Monday, October 19, 2009

Sunday Suppers: "Big Red" Chili

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I am not a chili type of girl, I like to eat it on Super Bowl Sunday, but that's about it. The rest of the winter I prefer Belgian Beef Carbonnade or Hunter's Stew.

But since I had a big brisket sitting in the freezer, I thought this recipe looked like the perfect way to use it up.

This chili is called "Big Red Chili", but it should be called "Kitchen Sink Chili" because it has every ingredient you can imagine.

It is another GREAT recipe from 2 Dudes One Pan.

It took pretty much my entire Sunday morning, to chop the veggies and cube up the meat, but it was oh so worth it. Leave 3 plus hours to simmer this huge pot.

It makes a hefty amount, so either have company over or get your containers ready for freezing.



Big Red Brisket Chili (from 2 Dudes One Pan):

8 oz. of bacon, cubed
1.5 lbs. of brisket, cut into 1" cubes (you can also use stew meat if you like)
1.5 lbs. of chopped meat
3 cans of pinto beans, drained and rinsed
2 onions, chopped
3 garlic cloves, chopped

1 cup of water
12 oz. bottle of beer
1 cup of ketchup
2 teaspoons white vinegar
1/4 cup of light brown sugar
1 28 oz. can of tomatoes with juice
2 tbsp tomato paste
1 tbsp tabasco
1 tbsp worcestershire sauce
1 teaspoon cayenne pepper
1 tbsp cumin
1 tbsp chili powder
1 tbsp dried oregano
1 tbsp garlic powder
1 tbsp onion powder (I didn't have this spice, so omitted it)
kosher salt & pepper

shredded cheddar cheese for garnish, optional

(did you ever see so many ingredients!!??).

Cut your brisket into 1" cubes and season with salt and pepper, set aside.



Cook your bacon pieces in a large Dutch oven for 8 minutes until crispy.
Remove from the pot with a slotted spoon and drain on paper towels. Set aside.



Pour out bacon fat, leaving 1 tablespoon of the grease and sear your brisket cubes until browned on all sides, about 5 minutes. Salt and pepper the meat while searing.



Now add your onions and garlic and cook for about 3 minutes until softened.
Add your chopped ground beef to this mixture and cook another 5 minutes or so until all pink is gone and meat looks cooked.

Add the rest of your ingredients, all spices, beans and liquids and bring to a boil.



Simmer partially covered for 3 1/2 hours until brisket is falling apart and tender.
The chili will cook down and become nice and thick.





Ladle into bowls and serve with shredded cheddar.



13 comments:

Ciao Chow Linda said...

Bacon AND cubed beef plus beer and all those spices AND you cook it 3 1/2 hours? Must be soo flavorful and nice to have some extra tucked in the freezer. Congrats on the mention in Saveur!

T.W. Barritt at Culinary Types said...

Love beer and brisket! Given how cold and wet it was on Sunday, this would have really hit the spot!

kat said...

Oh man we love chili & probably have a different version of it once a week all winter

Maria said...

I love chili season!

The Japanese Redneck said...

We took a giant crock pot of chili to the horse show this Saturday. It was devoured.

Ramona

doggybloggy said...

there is no place to hide from the flavor of this chili - wow it looks so perfect for the weather!

Donna-FFW said...

This does look truly delicious. I have to make this for my hubby. He is such a chili fan especially on football days.

Proud Italian Cook said...

I will have to try this, I'm not a good chili maker. I love the beer' bacon and a brisket. Now that's chili!! Congrats to you on Saveur! Food network will be calling you next week!

A Feast for the Eyes said...

You don't like chili? I love the stuff. Thanks to you, I ordered the Two Dudes cookbook and it will arrive with Pioneer Woman's book in late October. I would love this chili, so I'll bookmark this one. Craig is crazy about brisket.
Great ingredients, so it's a Super Bowl date!

Pam said...

I love chili and I think this looks fabulous. Perfect for a cold and rainy day like today.

Elra said...

Maybe if I have your chili, I will be able to start appreciate how delicious it is. It has the bacon, which is my favorite, and then brisket, and the chopped meat.

My Carolina Kitchen said...

That's some fine looking chili with the beer. I do like mine with beans which you've included. I judged a local chili contest last year and every one of them had beans. In Texas they leave out the beans. As long as the chili has a little kick to it, it's fine with me with or without the beans.
Sam

Nancy said...

I made this over the weekend and entered a chili cookoff at our annual Halloween Party. This WINNING recipe came in third. It was first in my book and everyone was complimenting the flavor. I did not add the tabasco and my ten year old loved it. It had enough kick but was not overwhelming:)
THANK YOU!!!!!!!!!!!!!!