I Made the Most Flavorful Chili in Existence!

Von Chef Billy Parisi · 180 Min.

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Zubereitung

1. 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.
2. Render the bacon in a large pot or Dutch oven over low to medium heat until crispy. Set the bacon aside.
3. Cook the onions in the bacon fat over low to medium heat, stirring now and then, for about 60 minutes until caramelized.
4. Add the celery, carrots, garlic and peppers and cook over medium heat for about 10 minutes until browned.
5. Drain the beans, add them to the pot and cook for 5 to 7 minutes.
6. Stir in the chili powder, cumin, oregano and brown sugar for 2 to 3 minutes until mixed in.
7. Add the tomatoes and beef stock and bring to a boil for 5 to 7 minutes.
8. Add the brisket and the bacon, then cook over low heat for 60 to 90 minutes until the beans are soft.
9. Season with salt, pepper, Worcestershire sauce, Tabasco, cinnamon and dark chocolate.

Zusammengefasst aus dem Video von Chef Billy Parisi. Schau es dir für die Details an.

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