Burnt Ends Chili
Author: Barry Martin
I first experienced this mix of BBQ delicacy and fan favorite chili at Nancy's BBQ here in Sarasota. First I had to learn to make Burnt Ends. That mission completed successfully, I put together a new recipe for a chili that would complement it.
Ingredients
- (2) 64 oz containers of tomato juice
- (2) cans beef consommé
- (6) tbsp chili powder
- (3) tbsp kosher salt
- (2) tsp smokehouse ground black pepper
- (1) can Hunts Fire Roasted Diced Tomatoes - Garlic
- (1) can Hunts Diced Tomatoes - Spicy Red Pepper
- (3) cans Bush's Medium Chili Beans
- (1) tbsp minced garlic
- (1)15 oz can tomato sauce
- (1) tbsp Sugar in the Raw turbinado sugar
- (2) cubes of Knorr's Beef Bullion
- (2) cubes of Knorr's Chicken Bullion
- Burnt Ends
Instructions
- In a large stock pot combine:
- - (2) 64 oz containers of tomato juice
- - (1) can beef consommé
- - (4) tbsp chili powder
- - (1) tbsp kosher salt
- - (1) tsp smokehouse ground black pepper
- Stir together over medium heat
- Let cook down for 45 min
- Add the following:
- - (1) can Hunts Fire Roasted Diced Tomatoes - Garlic
- - (1) can Hunts Diced Tomatoes - Spicy Red Pepper
- - (3) cans Bush's Medium Chili Beans
- - (1) tbsp minced garlic
- Stir and cook for 45 min over medium heat
- Add the following:
- - (1) can beef consommé
- - (1) 15oz can tomato sauce
- - (2) tbs chili powder
- - (1) tsp kosher salt
- - (1) tsp smokehouse ground black pepper
- - (1) tbsp Sugar in the Raw turbinado sugar
- - (2) cubes of Knorr's Beef Bullion
- - (2) cubes of Knorr's Chicken Bullion
- Add Burnt Ends
- Reduce heat and Simmer for 1 hour
