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Burn Notice Chili

Recipe #301668 | 4½ hours | 1 hour prep | SERVES 6 -8 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Troy Johnson

This chili is a new recipe that I put together for a chili cook-off where I work. I researched the winning recipes from the last 15 years of the annual chili cook-off held in Terlingua, TX. I then simply took what I liked, and left out what I didn't as far as ingredients. Then put that together with some of the basic ingredients that I had been using for years. The grilling technique is my own addition, and lends a beautiful smokey flavor to the chili. I love the show "Burn Notice" on USA, and I thought it would make a great name for my chili. Enjoy...it has some wonderful heat...just right.

Posted on: May 1, 2008

Print Recipe

Ingredients

  • 2 lbs tri-tip steak
  • 2 lbs ground beef, course chili grind
  • 1/2 lb pepper bacon, cut into 1/4-inch squares
  • 2 medium onion, minced in food processor
  • 2 (8 ounce) cans diced green chilies
  • 2 diced poblano peppers
  • 3 tomato, diced in food processor
  • 6 garlic clove, minced
  • 1 (14 ounce) can chicken broth
  • 1 (12 ounce) can beer
  • 1 1/2 teaspoons hot sauce
  • 1 (12 ounce) can tomato sauce
  • 1 habanero pepper
  • 1 (14 ounce) can refried bean
  • 2 tablespoons mexican hot chili powder
  • 2 tablespoons mexican mild chili powder
  • 2 tablespoons ground ancho chili pepper
  • 2 tablespoons arbol chile
  • 2 tablespoons spanish paprika
  • 3 tablespoons cumin
  • 1 teaspoon fresh ground black pepper
  • 2 teaspoons kosher salt
  • 2 (5 g) packets sazon goya with azafran
  • 1 teaspoon Mexican oregano

    • Directions

    1. 1
      Soak 2 handfuls of Mesquite wood chips one hour before. Prepare the grill medium to low heat. Indirectly grill Tri Tip on the grill with lots of Mesquite smoke for 20 minutes, then place directly over flame 3 minutes each side, remove from grill and cut into ¼” - ½” cubes – steak should be rare or no more than medium rare.
    2. 2
      Leaving bacon nearly frozen, cut into ¼ x ¼ “ pieces, cook in large stock pot until crispy. Remove bacon leave grease.
    3. 3
      Blend together spices (last 10 ingredients) then split in 3 equal parts
    4. 4
      Grey the ground beef with 1 part of the spice mix; add onion, green chiles, poblano peppers, tomatoes, chicken broth, beer, bacon and Tri Tip. Float Habanero pepper and simmer 1 hour.
    5. 5
      Add another part spice mix. Add re-fried beans. Simmer 1 hour. Remove habanero.
    6. 6
      Add remaining spice mix and simmer for 1 hour more, adding liquid if necessary. Adjust seasonings to personal taste last 15 minute Seed and mash habanero for more heat if necessary.

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    Nutrition Facts

    Serving Size 1 (797g)

    Recipe makes 6 servings

    The following items or measurements are not included below:

    2 tablespoons ground ancho chili pepper

    arbol chile

    sazon goya with azafran

    Calories 1020
    Calories from Fat 572 (56%)
    Amount Per Serving %DV
    Total Fat 63.6g 97%
    Saturated Fat 23.3g 116%
    Monounsaturated Fat 27.3g
    Polyunsaturated Fat 4.7g
    Trans Fat 1.4g
    Cholesterol 232mg 77%
    Sodium 2793mg 116%
    Potassium 2182mg 62%
    Total Carbohydrate 37.5g 12%
    Dietary Fiber 11.1g 44%
    Sugars 9.5g
    Protein 71.9g 143%
    Vitamin A 5261mcg 105%
    Vitamin B6 2.2mg 109%
    Vitamin B12 8.1mcg 135%
    Vitamin C 87mg 146%
    Vitamin E 2mcg 9%
    Calcium 150mg 15%
    Iron 13mg 72%

    detailed view...

    how is this calculated?

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