Red Zone

Tennessee BBQ? Perish the thought and cook up some Burnt Ends Chili for your tailgate

Dave Elliott of Olathe won the overall first-place trophy at the Second Annual World Food Championships in Las Vegas last November with his recipe for Burnt End Chili.
Dave Elliott of Olathe won the overall first-place trophy at the Second Annual World Food Championships in Las Vegas last November with his recipe for Burnt End Chili. The Kansas City Star

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.

Beer pairing

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.”

Craving more?

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

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

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