Beef stock4 cups
- Beef · diced smoked5 lb
- Cinnamon · ground½ tsp
- Dark chocolate1 oz
- Worcestershire sauceto taste
- Hot sauceto taste
- Salt
- Cracked pepper
- Sour cream · crushed
Instructions
- Soak the dried kidney beans and garbanzo beans separately in boiling water, covering them by 3 to 4 inches, for about 1 hour until softened.
- Render the bacon in a large pot or Dutch oven over low to medium heat until crispy. Set the bacon aside.
- Cook the onions in the bacon fat over low to medium heat, stirring now and then, for about 60 minutes until caramelized.
- Add the celery, carrots, garlic and peppers and cook over medium heat for about 10 minutes until browned.
- Drain the beans, add them to the pot and cook for 5 to 7 minutes.
- Stir in the chili powder, cumin, oregano and brown sugar for 2 to 3 minutes until mixed in.
- Add the tomatoes and beef stock and bring to a boil for 5 to 7 minutes.
- Add the brisket and the bacon, then cook over low heat for 60 to 90 minutes until the beans are soft.
- Season with salt, pepper, Worcestershire sauce, Tabasco, cinnamon and dark chocolate.
Summarized from Chef Billy Parisi's video. Watch it for the details.
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