Super Bowl Chili - Texas Style
This is a version of Abi's chili recipe which I have modified slightly to use some leftover smoked brisket burnt ends for the meat instead of the bison she normally uses.
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!