Bad Brad's BBQ makes Chili - Los Angeles Local News | FOX 11 LA KTTV

Bad Brad's BBQ makes Chili

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Bad Brad's BBQ has two locations.  One in New Baltimore, and one in Shelby Township. Click here for more information.

Here is the recipe features on FOX 2 News Morning.

 

Red Chili

Yields roughly 1 Gallon

1 Lg. Red Onions, small dice

2 Cubanello Peppers, small dice

1 Red Peppers, small dice

4 T. Garlic, Minced

3 ea. Guajillo Dried Peppers ( Mexican grocery store)

4 T. Beef Base

1 oz. Annatto Paste (Mexican grocery store)

12 oz. Beer

1 ½ # Chopped Brisket

4 c. Masa

6 c. Water

¾ c. Beef Rub

2 T. Cumin

4 T. Salt

½ gal. Chix Stock

3 oz. Distilled Vinegar

Method

Start sweating all the vegetables until they becomes tender around 10 minutes. Deglaze with beer and reduce by half. Rehydrate the guajillo peppers with the beef base and annatto with a 1 qt. of hot water. Once peppers are soft, transfer to the blender and make puree out of it. Now you can add this mixture to the soup. Add the chicken stock and bring to a boil. The corn slurry is made by mixing the corn flour and water to a thick pancake batter consistency and then strained through a fine strainer. Once soup comes to a boil add your slurry to thicken. Turn heat off and the rest of the seasonings and vinegar. This batch will be divided into two buckets. Add chopped brisket in to the soup. Check for seasonings.

 

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