Chef Michael Keys started making chili several years ago with his father. “He was always trying new recipes he found in the paper from local chefs and was my inspiration to learn to cook.” This chili recipe has changed over time as Keys has incorporated a few of his own touches. “Adding the smoked brisket and pulled pork really makes for a unique chili.” The decision was influenced by Keys’ experience over the past five years as the executive chef of Red Crown in Grosse Pointe Park, which he deems “a true Southern Smoke House that specializes in Southern barbecue.”
Chili (SERVES 10)
Ingredients
1 pound Angus ground beef
1 pound smoked shredded pork butt
1 pound smoked small-diced brisket
1 medium small-diced yellow pepper
1 small-diced poblano pepper
1 medium small-diced red pepper
1 cup diced Spanish onion
2 tablespoons minced garlic
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon oregano
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
2 tablespoons cumin
64 ounces beef stock
3 cups cooked black beans
3 cups tomato puree
1 16-ounce can of your favorite beer
1 cup of your favorite Bloody Mary mix
1 quart canned, diced tomatoes
8 ounces tomato paste
Directions
Sauté beef until caramelized, then add onions, garlic, and peppers. Continue cooking for a few minutes and add brisket and pork. Deglaze the pot with beer. Following that, add beef stock, beans, tomato puree, Bloody Mary mix, diced tomatoes, and dry ingredients — paprika, chili powder, oregano, black pepper, onion powder, cumin, and salt to taste. Stir the tomato paste in to help bind the ingredients, and let simmer for 45 minutes. Skim any grease off the top before serving, and garnish with cheddar cheese, green onions, and sour cream.
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