Brians Chili Recipes

BROOKS BEANS® EASIEST EVER CHILI

Steps:

• Brown ground beef with green peppers and onion in large sauce pot.
• Add remaining ingredients and simmer uncovered 25 minutes. Serve, if desired, with shredded cheddar cheese and sour cream.

BRIAN'S BOURBON CHILI

Steps:

• In a large pot over medium heat, add beef, 1/4 cup bourbon, half the garlic, oregano, and sage. Cook, breaking up beef with a wooden spoon, until meat is browned, 6 to 7 minutes. Using a slotted spoon, transfer beef mixture to a medium bowl and set aside; discard remaining juices.
• In the same pot over high heat, heat olive oil. Add onion, bell peppers, jalapeño, orange juice, butter, and remaining garlic, and cook, stirring occasionally, until vegetables begin to soften, about 10 minutes. Add chili powder, chipotle, cayenne, and salt and cook, stirring frequently, for 1 minute. Add remaining bourbon, reduce heat to medium, and cook until liquid is reduced by half, about 8 minutes.
• Add tomatoes and bring mixture to a boil over medium-high heat. Add beans and reserved beef. (If mixture is dry, add up to 1 cup water.) Reduce heat to medium-low and simmer, partially covered, for 1 hour. Before serving, stir together sour cream and mint in a small bowl. Divide chili among bowls and garnish each with about 1 tablespoon Cheddar and 2 teaspoons mint sour cream. Serve with tortilla chips.

GROUND BEEF CHILI WITH BEANS

Steps:

• Pour tomatoes into a large stockpot over medium heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
• Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
• Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
• Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
• Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

GUINNESS AND FILET MIGNON CHILI

Steps:

• Heat up ½ cup of the butter in a large sauce pot over medium high heat until very hot.
• Add diced filet and cook until seared and browned around the edges.
• Add ground beef and cook until all of the beef is browned thoroughly.
• Remove the meat and set aside, draining off ¾ of the fat (leave the rest of the fat in the pot).
• Add the diced onions and chile pepper to the pot and cook until soft, about 3 minutes.
• Add the meat back to the pot.
• Add the Guinness and let boil for 1 minute.
• Add the flour and stir constantly for 1 minute.
• Add the crushed tomatoes, tomato paste and the beef stock and stir thoroughly.
• Reduce the heat to a low simmer and add both of the beans, the chili powder, cumin, salt, white pepper and brown sugar.
• Let the chili simmer for 30 minutes, uncovered, stirring occasionally.
• Finish by stirring in ½ cup more of the butter and the shredded cheddar cheese.
• Garnish or serve with any of the following: sour cream, diced red onions and pepper, shredded cheddar cheese, diced tomatoes, fresh chopped cilantro.

BRIAN'S CHILI

Steps:

• The night before cube the steak in 1/2 inch cubes place in a bag with chile powder and shake and put in the refridgerator overnight. Use cans of whole tomatoes and puree them. Add in 2 tomato cans of water and a cup or so of wine. Add a good amount of chile powder and pepper and bring to a simmer (will simmer for 1-2 hrs). If your just using garlic powder add it now. Brown the meat in oil and fresh garlic, sprinkle with chile powder and a little pepper for flavor (you dont need to cook it through but get the outside browned). (don't put in the sauce yet) and pour the juices in as well for all but the chorizo/sausage (discard the liquid from that). After 1-2 hours add the bowl of meat to the simmering tomato sauce. If there's not enough liquid add 50/50 portion of tomato sauce/water to cover.Let simmer 2-3 hours stirring occasionally. While simmering course chop the onions and peppers and mince the hot peppers. After 2-3 hours add the vegetables and drained beans to the chile (see note below), if you need additional liquid add 50/50 portions of tomato sauce/wine to cover. After about two hours skim off any oil, taste and season (more chile powder, garlic powder, oregano and salt). After another hour add about 1/4 cup of Franks hot sauce. Stir retaste and reseason. If your making it the day before take the pot of the heat and set it in a cool place. After another hour skim off any oil retaste, reseason. If its a bit thin mix flour(1/4 cup) and enough cold water to make paste, add a scoop of the chili to the paste,