Name: Burnt Ends Chili
Yield: Serves 4 to 6
Cuisine: American
Ingredients: ½ tsp Tabasco sauce; 2 tsp garlic powder; 2½ cups/600 ml beef or chicken stock; 2 cups/360 g diced cooked pork or beef, or 1 lb/455 g ground beef, cooked and drained; 1 bay leaf; One 15-oz/430-g can crushed tomatoes; ½ tsp cayenne pepper; 4 garlic cloves, minced; 1 tbsp minced jalapeño chile; 1 red bell pepper, seeded and diced; 1 large yellow onion, diced; Two 15-oz/430-g cans pinto beans, drained and rinsed; ⅓ cup/75 ml apple cider vinegar; 2 tsp ground cumin; 2 tbsp olive oil; ¾ cup/220 g ketchup; Kosher salt and freshly ground black pepper; ¾ cup/180 ml stout; 1 tbsp New Mexico chile powder; 1 tbsp ancho chile powder

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Brown Sugar Kitchen

By Tanya Holland

Published 2014

About

A meat lover’s chili to be sure, this was inspired by the scraps from our smoked meats. When serving ribs in the restaurant, we cut from the center and serve the customers the meatiest and prettiest ones, but there are always some drier ends that we scrape off the bone and reserve for this chili. The same is true for our sliced brisket; we serve the customer the moist center cuts and chop the end pieces to stew in the moist chili broth. Choosing a variety of leftover smoked or grilled meats

Ingredients

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Ingredients

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