Nick Parsons
3-4
Ladle the chili into bowls, top with a dollop of sour cream, and serve with a wedge of lime for a refreshing burst of flavor.
This robust chili is perfect for game day, family gatherings, or any chilly evening, delivering comfort and satisfaction in every bite!
Ground Beef: 2 lbs of brisket or 80/20 blend (fresh, coarse-ground preferred)
Chili Seasoning: 1 packet (e.g., Old Hammet, Hardcore Carnivore)
Diced Tomatoes: 1-2 cans of petite diced tomatoes (or fresh dice
Dried Chiles: 2 ounces of whole guajillo or pasilla chiles (6 to 8 chiles)
Ground Cumin Seed: 1 1/2 teaspoons
Fire Wrangler Seasoning: 1 tablespoon (Baron’s Reserve or Trailblazer)
Sour Cream: For serving
Lime Wedges: For garnish
Toast the Chiles: Trim the tops off the guajillo chiles, shake out most of the seeds, and toast them on a grill or hot pan over medium-low heat for 2 to 3 minutes per side until fragrant. Avoid burning.
Soak Chiles: Place the toasted chiles in a bowl, cover with very hot water, and soak for 45 minutes, stirring occasionally.
Blend the Paste: Drain and seed the chiles, then place them in a blender with cumin, Fire Wrangler seasoning, and 1/4 cup water. Blend until smooth, adding more water as necessary to achieve a thick gravy-like consistency. Set aside.
Cook the Beef: In a Dutch oven or heavy-bottomed pot, brown the ground beef until it's about 80% cooked. Add the diced tomatoes—1 can for thicker chili, or 2 cans for a thinner consistency—along with the chili seasoning, stirring to combine. Bring to a medium heat for a slow simmer.
Combine Everything: Pour in the chili paste and mix thoroughly. Let the chili simmer for at least 4 minutes, stirring occasionally.
