When it comes to comfort food with bold flavors, nothing beats a hearty bowl of chili. But what if we told you we could take it up a notch? Enter burnt end chili—a smoky, savory twist on the classic dish that’s guaranteed to impress. Packed with tender chunks of caramelized burnt ends, this recipe brings the best of barbecue and chili together in one unforgettable meal.
Burnt End Chili Recipe
Creating burnt end chili is an art that combines bold barbecue flavors with the comfort of a hearty chili. Follow our step-by-step guide to master this crowd-pleasing recipe.
Ingredients
Here’s everything we’ll need to make this smoky and savory chili:
For the Burnt Ends
- 3 lbs brisket, cooked and cubed into bite-sized pieces
- 1 cup barbecue sauce (homemade or store-bought)
- 2 tbsp honey
- 2 tsp smoked paprika
For the Chili Base
- 2 tbsp olive oil
- 1 large onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 lb ground beef
- 2 cups beef broth
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp tomato paste
- 2 tbsp chili powder (adjust to taste)
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional for heat)
- Salt and black pepper to taste
- Shredded cheddar cheese
- Sour cream
- Chopped cilantro
- Tortilla chips
Step-by-Step Instructions
1. Prepare the Burnt Ends
- Preheat your smoker or oven to 250°F.
- Toss the cubed brisket with barbecue sauce, honey, and smoked paprika until evenly coated.
- Spread the brisket pieces on a baking sheet lined with parchment paper or foil.
- Place the tray in the smoker or oven and cook for 45 minutes, turning halfway, until caramelized and slightly crispy.
2. Cook the Chili Base
- Heat a large pot or Dutch oven over medium heat. Add olive oil.
- Sauté the diced onion and chopped bell pepper for 3-4 minutes until softened.
- Stir in the minced garlic and cook for 1 minute, releasing its fragrant aroma.
- Add ground beef and cook, breaking it apart with a spatula, until browned (about 6-8 minutes).
- Drain excess grease if necessary.
3. Add the Liquids and Beans
- Stir in the beef broth, diced tomatoes with their juice, and tomato paste.
- Add kidney beans, black beans, and all seasonings: chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Mix thoroughly.
- Bring the mixture to a boil, then reduce to a simmer. Let it cook for 30 minutes uncovered to deepen the flavor, stirring occasionally.
4. Combine the Burnt Ends with Chili
- Remove the burnt ends from the smoker or oven.
- Gently fold the caramelized burnt ends into the simmering chili. Allow them to cook together for an additional 15-20 minutes.
Tips for the Best Burnt End Chili
- Use high-quality brisket: The smoky flavor of the burnt ends carries the dish.
- Adjust spice levels: Add more cayenne or chili powder for heat, or scale back for a milder taste.
- Customize your toppings: From creamy sour cream to crunchy tortilla chips, toppings take the dish over the top.
Cooking Timeline
| Step | Time Required |
|---|---|
| Prepare burnt ends | 45 minutes |
| Cook chili base | 15 minutes |
| Simmer chili | 30 minutes |
| Combine burnt ends | 15-20 minutes |
Ingredients
Crafting this Burnt End Chili requires carefully selected ingredients for both the smoky burnt ends and the hearty chili base. Let’s break it down to ensure every bite bursts with bold flavor.
For The Burnt Ends
- 2 pounds brisket (trimmed and cut into bite-sized cubes)
- 1 cup barbecue sauce (your favorite variety, preferably smoky or sweet)
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For The Chili Base
- 1 pound ground beef (80/20 lean-to-fat ratio for richness)
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 2 cans (15 ounces each) diced tomatoes (with their juices)
- 1 can (15 ounces) kidney beans (rinsed and drained)
- 1 can (15 ounces) black beans (rinsed and drained)
- 2 cups beef broth
- 3 tablespoons tomato paste
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (adjust to spice preference)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Diced green onions
- Chopped fresh cilantro
- Pickled jalapeños
- Crumbled corn chips
- Lime wedges
Tools And Equipment
To ensure our Burnt End Chili recipe turns out perfectly, it’s essential to have the right tools and equipment on hand. Below, we’ve outlined the must-have items that will help you achieve a seamless cooking experience while bringing out the best in the smoky, savory flavors.
Essential Tools
- Smoker or Grill: A reliable smoker or grill is crucial to preparing the brisket burnt ends. If you don’t have a smoker, a charcoal or gas grill with a smoker box can work as a substitute.
- Sharp Chef’s Knife: For trimming the brisket and dicing vegetables, a sharp knife ensures precision and ease.
- Cutting Board: Use a sturdy cutting board for chopping ingredients and cutting the cooked brisket into bite-sized burnt end pieces.
- Large Heavy-Duty Pot or Dutch Oven: A large pot or Dutch oven is perfect for simmering the chili base and combining it with the burnt ends. Its even heat distribution guarantees a well-cooked chili.
- Tongs: These are necessary for handling the brisket during the smoking and grilling process. Look for heat-resistant tongs with a firm grip.
- Mixing Bowls: Use these to mix ingredients such as spices or to toss the burnt ends in barbecue sauce before caramelizing them.
Optional but Helpful Tools
- Meat Thermometer: Maintaining the correct temperature is key when cooking the brisket. A meat thermometer ensures your brisket reaches the perfect internal temperature of 195-205°F for tender burnt ends.
- Wood Chips or Pellets: To add a deeper smoky flavor to the brisket, opt for hickory, oak, or applewood chips. These are used if you’re smoking the brisket.
- Ladle: Use a ladle for serving chili with accuracy and ease, maintaining portion consistency.
- Can Opener: With canned tomatoes and beans being part of the recipe, a good can opener is essential to save time and effort.
- Grill Tray or Aluminum Foil: For caramelizing the smoked burnt ends on the grill, a tray or heavy-duty foil works well to prevent sticking and excessive cleanup.
At-a-Glance Tool Checklist
| Tool/Equipment | Purpose |
|---|---|
| Smoker or Grill | Smoking and adding a smoky flavor to the brisket. |
| Sharp Chef’s Knife | Trimming and slicing meat and vegetables. |
| Cutting Board | Surface for preparing ingredients. |
| Heavy-Duty Pot/Dutch Oven | Simmering and cooking the chili base evenly. |
| Tongs | Handling brisket while grilling or smoking. |
| Mixing Bowls | Prepping and mixing burnt ends seasoning and chili spices. |
| Ladle | Serving chili portions neatly. |
| Meat Thermometer | Ensuring brisket is cooked to tender perfection (195–205°F). |
| Wood Chips | Infusing brisket with flavorful smoke. |
| Can Opener | Opening beans and canned tomatoes with ease. |
| Grill Tray/Foil | Preventing burnt ends from sticking during caramelization. |
Directions
Creating the ultimate burnt end chili involves preparing each layer of flavor step-by-step. Let’s dive into the process to bring this rich and smoky dish to life.
Prep The Burnt Ends
- Trim the brisket: Cut 2 pounds of brisket into 1-inch cubes. Ensure any excess fat is trimmed while leaving some for flavor.
- Season generously: Combine the following ingredients in a large mixing bowl:
- 2 tablespoons smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Toss brisket cubes thoroughly until evenly coated.
Cook The Burnt Ends
- Set up the smoker: Preheat your smoker or grill to 250°F. Add wood chips for that smoky richness—hickory or oak works great.
- Smoke the brisket: Place the seasoned cubes on a grill tray or aluminum foil-lined smoker. Smoke for 2–3 hours until tender, flipping occasionally.
- Caramelize the burnt ends: Once smoked, transfer the brisket cubes to an aluminum pan. Toss them with 1 cup barbecue sauce and an additional sprinkle of brown sugar (about 2 tablespoons). Cover tightly with foil.
- Bake them to perfection: Place in a preheated oven at 275°F for 1 hour, removing the foil during the last 15 minutes to let the sauce thicken.
Prepare The Chili Base
- Heat up the pot: In a large Dutch oven, heat 2 tablespoons olive oil over medium heat.
- Sauté the aromatics: Add 1 diced onion, 4 minced garlic cloves, and 1 diced bell pepper (any color). Cook until softened, about 5 minutes.
- Cook the ground beef: Add 1 pound ground beef and cook until browned evenly, breaking it up with a wooden spoon.
- Build flavors with spices: Stir in:
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
Cook for 1–2 minutes until spices are fragrant.
5. Add the base ingredients: Pour in:
- 1 can diced tomatoes (14 ounces)
- 1 can tomato sauce (8 ounces)
- 2 cups beef broth
- 1 can black beans (15 ounces), drained and rinsed
Bring to a simmer, stirring occasionally.
Combine Burnt Ends With Chili Base
- Incorporate the burnt ends: Once your chili base has simmered for about 10 minutes, carefully add the caramelized burnt ends. Gently stir them in, ensuring they are submerged in the chili mixture.
Simmer And Serve
- Let the flavors meld: Reduce the heat to low. Cover and simmer the chili for 20-30 minutes, stirring occasionally to prevent sticking. This allows the flavors to deepen and the burnt ends to absorb the chili spices.
- Taste test: Adjust seasonings if needed—add salt, pepper, or a pinch of sugar to balance acidity.
- Serve up piping hot: Ladle the burnt end chili into bowls. Garnish with your favorite toppings:
- Shredded cheddar cheese
- A dollop of sour cream
- Sliced green onions
- Fresh cilantro
- Crushed tortilla chips
Cooking Reference Table
| Step | Time Required | Temperature | Tools Needed |
|---|---|---|---|
| Prep burnt ends | 10–15 minutes | N/A | Sharp knife, cutting board |
| Cook burnt ends | 3–4 hours | 250°F smoker, 275°F oven | Smoker, foil, grill tray |
| Prepare chili base | 20 minutes | Medium heat (stovetop) | Dutch oven, wooden spoon |
| Combine and simmer | 30–40 minutes | Low heat | Ladle, serving bowls |
Make-Ahead Instructions
Preparing our burnt end chili in advance can save time while ensuring the flavors meld beautifully into a rich, comforting bowl of goodness. Below, we’ve detailed how to break the recipe into manageable steps and store each component for future use.
1. Preparing the Burnt Ends Ahead of Time
The burnt ends can be fully prepared and stored up to 3 days ahead of assembling the chili:
- Smoke and caramelize the brisket as outlined in the recipe. Ensure the burnt ends are completely cool before storage to maintain their texture.
- Transfer the burnt ends into an airtight container and refrigerate. For added convenience, divide the burnt ends into portions suitable for the planned number of servings.
- If freezing, place the burnt ends in a freezer-safe container or bag. Properly sealed burnt ends can last up to 3 months in the freezer.
When ready to use, thaw the burnt ends in the refrigerator overnight if frozen. Reheat them in a 350°F oven for about 10-12 minutes or warm them directly in the chili to reintroduce moisture and smoky flavor.
2. Preparing the Chili Base in Advance
The chili base can also be made ahead:
- Cook the chili base (through Step 4 of the recipe, excluding the addition of burnt ends) up to 2 days in advance. Allow it to cool completely before transferring it into an airtight container.
- Store in the refrigerator or freeze in portioned batches in a freezer-safe container or bag. Chili freezes exceptionally well and can be stored in the freezer for up to 3 months.
- Defrost frozen chili in the refrigerator overnight before reheating. Warm the chili over medium heat on the stovetop, stirring occasionally, until heated through.
3. Combining Burnt Ends and Chili Base
For a seamless make-ahead meal:
- Once the burnt ends and chili base are ready, combine them in a large pot or Dutch oven over medium-low heat.
- Simmer gently for 10-15 minutes, allowing the burnt ends to reheat and their flavors to meld into the chili. Stir occasionally to ensure an even temperature throughout.
At-A-Glance Storage Guidelines
| Component | Refrigeration Time | Freezer Time | Reheating Instructions |
|---|---|---|---|
| Burnt Ends | Up to 3 days | Up to 3 months | Thaw overnight in the fridge and reheat in a 350°F oven for 10-12 minutes, or add to chili directly. |
| Chili Base | Up to 2 days | Up to 3 months | Warm on the stovetop over medium heat until heated through, stirring occasionally. |
| Full Chili Dish | Up to 2 days | Best freshly made | Reheat gently in a pot over medium-low heat, or microwave in 1-minute intervals. |
4. Pro Tips for Make-Ahead Success
- Label and Date Storage Containers: Clearly mark containers with the contents and date stored to keep track of their freshness.
- Focus on Flavors: Chili tastes even better the next day as the spices and ingredients have more time to develop.
- Portion Wisely: Divide large batches of chili into smaller portions for quicker defrosting and reheating.
- Use Quality Storage Materials: Invest in airtight containers and freezer-safe bags to retain maximum freshness and minimize freezer burn.
Make-ahead preparation not only saves valuable time but also elevates the overall flavor of the dish as it allows the smoky, savory, and spicy notes to deepen and meld perfectly together.
Tips For Success
Achieving the perfect burnt end chili requires attention to detail and some culinary finesse. Here are our top tips to ensure your chili is packed with bold flavors and rich textures:
1. Use High-Quality Ingredients
Invest in premium brisket and barbecue sauce, as they are the stars of this recipe. Look for marbled brisket for tender, juicy burnt ends and a barbecue sauce that complements the smoky notes in the dish. For the chili base, fresh garlic, onions, and bell peppers bring vibrant flavors that enhance the overall taste.
2. Don’t Skip the Smoking Process
The smoking stage for the burnt ends is crucial for developing the deep, smoky flavor that defines this dish. Use hardwood varieties such as hickory or oak for a smoky, robust profile, or fruit woods like apple or cherry for a slightly sweeter taste. Keep the temperature steady around 225°F and maintain clean smoke throughout the process.
3. Let the Burnt Ends Caramelize
After smoking, toss the brisket cubes in a mixture of barbecue sauce and brown sugar for that coveted sticky, caramelized crust. Roasting the cubes on a grill tray or foil-lined baking sheet at 275°F for 30 minutes to 1 hour works wonders. This step enhances both the flavor and texture.
4. Develop Layers of Flavor in the Chili Base
When creating the base, sauté the onions, garlic, and bell peppers until soft and golden before adding the spices. Toasting the spice blend for 1-2 minutes releases the oils, creating a complex and aromatic flavor.
5. Balance Your Spice Levels
Chili recipes benefit from personal customization. Start slow and adjust the spice with cayenne pepper or hot sauce based on your preference. For a milder version, reduce the heat and focus on smoky flavors from smoked paprika and brisket.
6. Simmer for Depth
Allowing the chili to simmer for at least 1 hour ensures all the flavors meld beautifully. Stir occasionally to prevent sticking and maintain a low, steady heat to avoid overcooking the brisket or beans.
Pro Tools, Tips, and Essentials Table
| Step | Essential Tool | Pro Tip |
|---|---|---|
| Smoking the brisket | Smoker or grill | Maintain steady heat and use wood chips for smoky flavor. |
| Cubing the brisket | Sharp chef’s knife | Cut uniformly for even cooking and presentation. |
| Caramelizing burnt ends | Aluminum foil or grill tray | Toss brisket cubes well in sauce; evenly spread them for optimal caramelization. |
| Sautéing aromatics | Heavy-duty pot or Dutch oven | Use medium heat for even, golden caramelization. |
| Serving and garnishing | Ladle and serving bowls | Offer a variety of toppings for a customizable dining experience. |
7. Customize Toppings for a Crowd
Serve the chili with a variety of toppings to please everyone’s palate. Popular options include shredded cheddar cheese, sour cream, diced green onions, pickled jalapeños, and crushed tortilla chips. This transforms the chili into a fun, crowd-pleasing meal.
8. Plan and Prepare Ahead
To save time, split the recipe into stages. Prepare the burnt ends or chili base 1-3 days in advance and store them separately. Before serving, combine and reheat gently over low heat for the best flavor.
By keeping these tips and techniques in mind, we can create a truly memorable burnt end chili that stands out for its smoky, savory, and irresistible goodness.
Conclusion
Burnt end chili is more than just a meal—it’s a fusion of bold barbecue flavors and comforting chili goodness. With its smoky, caramelized burnt ends and rich, hearty base, this recipe is sure to impress every time. It’s perfect for gatherings, cozy nights, or whenever you’re craving something truly special.
By following our tips and using the right tools, you’ll create a dish that’s as enjoyable to prepare as it is to eat. Whether you’re customizing spice levels, experimenting with toppings, or making it ahead, this recipe offers endless opportunities to make it your own. Let’s bring the ultimate burnt end chili to life!
Frequently Asked Questions
What is burnt end chili?
Burnt end chili is a delicious upgrade to traditional chili, featuring tender, caramelized burnt ends mixed into a smoky and savory chili base. It combines the bold flavors of barbecue and the comforting elements of classic chili for a truly elevated dish.
What are burnt ends?
Burnt ends are flavorful, caramelized pieces of brisket that are smoked, seasoned, and often coated with barbecue sauce. They have a tender, smoky, and slightly crispy texture, making them a perfect addition to chili.
What ingredients are needed for burnt end chili?
Key ingredients include trimmed brisket, barbecue sauce, ground beef, beans, canned tomatoes, spices, onions, garlic, bell peppers, beef broth, and seasonings. Optional toppings like shredded cheese, sour cream, and green onions can enhance the flavor.
Can I make the burnt ends and chili base ahead of time?
Yes, the burnt ends can be made up to three days in advance, while the chili base can be prepared up to two days ahead. Store them in airtight containers in the refrigerator or freezer and reheat when ready to serve.
What tools do I need to make burnt end chili?
Essential tools include a smoker or grill, sharp knife, cutting board, Dutch oven, tongs, and mixing bowls. Optional tools like a meat thermometer, ladle, and wood chips can help enhance the cooking process.
How do I ensure my burnt ends are flavorful?
For the best flavor, use high-quality, marbled brisket and season it generously with a mix of spices. Smoking the brisket and caramelizing it with barbecue sauce and brown sugar will enhance the smoky and savory notes.
How long does it take to make burnt end chili?
The process includes smoking and caramelizing the brisket for several hours and simmering the chili base for about 1-2 hours. The total time depends on your smoker settings and cooking pace but generally takes 5-6 hours.
Can I customize the spice level in burnt end chili?
Yes, you can adjust the spice level by modifying the amount of chili powder, smoked paprika, and other seasonings. Add more or less spice depending on your preference.
What toppings go well with burnt end chili?
Popular toppings include shredded cheddar cheese, sour cream, diced green onions, jalapeños, and crushed tortilla chips. You can also add a dollop of guacamole or drizzle of hot sauce for extra flavor.
Why is simmering the chili important?
Simmering the chili allows the flavors to meld together, creating a deeper, richer taste. It also ensures the ingredients are tender and fully cooked for a satisfying result.
What are pro tips for making perfect burnt end chili?
Use high-quality ingredients, allow the chili to simmer for enhanced flavor, and plan your preparation ahead of time. Focus on achieving smoky, caramelized burnt ends and customize toppings to elevate the dish.
Can beginners make burnt end chili?
Absolutely! While it involves multiple steps, the detailed guide and accessible tools make it beginner-friendly. Following the instructions and tips will help create a flavorful and crowd-pleasing dish.