Brisket Burnt Ends Chili

Directions

• Heat a large, heavy-bottomed Dutch oven or stockpot over medium heat. Add the dried chilies to the pan, stirring continuously, until a roasted chili aroma develops, 2–3 minutes. Do not overheat or smoke and burn the chilis. When the chilies are aromatic, remove them from the pot and place them in a bowl. Set aside.

• Add 1 tablespoon of oil or butter to the pot, followed by the onions. Cook until the onions are soft and somewhat translucent, about 5 minutes.

• Add the garlic, cumin, coriander, brown sugar, and dried oregano to the cooked onions. Cook for 1–2 minutes, until the garlic and spices are aromatic, stirring constantly.

• Add the tomato paste to the onion mixture. Cook for 2 minutes, stirring and scraping down the bottom.

• Add the chilies to the onion mixture along with 2 cups of stock. Simmer for 10 minutes. This should reduce slightly.

• Puree the mixture either with an immersion blender or by pouring it into a blender. Blend until it is a smooth paste. Return the paste to the pot over heat.

• Add the Grobbel’s Gourmet Burnt Ends, cider vinegar, bay leaf, remaining stock, and the can of crushed tomatoes to the paste. Stir to incorporate everything. Cook for 1 hour.

• Add the beans and cook for 10 more minutes.

• Season the chili with salt and pepper. Taste and adjust salt and spices as needed.

• Serve immediately, or cool and refrigerate until ready to serve. Top bowls with desired garnishes.