Chris has been making an excellent pot of beef chili for several years now, and he’s been honing his technique for maximum flavor. He loves to use fresh ground beef brisket, but also enjoys doing chili with cubed brisket when he has time to cook the beef a few hours until it’s tender. This recipe works with ground beef and only takes a couple hours. The flavor of this chili recipe depends on its simplicity and in the seasoning and browning of the meat using Cow Lick. It can be done quite nicely on the stove top, but Chris prefers to cook it on his Big Green Egg® . . . it gives the chili a nice hint of smoke.
While a good Texas chili with no beans or tomatoes may win a chili contest, this recipe is not really a purist approach to chili, but rather something you can sit down and eat a bowl of. Beans add body (and are really good for you) and tomatoes add a sweetness and tang that cannot be matched.”
Ingredients
Print Recipe- 1 1/2 lbs ground beef
- 3 Tbsp Dizzy Pig Cow Lick Spicy Beef Rub
- Oil for browning
- 3 dried Pasilla chilies
- 2 cloves garlic (or more), chopped
- 1 large sweet onion (or more), coarsely chopped
- 1 quart beef broth
- 1 Tbsp whole cumin seeds, toasted
- 1 Tbsp ground New Mexico Chili or other pure ground chilies to your heat preference (not a blended “chili powder”)
- 2 cans beans (mix and match kidney, black, pinto, red, white)
- 2 cans diced tomatoes
- Couple squares of dark chocolate
- Masa flour to thicken (if needed)