Ole Red's Smokehouse Chili
This simple chili from downtown's own Ole Red and Chef Garett Pitler brings the flavors of the smokehouse right to your kitchen.
Chef Dearien of Pastaria Nashville scooped this delicious chili at this year's Music City Bowl Chili Cookoff.
Ingredients
SERVINGS: 8 - 10 Serving(s)
- 1 tablespoons chicken fat
- 3 pounds ground beef
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 dried ancho chiles, toasted and ground
- 2 dried guajillo chiles, toasted and ground
- 2 dried arbol chiles, toasted and ground
- 1/4 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 teaspoon apple cider vinegar
- 1 12 ounce can whole peeled tomatoes, pureed
- 4 cups chicken stock
- salt
- pepper
Preparation
1. Heat chicken fat in a Dutch oven over medium-high heat. Add ground beef and cook until brown. Remove beef and drain all but 2 tablespoons fat.
2. Add onion and garlic and cook 4 minutes. Season with salt. Add chilis and spices.
3. Add vinegar and tomatoes and reduce until thick.
4. Add beef and stir. Add stock and bring to a simmer. Adjust seasoning and simmer ½ - 1 ½ hours until desired consistency.
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