16 October, 2020
Brian’s Butt Blastin’ Chili
Oh yeah. This stuff is the business. After a lot of perfecting, this chili finally reached the perfect balance of warm, hearty fulfillment with next morning butt punishment. The pinnacle of any good chili. For the best results, this recipe uses a BBQ, but a stovetop can also be used.
Ingredients:
3-4lbs Chuck Roast
1lb Ground Beef
1lb Ground Pork
1 Jalapeno Pepper
1 Serrano Pepper
1 Habanero Pepper
1 Red Bell Pepper
2 Poblano Peppers, whole
2 Yellow Onions, chopped to 1″ chunks
16oz Beef Bone Broth
28oz Can San Marzano Tomatoes
28oz Can San Marzano Crushed Tomatoes
16oz Can Dark Kidney Beans
2 16oz Cans Pinto Beans
7.75oz Can El Pato Tomato Sauce
1/4 c Chili Powder
1 tbsp Cumin
1 tbsp Garlic Powder
1/2 tbsp Salt
1 tsp Pepper
Olive Oil
Serve with:
Cornbread, shredded cheddar, sour cream, and diced white onion.
STEP 1:
Cut chuck roast into 1″ chunks, removing any extra fatty pieces.
STEP 2:
Season beef chunks with salt/pepper and sear on a hot BBQ. You do not need to cook them through, just get some char on the outside. Char the whole poblanos as well. Set aside when a good char is achieved on meat and peppers.
STEP 3:
Place a large cast iron dutch oven on the BBQ grate. Sear the ground beef and pork with salt and pepper with the lid off until all liquid has evaporated and meat is nicely browned, scraping the browned bits off the bottom. Add bone broth and deglaze the pot. Add crushed tomatoes, onion, chuck roast cubes, and all seasonings. Simmer with lid on.
STEP 4:
Chop the stewed tomatoes into 1/2″ pieces and add to the pot with the liquid from the can.
STEP 5:
In a food processor, blend the habanero, jalapeno, serrano, red bell pepper and El Pato. Add two spoonfuls to the pot and set aside.
STEP 6:
Let simmer, stirring occasionally. After the first hour, begin taste testing for heat and seasoning. Add spoonfuls of the blended peppers until your desired spiciness level is reached, and add chili powder and salt to taste. If the consistency becomes too thick, add additional bone broth, beef broth, chicken broth or beer.
STEP 7:
Simmer for an additional 1 to 2 hours, stirring occasionally, or until beef chunks pull apart easily. Cut poblanos into 1″ chunks and add them along with the beans for the last half hour. Serve with cornbread, diced white onion, shredded cheddar, and sour cream.