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Burnt End Chili
1lb Burnt Ends
1 Green Pepper – Finely Diced
½ Yellow Onion – Finely Diced
1 can Bush’s Black Beans – Drained
1 can Bush’s Dark Red Kidney Beans – Drained
2 cans Diced Tomatoes – Drain one of them
1 can Crushed Tomatoes
2 Garlic Cloves – Crushed
1 Tbsp Chili Powder
1 Tbsp BBQ Rub
1 Tbsp Cumin
2 Tsp Epazote
¾ Tsp Cayenne Powder
½ Tsp Chipotle Powder
3oz Beer
Mix all ingredients in a large container. Place in refrigerator overnight, or at least for several hours to let the flavors blend together. When ready to cook, pour Burnt End Chili into Crockpot or stove-top pot, cook on Low setting for approximately five hours. Makes about 6 servings.
Enjoy!
Dave Elliott
porkymcbeef.com
