With the big game approaching, I’m already planning the menu. This year I’m making chili as the main dish. I’ll share appetizers later, but today it’s all about a hearty, Texas-style chili that I’ve adapted to use smoked brisket burnt ends instead of the lean bison the recipe originally called for.
If you prefer to smoke a brisket for this dish, that’s a great option. Burnt ends are typically made from the fattier point of the brisket, but well-prepared burnt ends made from a chuck roast also work wonderfully and add deep, smoky flavor.
- 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 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 (wait until the end — seasoning depends on the meat)
Clean and deseed the yellow bell pepper and the jalapenos, then dice them. Dice the small yellow onion as well.
Heat 2 TBS of vegetable or olive oil in a large chili pot over medium heat. Add the diced bell pepper, jalapenos and onion. Stir occasionally until the peppers soften and the onion develops a little color.
If using coarse chili grind:
Brown 2 lbs of the grind in the pot before adding the vegetables. Remove the meat, sauté the vegetables, then return the browned meat to the pot.
If using brisket or chuck burnt ends:
Cube 2 lbs of burnt ends into roughly ½-inch pieces. Trim any large pockets of fat so the pieces are easy to eat.
Note: Keep the meat cold until you’re ready to cut it — chilled meat slices more cleanly than warm, especially tender burnt ends.
After the vegetables have softened, add the cubed burnt ends to the pot and let them brown slightly, allowing the meat to mingle with the onions and peppers for more flavor.
Add the 4 cans of Ro-tel (undrained) and the can of tomato paste. Pour in 6 cups of water, then add 2 TBS chili powder, 1 TBS cumin and ¼ cup (4 TBS) molasses. Stir well to combine so the tomato paste fully dissolves into the liquid.
Keep the pot over medium heat, cover and bring the chili to a boil. Once boiling, remove the lid and reduce the heat to low so the chili can simmer gently.
Simmer until the chili reaches your desired thickness. Mine took roughly 2 hours and came out perfect — thick, rich and full of smoky beef flavor.
Adjust the heat to taste. I keep the spice level mild enough for everyone in my family, including the kids, but you can add a habanero or use a hotter Texas-style chili powder if you like more heat.
The chili freezes well. If you won’t finish it within a few days, portion it into freezer-safe containers and store for later—reheats nicely for another meal.
Serving suggestions:
- Ladle chili over a baked potato and top with sour cream, shredded cheese and chives.
- Fill a bowl halfway with Fritos, pour chili on top and sprinkle with shredded cheese for a classic, crunchy treat.
Super Bowl Chili – Texas Style
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 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
Instructions
Prep Vegetables
-
Clean and deseed the bell pepper and jalapenos, then dice. Dice the onion.
Sauté Vegetables
-
Heat oil in a large pot over medium heat. Add the diced vegetables and stir occasionally until they soften and begin to char.
Prepare and Add Meat
-
If using burnt ends, cube them to about ½ inch and add to the pot once the vegetables are ready. Let meat and vegetables cook together about 10 minutes.
Add Remaining Ingredients
-
Add Ro-tel, tomato paste, water, chili powder, cumin and molasses. Stir well to combine.
Cook the Chili
-
Cover and bring to a boil over medium heat. Once boiling, remove the lid, reduce heat to low and simmer about 2 hours or until the chili reaches your preferred thickness.
Notes
Leftovers freeze well. Portion into freezer-safe containers for quick reheating.
Serving suggestions:
- Ladle over a baked potato and top with sour cream, shredded cheese and chives.
- Fill a bowl halfway with Fritos, cover with chili and top with shredded cheese for a classic snack.