Everyone I know has a distinct and favorite chili recipe (and is certain theirs is the best). Well, this new barbecue brisket chili from Philip Thompson might give your usual recipe a run for its money. Meat lovers and cold-weather cravings don’t stand a chance.
Thompson gives the classic dish a smoky flair which should come as no surprise; he’s been making his mark on the culinary world for years through innovative and perfectly spiced dishes at Q39, one of Kansas City’s favorite barbecue spots.
Step aside, Mom, I have a new go-to chili recipe!
(Just kidding—yours is still my number one.)
Ingredients:
1 tbsp. vegetable oil
2 white onions, diced ¼”
1 red bell pepper, diced ¼”
1 jalapeño pepper, diced ¼”
1 tbsp garlic, chopped
2 ½ lbs. smoked beef brisket, cubed into ½” pieces
2 tbsp. chili powder
¼ cup Q39 Baked Bean Seasoning (garlic powder, onion powder, paprika, chili, salt, cumin)
1 quart chopped tomatoes (canned)
1 quart pinto beans
1 tbsp. chipotle pepper paste
1 quart beef stock
2 tbsp. Q39 Steak Seasoning
Recipe:
Makes about one gallon—enough for 10 to 12 people
Place a large stockpot onto the burner on a medium heat. Add the vegetable oil.
Sauté the onions for 3-4 minutes until translucent.
Add the garlic, jalapeño, and red pepper. Sauté for a further 2-3 minutes.
Add the chili powder and baked-bean seasoning. Cook for about a minute over low heat to bring out the flavor.
Add the chipotle paste, chopped tomatoes, pinto beans, and beef stock. Bring to a boil and simmer over a low heat for 15-20 minutes.
Add the chopped beef brisket and the steak seasoning. Simmer for a further 10 minutes before serving.
Check the seasoning again in case you need to add a little more.