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ALL OF THE BEANS.
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Zach Fox’s Outlaw Chili
Created by Zach Fox, this hearty, smoky chili packs layers of flavor with ribeye, brisket, and bacon. Perfectly balanced with Bush's® Black Chili Beans, Bush's® Kidney Chili Beans, and Bush's® Pinto Chili Beans: it’s a bold and comforting dish best enjoyed over rice or corn chips with all your favorite toppings!
- Prep Time
20 Mins
- Cook Time
1 Hour30 Mins
- Serves
8 to 10
Ingredients
- 1 yellow onion, diced
- 1 poblano chili, seeded, diced
- 2 serrano chilies, seeded, diced
- 3 garlic cloves, chopped
- Olive oil to sear veggies and meat
- 2 packets of McCormick Tex-Mex Chili Seasoning
- 1 Tbsp ancho chili powder
- 1 Tbsp chipotle chili powder
- 1 lb of Benton’s Hickory Smoked Bacon, cut into bite size pieces
- 1 bone-in ribeye, cut into bite-size chunks
- 1 lb smoked beef brisket, chopped
- 32 oz Kettle & Fire Beef Bone Broth (black & red box)
- 3 bay leaves
- 1 can (28 oz) Cento crushed tomatoes
- 1 can (16 oz) Bush's® Black Chili Beans, Mild, do not drain
- 1 can (16 oz) Bush's® Kidney chili beans, Spicy, do not drain
- 1 can (16 oz) Bush's® Pinto Chili Beans, Spicy, do not drain
Cooking Instructions
- 1SAUTE
Add diced veggies and garlic to stock pot with olive oil, add ½ packet of chili seasoning, ancho & chipotle. Sauté until soft. When soft, turn off heat.
- 2COOK
In hot cast iron skillet cook bacon on medium heat (don’t cook fully). Remove bacon from skillet and reserve bacon grease for cooking ribeye.
- 3COOK
Season ribeye with remaining ½ chili seasoning packet, ancho, chipotle. Cook in cast iron in bacon grease, including bone.
- 4COMBINE
Place meat from bacon and ribeye, bone, and brisket into the stock pot. Add beef bone broth. Add rest of chili seasonings to the stock pot along with the can of crushed tomatoes and 3 bay leaves. Bring to a boil for 5 minutes.
- 5SIMMER
Simmer for 1.5 hours, stirring occasionally, with the lid off the stock pot. Add all of the chili beans for the last 20 minutes.
- 6REST
Turn off heat and let rest for 15 minutes.
- 7SERVE
Serve and enjoy how you like! Can be served over rice like they do in Texas or over corn chips with cheese and sour cream like we do here in the mid-south.