It’s Chili Season: Try Smokie’s Double Beef Chili Recipe from Bub City
As the weather starts to get chilly, that means it’s time to make some chili! Executive Chef / Partner Christian Eckmann from Bub City is sharing his recipe for Smokie’s Double Beef Chili, a meaty and smokey version of this classic cold weather dish.
Chef Christian is sharing a couple of tips to perfecting chili at home:
- I like to use 80/20 blend of ground beef, I like using the rendered fat from the ground beef to sauté my onions, garlic and jalapeño, it adds another layer of flavor. You can use a lean blend of beef, bison, or turkey but you may need to supplement and add a little bit of seed oil to the pan to saute the onions, garlic and jalapeño.
- When simmering the chili, if it appears to be getting dry add water in 1/2 cups increments to moisten. If your chili seems too loose, add in a tablespoon or two of polenta, this will help thicken.
Smokie’s Double Beef Chili Recipe
1.5 lb ground beef, (80/20 blend)
1 tablespoon jalapeño, small dice, no seeds
2 large cloves fresh garlic, smashed and chopped
3 cups crushed tomatoes in juice, fresh or canned
3 cups kidney beans, fresh or canned
1 tablespoon chipotle en adobo
¾ cup smoked brisket, chopped into ½ inch pieces
½ tablespoon kosher salt
INGREDIENTS FOR CHILI SPICE MIX:
1 teaspoon cumin powder
1 teaspoon coriander powder
1 ½ teaspoon dark chili powder
½ teaspoon cayenne powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sugar
2 teaspoon black pepper
1 teaspoon kosher salt
- Make chili spice mix by combining all ingredients and reserve.
- Heat a thick wide bottom sauce pot over medium high heat.
- Break up the ground beef into thick patties and sear off in the sauce pot.
- Sear the ground beef in batches so the patties are golden brown on each side.
- Remove the ground beef and place into a bowl to reserve.
- Save the grease in the bottom of the sauce pot.
- Turn the heat down to medium and sauté the onions, garlic and jalapeño in the beef fat.
- Sauté until edges of onions begin to caramelize and turn golden brown.
- Return the seared ground beef to the pan and break up with spoon or spatula.
- Add in the chili spice mix and stir to combine.
- Add in the kidney beans, crushed tomatoes and chipotle chili in adobo.
- Bring to a simmer and slowly cook for 30 minutes.
- Add in the smoked chopped brisket to warm thru.
- Cook for 10 more minutes.
- Taste and adjust seasoning if necessary.
- Serve with sour cream, green onions, fresh jalapeño, cheddar cheese.