Gunsmoke Chili Recipes

FESTUS'S GUNSMOKE CHILI (KEN CURTIS)

Steps:

• Brown meat in a large pot or Dutch oven, breaking it up finely as it browns.
• Add a little oil if the meat is too dry.
• Stir in all remaining ingredients.
• Cover and simmer 2 1/2-3 hours.

SNS SMOKEHOUSE CHILI

Steps:

• Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the ground beef and cook, stirring occasionally, until browned, about 10 minutes. Add the garlic, onions, jalapenos and red bell pepper and cook, stirring occasionally, until the vegetables have softened, about 4 minutes.
• Stir in the chili powder, cumin, salt and pepper. Evenly coat the ground beef mixture and cook to toast the spices for about a minute. Add the tomatoes and bring the mixture up to a simmer. Stir in the brisket, pastrami and smoked beans. Cook, uncovered, stirring occasionally, to thicken and bring the flavors together, about 35 minutes. Serve bowls of chili hot with some sour cream, Cheddar, and red onion.

GUNSMOKE CHILI

Steps:

• Brown meat and onions together; add remaining ingredients and simmer 2 1/2-3 hours. Serve with cornbread.

SMOKY MEATY CHILI

Steps:

• Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of the oil to the hot pan. Season the pork and beef with 1/2 teaspoon of the salt. Working in 2 batches, brown the meat on all sides; this will take about 7 minutes per batch. Remove the browned meat to a plate and continue with the next batch.
• When all the meat is browned and removed, add the remaining tablespoon of oil to the pan along with the garlic, onion and pepper. Cook, stirring often, for about 3 minutes. Season the vegetables with the chile powder, cumin, chipotle, coriander and 1 teaspoon of salt. Continue to cook the vegetables until the spices are fragrant and the vegetables are soft, an additional 2 minutes. Stir in the diced tomatoes and kidney beans along with 3 cups of water. Add the seared meat and the remaining 1/2 teaspoon salt. Reduce the heat to medium low, cover and simmer until the meat is tender and the chili has thickened slightly, about 1 hour. Stir in the bourbon, espresso and agave and turn off the heat.
• Serve garnished with shredded Cheddar cheese and a dollop of sour cream if desired.