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Bub city chili

Smokie’s Double Beef Chili

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As the weather starts to get chilly, that means it’s time to make some chili! Executive Chef / Partner Christian Eckmann from Bub City is sharing his recipe for Smokie’s Double Beef Chili, a meaty and smoky version of this classic cold weather dish.

 

Bub City cHili

Chef Christian is sharing a couple of tips to perfecting chili at home:

  1.  I like to use 80/20 blend of ground beef, I like using the rendered fat from the ground beef to sauté my onions, garlic and jalapeño, it adds another layer of flavor. You can use a lean blend of beef, bison, or turkey but you may need to supplement and add a little bit of seed oil to the pan to sauté the onions, garlic and jalapeño.
  2. When simmering the chili, if it appears to be getting dry add water in 1/2 cups increments to moisten. If your chili seems too loose, add in a tablespoon or two of polenta, this will help thicken.
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Smokie’s Double Beef Chili

This chili recipe will warm you up

Serving Size: 6 people

Ingredients:

1.5  lb  ground beef, (80/20 blend)
1 tablespoon jalapeño, small dice, no seeds
2 large cloves fresh garlic, smashed and chopped
3 cups crushed tomatoes in juice, fresh or canned
3  cups kidney beans, fresh or canned
1 tablespoon chipotle in adobo
¾ cup smoked brisket, chopped into ½ inch pieces
½ tablespoon kosher salt

INGREDIENTS FOR CHILI SPICE MIX:
1  teaspoon cumin powder
1 teaspoon coriander powder
1 ½  teaspoon dark chili powder
½  teaspoon cayenne powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon  sugar
2 teaspoon black pepper
1 teaspoon kosher salt

Method:

1. Make chili spice mix by combining all ingredients and reserve.
2. Heat a thick wide bottom sauce pot over medium high heat.
3. Break up the ground beef into thick patties and sear off in the sauce pot.
4. Sear the ground beef in batches so the patties are golden brown on each side.
5. Remove the ground beef and place into a bowl to reserve.
6. Save the grease in the bottom of the sauce pot.
7. Turn the heat down to medium and sauté the onions, garlic and jalapeño in the beef fat.
8. Sauté until edges of onions begin to caramelize and turn golden brown.
9. Return the seared ground beef to the pan and break up with spoon or spatula.
10. Add in the chili spice mix and stir to combine.
11. Add in the kidney beans, crushed tomatoes and chipotle chili in adobo.
12. Bring to a simmer and slowly cook for 30 minutes.
13. Add in the smoked chopped brisket to warm thru.
14. Cook for 10 more minutes.
15. Taste and adjust seasoning if necessary.
16. Serve with sour cream, green onions, fresh jalapeño, cheddar cheese.

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