M Street's Mole Style Beef Chili
Chefs Andrew Whitney and Chris DeJesus won this year's Music City Bowl Chili Cookoff with this mole style chili that uses 3 types of chili powder and chocolate.
The Gambling Stick's masters of the smoker add black-eyed peas to their traditional style chili.
Ingredients
SERVINGS: 8 - 10 Serving(s)
- 2 pounds onion, diced
- 2 pounds bell pepper, diced
- 30 ounces tomatoes, diced
- 4 cups beef stock
- 3/4 cup dry rub
- 3 tablespoons ground cumin
- 1 pound smoked beef brisket
- 1 pound smoked pork brisket
- 1/2 pound black-eyed peas, soaked overnight
- salt
Preparation
1. In a pot, cook onions and bell peppers until translucent. Add tomatoes.
2. Simmer until tomatoes begin to break down.
3. Add stock, rub, and cumin and bring to a simmer.
4. Add meat and black-eyed peas and cook until thickened and peas are tender.
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