Burnt ends chili is a hearty, smoky twist on traditional chili that uses succulent burnt ends—those flavorful, caramelized cubes of smoked brisket. The rich, tender burnt ends add deep barbecue flavor and a satisfying texture, making this chili a perfect comfort food for cold days or game day gatherings.
Ingredients
- 1 pound burnt ends (smoked brisket cubes), chopped
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced (optional, for heat)
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 (14-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup beef broth (preferably low sodium)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar
- Salt and freshly ground black pepper, to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, fresh cilantro
Instructions
- Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, bell pepper, and jalapeño (if using). Sauté for about 5 minutes until softened and fragrant.
- Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
- Stir in the chili powder, smoked paprika, cumin, oregano, and cayenne pepper. Toast the spices for 1-2 minutes to bring out their flavors, stirring frequently.
- Add the chopped burnt ends to the pot and stir well to coat them with the spices and vegetables. Cook for 3-4 minutes, allowing some of the caramelized bits to mix in.
- Pour in the diced tomatoes (with their juices), tomato paste, and beef broth. Stir in Worcestershire sauce and brown sugar. Bring the mixture to a simmer over medium-high heat.
- Once simmering, reduce the heat to low and cover the pot partially with a lid. Let the chili cook gently for 45 minutes to 1 hour, stirring occasionally to prevent sticking.
- About 15 minutes before the chili is done, stir in the drained kidney and black beans. Continue cooking uncovered to allow the chili to thicken slightly.
- Season with salt and freshly ground black pepper to taste. Adjust any spices if needed, adding more chili powder or cayenne for extra heat.
- Remove from heat and let the chili rest for 10 minutes to let flavors meld before serving.
Tips
- Burnt ends substitution: If you don’t have burnt ends, use well-smoked or braised brisket chunks or even smoked pork shoulder. The key is to have tender, flavorful meat with some caramelized edges.
- Beans choice: Kidney and black beans work well, but you can swap in pinto beans or omit beans entirely for a more meat-forward chili.
- Adjusting heat: Control the spiciness by removing seeds from jalapeños or skipping cayenne pepper. Add hot sauce at the table if desired.
- Storage: Chili thickens as it cools; thin with a splash of beef broth or water when reheating to your preferred consistency.
Serving Suggestions
Serve burnt ends chili piping hot in bowls topped with shredded cheddar cheese, a dollop of sour cream, chopped green onions, and fresh cilantro for brightness. Cornbread or crusty bread on the side makes a perfect accompaniment to soak up the rich sauce. For a casual meal, offer tortilla chips or Fritos for scooping. This chili also works well over steamed rice or even baked potatoes for a hearty twist.
Variations
For a smoky twist with a Southwestern flair, add a chipotle pepper in adobo sauce during step 5. If you prefer a thicker chili, add a tablespoon of masa harina or cornmeal during the last 10 minutes of cooking to thicken and add subtle corn flavor. For a vegetarian version inspired by burnt ends chili, use smoked andouille-style plant-based sausage or smoked mushrooms to replicate the smoky depth. Alternatively, add diced smoked brisket burnt ends to a slow cooker chili recipe for ease and deeper flavor infusion.
Storage and Reheating
Store leftover burnt ends chili in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of beef broth or water if the chili has thickened too much. For longer storage, freeze the chili in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Avoid reheating more than once for food safety and best quality.
Frequently Asked Questions
What exactly are burnt ends?
Burnt ends are the flavorful, charred pieces cut from the point end of a smoked beef brisket. They have a caramelized crust and tender interior, prized for their smoky, rich taste. Using them in chili adds a unique texture and deep barbecue flavor.
Can I make this chili without smoked meat?
Yes, but the signature smoky flavor will be missing. You can substitute with well-seasoned ground beef or stew meat, adding smoked paprika and liquid smoke to mimic the barbecue notes. However, the burnt ends’ caramelized texture is hard to replicate exactly.
How spicy is this chili?
This recipe offers moderate heat that can be adjusted by omitting the jalapeño and cayenne pepper or increasing them for more kick. You can always add hot sauce at the table for individual preference.
Can I prepare this chili in a slow cooker?
Yes, brown the vegetables and spices on the stovetop first, then transfer everything, including the burnt ends and liquids, to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add beans during the last 30 minutes to prevent overcooking.
Should I drain the beans?
Yes, draining and rinsing canned beans helps reduce excess sodium and prevents the chili from becoming too thick or starchy. It also improves texture and flavor balance.
Is burnt ends chili better the next day?
Like most chili recipes, burnt ends chili benefits from resting overnight. The flavors meld and intensify, making it even more delicious the next day.
This burnt ends chili recipe combines the best of barbecue and classic chili, creating a smoky, tender, and satisfying dish perfect for any occasion.
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