Barbecue season is up and running! And what better way to start with a burnt end chili? Burnt ends are the best combination of crisp, savory bark and our favorite, fat! There are many ways burnt ends are used and cooked, so we decided on putting the best part of BBQ into a good old bowl of chili, just imagine that kick of the chili combined with the delicious tenderness and juiciness of the burnt ends.
The recipe below will make 10 servings and will take 4 hours for the burnt end and 1½ hours for the chili.
The chili will benefit from more time simmering, so make sure to have an early start to it and let it simmer away.
- FOGO Premium Charcoal
- 1 brisket point
- Kosher Salt
- Black Pepper
- 1-2 tsp Olive oil
- 1 Green Bell Pepper – Finely Diced
- 1 Green Chile from a can
- 2 red Onion – Finely Diced
- Kosher salt
- Black pepper
- 2 Garlic Cloves - finely diced
- 1-3 jalapenos, finely diced (to taste)
- 2 Tbsp Chili Powder
- 2 tsp Mexican oregano
- 2 tbsp cumin
- 1/2 Tsp Chipotle Powder (exclude if you don’t want it spicy)
- 32oz Diced Tomatoes
- 12 oz can Crushed Tomatoes
- 12oz Shiner Bock beer, more for thinning out if needed. Or any German-style bock beer.
- 2 cups beef broth
- 2 cans pinto beans
- Salt to taste
- Cheddar Cheese, shredded for topping
- Sour cream, for topping
- Green onion, for topping
- Corn chips, as a side
Season the brisket point with kosher salt and black pepper and smoke for two hours at 230 degrees with oak and cherry wood. Once it has nice color, foil it and cook until fork tender, usually about 190-203 degrees internal temperature. Let it rest in the foil while you start the chili. After about an hour, slice the brisket into ½” cubes and toss in the drippings. Put these in a pan and put back on the smoker, stirring once, for about 45 minutes to an hour with some oak wood. They should have a nice bark on them and be fall apart tender. You can always move the chili indoors to the stove if you do not have two grills or enough space to cook both.
Put the dutch oven in the 300-degree grill to preheat. Prepare all of the vegetables and measure the spices so everything is ready to go in the pot. Drizzle a little olive oil in the pot then add the green pepper and red onion. Season with a little kosher salt and black pepper and let these cook for a few minutes then add the jalapeno. Stir the vegetables then make a small well in the middle for the dry spices. Add the chili powder, oregano, cumin, and chipotle powder and allow these to bloom for about a minute. Stir everything together, then add the garlic. Allow the garlic to cook for a minute before adding the liquids. Add the diced tomatoes, diced green chile, crushed tomatoes, shiner bock beer, and beef broth. Bring to a simmer, stirring occasionally for at least 1 hour.
Add the brisket burnt ends to the chili along with the beans and stir. Let the chili simmer for another 20 minutes, then remove from the heat. Adding the beans and burnt ends at this point in the cook should keep them from falling apart and heating up just enough while flavoring the chili perfectly. Add salt if needed.
We recommend you to serve in a bowl along with some corn chips. Sprinkle some shredded cheddar cheese on top with some sour cream and green onion.
Last but not least, enjoy this delicious bowl of comfort!