Brisket Burnt Ends Chili

Warm up to a year-round, flavorful Chili featuring our Smokehouse Brisket Burnt Ends.


  • 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.


  • 2 lbs Grobbel’s Gourmet Burnt Ends
  • 2 dried ancho chilies, stems removed, seeded, and torn
  • 2 dried mild chilies such as New Mexican or Guajillo chili, stems removed, seeded, and torn
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ½ tablespoon dried oregano
  • 1 tablespoon brown sugar
  • 1 quart chicken or beef broth
  • 1 bay leaf
  • 1 lb canned red kidney beans, rinsed
  • 1 16 oz can crushed tomatoes
  • 1/8 cup cider vinegar
  • Oil or butter
  • Salt and black pepper

Garnish (Optional)

  • Scallions, thinly sliced
  • Cheddar, Jack, or Colby cheese, shredded
  • Sour Cream


Brisket Burnt Ends Chili