Burnt Ends Chili with Qview (of course)

Discussion in 'Beef' started by downstatesmoker, Oct 18, 2009.

  1. I made burnt ends last night. Only took about 15 hours (which for 15.3# packer I thought was pretty quick). You can check it out here:
    http://smokingmeatforums.com/forums/...ad.php?t=82848.

    Today I made chili out of it. Here's the recipe

    2 Tablespoons Clarified Fat from the Brisket
    1 Medium Onion Chopped
    3 Cloves Garlic minced
    1 Jalapeno Diced Fine
    2 Lb's burnt ends
    1 C Fat Free Low Sodium Beef Broth
    2 19 Oz Cans Red Kidney Beans
    1 28 Oz Can Crushed Tomatoes
    1/4 C Chili Powder
    1/2 Tablespoon Oregano
    1 Tablespoon Cumin
    1/2 Tablespoon Salt
    1 Teaspoon Cayenne
    1 Stick Cinnamon broken into 2 pieces



    The Lineup



    Clarified Fat



    Add in the onion and garlic. Sautee until onion is softened. Add in the spices and Jalapenos. Sautee till the spices start to release their oils and scent.



    Add in the rest of the ingredients. Simmer for 2 hours (more or less depending on taste).

    Enjoy with bread, tortilla chips, Sour Cream, Cheese or whatever else your heart desires!

    Hope you all enjoyed.
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Hell yeah, I think BBQ Engineer got a real burnt ends chili happening on the site.
    Looks great, makes me want to go heat a bowl up if I didn't have something else on the smoker.
    [​IMG]for one hell of a tasty (I'm sure it was) chili.
     
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...

    It is definitely becoming Chili season... I think we need a special thread just for Chili and Chili Recipes...
     
  4. Final product with some crusty bread. Now I'm going to eat it :)
     
  5. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Now thats chilli........[​IMG]
     
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Awesome Chili...[​IMG]
     
  7. alx

    alx Master of the Pit OTBS Member

    Real nice way to cap off yesterdays brisket[​IMG]
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now thats is a good uses for burnt ends. Let me get this straight you smoked a whole packer 15lbs just for burnt ends? Ok then thats a bunch for sure. You really did a great job with this chili but I have to say that I like mine without beans. [​IMG]
     
  9. fire it up

    fire it up Smoking Guru OTBS Member

    Chili looked absolutely great, nice and hearty but I do agree with mballi, I like my chili without beans.
     
  10. raceyb

    raceyb Smoking Fanatic

    Awesome looking chili. I noticed the fork in the bowl, very nice that you don't need a spoon. I make a mean chili but will have to try one with ends.

    [​IMG]
     
  11. Is that a fork I see next to your chili? I'm impressed. Nice lookin stew.

    Dave
     
  12. raceyb

    raceyb Smoking Fanatic

    He said earlier that his wife took some nice slices into protective custody for a dinner that night. [​IMG]
     
  13. Yeah, last nights dinner was sliced brisket with some mashed fingerling taters.

    I only ended up with about 6 lbs of meat off that 15# brisket, lots of fat trimmed off and melted away.

    Thank you all. It is great chili. I usually agree that I don't put beans in my chili but it was a compromise with my wife, she likes things more on the vegetarian side :)

    My main recipe for chili is an all ground beef chili passed down from my parents.

    I was afraid the chili wouldn't be spicy enough but it had a nice kick to it. Made me sweat a bit.
     
  14. the dude abides

    the dude abides Master of the Pit OTBS Member

    Man it's like burnt ends chili weekend. I'm almost ashamed to say I made my famous chili for the Iowa game yesterday (Oh yeah, that's right 7-0 and #6 in the BCS) and just used course ground beef. Thought about using up the chuckie I've got stashed away in the freezer but I'm too stingy to share.

    Your's looks outstanding. Nice work.
     

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