Burnt End Chili

1 lb. smoked beef brisket burnt ends, diced small

1 lb. ground round

1 med onion chopped

1 28 oz can crushed tomatoes

1 14 oz can ready for chili diced tomatoes, undrained

½ bottle of dark beer

1 or 2 14 oz cans red beans, pintos, or kidney, drained

1 heaping tsp. Ancho ground chili

1 to 2 heaping tsp. smoked paprika

2 TBS. regular chili powder

½ tsp cumin

½ tsp. ground coriander

1 to 2 TBS Worcestershire sauce

1 TBS mustard

Hot sauce to taste

Water if needed


Brown up the ground round until no longer pink, add the chopped onions, and cook several minutes. Add some of the chili powder, I added the Ancho and smoked paprika. Stir until starting to brown up & stick to the skillet. Place in a large stock pot or Crockpot, I did mine in a Crockpot. Add in all the other ingredients except the beans. Turn Crockpot on high, or if doing in a stockpot bring to a boil then turn to med & cook for two hours. Add in the beans and turn Crockpot to low, or simmer the stock pot, for 3 or more hours. I always read that chili has to cook at least three hours to mingle all the flavors. The only disadvantage to doing chili in a Crockpot is it will stay the consistency you start with, if doing in a stock pot on the stove you can cook it down if it’s too thin for your taste.


Notes: I used Del Montes Zesty ready for chili diced tomatoes, any brand will work, Rotel will give you more heat. Any mix of chili powders of your choice will work. This recipe is not very hot, just mild heat. Pepper heads can add as much heat as you want! Leave out the beans if you want a Texas style chili & serve over rice.


Some good toppings: corn chips, Fritos, shredded cheese, sour cream, & chopped onions, sweet or green. Any mix of these.