Clean and deseed the yellow bell pepper and the jalapenos then dice them up.
Dice up a small yellow onion.
Pour 2 TBS of vegetable or olive oil into a large chili pot over medium heat then add all of the diced vegetables. Stir occasionally until the peppers start to get soft and the onion starts to get a little char on it.
If you are using coarse chili grind:
Brown 2 lbs of the meat BEFORE adding the vegetables to the pot. Remove the meat and saute the vegetables.
Then add the meat back into the pot with the vegetables.
For burnt ends from brisket or chuck roast:
Cube up 2 lbs of the brisket burnt ends into approximately ½ inch pieces. I also took the time to cut off any large areas of fat that I found.
Note: Keep the meat in the fridge until you're ready to do this since cold meat slices better than warm meat, especially if it's something really tender like burnt ends.
Once the vegetables are ready, add the cubed pieces to the pot to get a little brown on them and to give them some direct contact with the onions and peppers before adding the other stuff.
Once you are happy with the meat and the vegetables, add the 4 cans of Ro-tel and the can of tomato paste.
Add 6 cups of water, 2 TBS of chili powder, 1 TBS cumin and ¼ cup of molasses and give the concoction a good stir.
With the heat still on medium, cover the chili pot and let it come to a boil. Once it's boiling remove the lid and turn the heat down to low so it can simmer.
Simmer the chili until it gets as thick as you like it. Mine took about 2 hours and it was perfect.
Feel free to make this chili your own by adding other things or by changing up the heat level. I made mine at a heat level where everyone in my family, including the kids, could eat and enjoy. If you want to add a habanero or use some special Texas style chili powder, then go for it.
Be sure to let us all know what you did and how it turned out in the comments below.
The chili freezes well so if you don't eat it all within about 3 days, divide it up into servings in freezer safe bowls and when you're in the mood again, it'll be waiting there for you.
Want some serving suggestions?
- Try ladling some over a baked potato with some sour cream, shredded cheese and chives.
- Pour a bowl half full with regular Fritos® then cover with chili. Top with shredded cheese and you're in for a treat!