Super Bowl Chili – Texas Style

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With the big game just around the corner, my mind is already shifting to what I'm going to cook and, this year, I'm excited to say that chili is going to be the main dish. Not to say I won't be doing some appetizers but we'll talk about those in the coming weeks.

My wife, Abi, makes a mean chili and she normally uses lean bison to make it a little healthier. With her permission, I have modified the recipe ever so slightly and used some leftover smoked brisket burnt ends for the meat.

If you do want to tackle a brisket in your smoker for this recipe, you can certainly do that. My latest smoked brisket recipe is a good one if you are interested and can be found HERE.

Burnt ends are usually made from that larger fatty part of the brisket called the point. However, I made some a short while back from chuck roast and they were amazing and would work great for this chili. Here's the recipe 

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Smoker Temp: N/A
• Meat Finish Temp: N/A
• Recommended Wood: N/A

• 2 TBS vegetable or olive oil
• 1 yellow bell pepper, diced
• 1 small yellow onion, diced
• 3-4 jalapenos, cleaned, seeded and diced
• 2 lbs smoked brisket burnt ends (or 2 lbs of coarse chili grind)
• 4 cans (10 oz) original Ro-tel tomatoes, undrained
• 1 can (12 oz) tomato paste
• 6 cups water
• 2 TBS chili powder
• 1 TBS cumin
• 4 TBS molasses
• Salt (to taste but wait until it's finished since this will depend on the meat you use and if it's already salted)

Clean and deseed the yellow bell pepper and the jalapenos then dice them up.

Dice up a small yellow onion.

Pour 2 TBS of vegetable or olive oil into a large chili pot over medium heat then add all of the diced vegetables. Stir occasionally until the peppers start to get soft and the onion starts to get a little char on it.

If you are using coarse chili grind:

Brown 2 lbs of the meat BEFORE adding the vegetables to the pot. Remove the meat and saute the vegetables.

Then add the meat back into the pot with the vegetables.

For burnt ends from brisket or chuck roast:

Cube up 2 lbs of the brisket burnt ends into approximately ½ inch pieces. I also took the time to cut off any large areas of fat that I found.

Note: Keep the meat in the fridge until you're ready to do this since cold meat slices better than warm meat, especially if it's something really tender like burnt ends.

Once the vegetables are ready, add the cubed pieces to the pot to get a little brown on them and to give them some direct contact with the onions and peppers before adding the other stuff.

Once you are happy with the meat and the vegetables, add the 4 cans of Ro-tel and the can of tomato paste.

Add 6 cups of water, 2 TBS of chili powder, 1 TBS cumin and ¼ cup of molasses and give the concoction a good stir.

With the heat still on medium, cover the chili pot and let it come to a boil. Once it's boiling remove the lid and turn the heat down to low so it can simmer.

Simmer the chili until it gets as thick as you like it. Mine took about 2 hours and it was perfect.

Feel free to make this chili your own by adding other things or by changing up the heat level. I made mine at a heat level where everyone in my family, including the kids, could eat and enjoy. If you want to add a habanero or use some special Texas style chili powder, then go for it.

Be sure to let us all know what you did and how it turned out in the comments below.

The chili freezes well so if you don't eat it all within about 3 days, divide it up into servings in freezer safe bowls and when you're in the mood again, it'll be waiting there for you.

Want some serving suggestions?

• Try ladling some over a baked potato with some sour cream, shredded cheese and chives.
• Pour a bowl half full with regular Fritos® then cover with chili. Top with shredded cheese and you're in for a treat!

Print Recipe Rate this Recipe

3.9 from 15 votes

Super Bowl Chili - Texas Style

This is my wife's chili recipe whichI have modified ever so slightly to use some leftover smoked brisket burnt ends for the meat.

Prep Time30 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 30 minutes mins

Ingredients

• ▢ 2 TBS vegetable or olive oil
• ▢ 1 yellow bell pepper (diced)
• ▢ 1 small yellow onion (diced)
• ▢ 3-4 jalapenos (cleaned, seeded and diced)
• ▢ 2 lbs smoked brisket burnt ends (or 2 lbs of coarse chili grind)
• ▢ 4 cans original Ro-tel tomatoes (10 oz cans) undrained)
• ▢ 1 can tomato paste (12 oz can)
• ▢ 6 cups water
• ▢ 2 TBS chili powder
• ▢ 1 TBS cumin
• ▢ 4 TBS molasses
• ▢ Salt (to taste)

Instructions

Prep Vegetables

• Clean and deseed the yellow bell pepper and the jalapenos then dice them up.
• Dice up a small yellow onion.

Saute Vegetables

• Pour 2 TBS of vegetable or olive oil into a large chili pot over medium heat then add all of the diced vegetables. Stir occasionally until the peppers and onion soften and begin to char.

Prep and Add Meat

• Cube 2 lbs of brisket burnt ends into 1/2 inch pieces then add to the pot once the vegetables are sauteed.
• Let the vegetables and meat cook together for about 10 minutes.

Add Everything Else

• Add Ro-tel, tomato paste, water and spices and stir well to combine.

Cook the Chili

• While still on medium heat, cover the pot and bring the chili to a boil.
• Once it boils, turn the heat down to low and remove the lid. Let the chili continue to cook on low for about 2 hours or until it obtains the thickness you are looking for.

Notes

I made mine at a heat level where everyone in my family, including the kids, could eat and enjoy. If you want to add a habanero or use some special Texas style chili powder, then go for it.

The chili freezes well so if you don't eat it all within about 3 days, divide it up into servings in freezer safe bowls for eating later

Want some serving suggestions?

• Try ladling some over a baked potato with some sour cream, shredded cheese and chives.
• Pour a bowl half full with regular Fritos® then cover with chili. Top with shredded cheese and you're in for a treat!

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