When it’s cold in the South, you don’t just need soup, you need the protein goldmine that is chili. Gather your favorite spices, meats, and beans (no judgment if you opt to omit either ingredient) and brave the winter with a warm bowl of chili and a few piping-hot chili facts.
Looking for a chili recipe to try? See the DBA Barbecue brisket chili recipe below for inspiration.
A brief history
Chili — and a key ingredient, chile peppers — can be traced to Mesoamerica. The peppers were originally cultivated from northwest South America (particularly Peru, Colombia, and Ecuador) all the way up to the modern-day American Southwest. According to New Mexico State University’s Chile Pepper Institute, chiles originated in the Brazilian lowlands and most likely spread north and west with the help of birds. While there are debates and various legends about where chili itself came from, we do know that chili con carne was probably created in Texas around the mid-19th century. It was especially popular in San Antonio, and a chili stand even made its way to the 1893 World’s Fair in Chicago.
Regional variations
Traditionally, chili con carne incorporates red chiles and meat and tends to omit beans. The recipe is hundreds of years old, however, and is extremely open to regional derivations. For example, New Mexico’s chili is heavily influenced by Mexican chile verde, which is made from green chiles, pork, tomatillos, and onions. New Mexican chili uses Hatch chiles, which feature a trademark smokiness. Midwestern chili variations generally include bean varieties such as pinto, cannellini, kidney, and black. Cincinnati chili is known for its incorporation of cinnamon, which creates a distinct flavor. It’s generally served on top of spaghetti, and while the chili itself doesn’t contain beans, kidney beans are a popular topping. Chili can also be whipped up in a flash to help clean out the fridge and vegetable drawer.
Brisket chili from DBA Barbecue
DBA Barbecue owner Matt Coggin came up with his chili recipe on the fly. “I remembered I had a chili competition, threw something together late at night, and somehow won. Haven’t changed it since.”
Here’s how to make the brisket chili from DBA Barbecue at home.
Makes 4 quarts
Ingredients:
- 1.5 tsp cayenne
- 1 Tbsp cumin
- 1.5 tsp granulated garlic
- 1.5 tsp onion powder
- 6 Tbsps chili powder
- 2 tsp smoked paprika
- 2 tsp white pepper
- 2 tsp black pepper
- 1/4 cup red wine vinegar
- 1 Tbsp Cholula hot sauce
- 1Tbsp Tabasco sauce
- 2 cans original Rotel diced tomatoes and green chiles
- 1/4 cup honey
- 4 Tbsp BBQ sauce
- 1 beer (porter preferred)
- 16 oz beef stock
- 2 lbs ground brisket
- 2 lbs trimmed smoked brisket
Directions:
- In a large sauce pot, brown the ground meat. Drain grease.
- Add browned brisket to a large saucepot with all remaining ingredients except the trimmed brisket.
- Bring to a boil and reduce to a low-medium simmer.
- Cover and let cook for 2 hours.
- Skim any grease from the top and add in the trimmed smoked brisket.
