So you think you know barbecue, huh, Tennessee? Get real!
When it comes to throwing down dishes of world-class slow cookin’, no place holds a candle to the stuff Kansas Citians prepare.
Heck, we can even rock it like that with burnt ends turned into chili. In fact, below is an award-winning recipe from Chiefs fan Dave Elliott of Olathe that you can prepare ahead of time and bring to this Sunday’s tailgate or watch party.
Our inaugural game-day chow page wouldn’t be complete without a thoughtful beer pairing, and what better kickoff could there be than a selection from Kansas City’s hometown brewery, Boulevard?
We’ve chosen Bob’s ’47 Oktoberfest, described by Boulevard as “a medium-bodied, dark amber brew with a malty flavor and well-balanced hop character.”
Digging this week’s recipe selection? You’ll love The Star’s Food section. Fill up on the latest edible inspirations at Kansas City’s No. 1 recipe source. | KansasCity.com/living/food-drink
Digital Access For Only $0.99
For the most comprehensive local coverage, subscribe today.
Elliott’s Burnt Ends Chili
Makes 6 to 8 servings
1 pound prepared beef brisket burnt ends
1 green bell pepper, finely diced
1 small yellow onion, finely minced
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can dark red kidney beans, drained and rinsed
2 (14.5-ounce) cans diced tomatoes, with liquid drained off one
1 (14.5-ounce) can crushed tomatoes
1/3 cup pilsner beer
2 garlic cloves, crushed
1 tablespoon chili powder
1 tablespoon barbecue rub
1 tablespoon cumin
3/4 teaspoon cayenne powder
1/2 teaspoon chipotle powder
2 teaspoons epazote (optional, for digestion)
Into the removable crock of a slow-cooker (or large food-safe plastic container), mix burnt ends, bell pepper, onion, beans, tomatoes, beer, garlic, chili powder, barbecue rub, cumin, cayenne, chipotle powder and optional epazote together until well-combined.
Place lid on crock (or plastic container) and place in refrigerator for at least 4 hours or overnight, to allow flavors to meld.
Place crock into slow-cooker (or transfer contents from plastic container into a soup pot), cover with lid and simmer on low in slow-cooker (or on stovetop) for at least 5 hours.
Note: Elliott uses Bush brand beans and Boulevard beer.
Per serving, based on 6 servings: 321 calories (24 percent from fat), 9 grams total fat (3 grams saturated), 52 milligrams cholesterol, 33 grams carbohydrates, 27 grams protein, 686 milligrams sodium, 12 grams dietary fiber