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Old-Fashioned Brick Chili
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This old-fashioned recipe takes chili back to the basics. Suet is the traditional choice for cooking fat, but you can substitute lard, vegetable shortening or even unflavored coconut oil.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
4 comments
ingredients
5 pounds lean chili meat
1 pound suet, ground
4 medium onions, chopped
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 1/2 tablespoon cumin powder
1/2 tablespoon red pepper
5 chili peppers, parboiled, skinned and finely chopped
3 tablespoons chili powder
directions
Put suet in pan, let melt, then add onions. Add chili meat and cook until meat stands apart, about 15 to 20 minutes.
Add remaining ingredients except chili powder. Turn to low and cook slowly until tender, about 2 1/2 to 3 hours.
About 15 minutes before meat is done, add chili powder and simmer. Pour into rectangular bowls in refrigerator to thicken. This will keep for weeks.
added by
meezermom
recipe tips
Try toasting the cumin and chili powder before adding them for a richer flavor.
If the chili is too thick, add a little beef broth or water to adjust the consistency.
Garnish with fresh cilantro, cheese, or sour cream when serving.
Try adding beans or corn for a different texture and taste.
Use a heavy-bottomed pot to prevent the chili from burning during the long cooking process.
Stir the chili occasionally while it simmers to make sure it cooks evenly.
Adjust the seasoning towards the end of cooking, as flavors intensify over time.
For a smoky flavor, add a bit of smoked paprika or chipotle chili powder.
Let the chili cool completely before refrigerating for both food safety reasons and to keep the temperature of the refrigerator increasing.
Serve leftovers in different ways, like over baked potatoes or hot dogs.
common recipe questions
What is suet and is there a readily available substitute?
Suet is beef fat that has been ground and is solid; you can substitute it with lard, vegetable shortening, or unflavored coconut oil.
Can I use a different type of meat for this chili?
While lean chili meat is traditional, you can use beef, pork, or turkey (or a combination) as alternatives.
How can I adjust the spice level in this recipe?
Alter the amount of red pepper and chili powder according to your preference.
Why do you parboil the chili peppers?
Parboiling makes them easier to skin and chop, but it's optional if you prefer a more robust pepper flavor.
Can this chili be made in a slow cooker?
Yes, after browning the meat and onions, transfer everything to a slow cooker and cook on low for 4-6 hours.
How do I store this chili and how long does it last?
Store in an airtight container in the refrigerator; it will keep for several weeks but we really recommend eating it within a week.
What is the purpose of refrigerating the chili in rectangular bowls?
Refrigerating helps the chili to thicken and set, making it easier to cut into brick-like pieces.
Can I freeze this chili?
Yes, it freezes well. Thaw in the refrigerator overnight before reheating.
What are some serving suggestions for this chili?
Serve with cornbread, over rice, or use as a filling for tacos or burritos.
nutrition data
644 calories, 56 grams fat, 6 grams carbohydrates, 27 grams protein per serving. This recipe is low in carbs.
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reviews & comments
My mom used to buy brick of Chill at the local grocery store just boil up some dry beans as the Chilli Brick stir it a ll up and let it simmer a while
October 12, 2019
I came from a time where you could go to the store and in the freezer section under Lynn Wilson you could purchase a one 01 lb.red brick Square that you could use as a base for the flavoring to the best ever Chili! Since we have grown up, I cannot seem to see that little red brick? So now we need to think? What went in to making that little wonder of flavor? I have looked and I haven't found anything close until today? Maybe? So with a little leap of faith and a desire,I may of found something like that little red brick of wonder! I feel like if this isn't it, it may be neck to neck runners up, head to head qith this little Web site Old-Fashion C.D.Kitchens. I feel this is the holy grail. With these recipes I am going to indulge and post results in this news letter! Thank-You Web, and the blessings of Freedom! My intials will be posted at this site at a very near future Thank-You again L. A.
I like this recipe and realize that it has to be an old hand me down. Suet and the plain term chili peppers is old midwest farm talk,I was a farm kid. But then it smacks of Texas and their no bean chilis. Think I'll make this and use 80-20 chili grind and reconstitute some chili arbol and others for those chili peppers.I think this recipe has a chance at being very good chili.Texas chili as is and with beans for everyone else. Thank for the recipe
Suet is not ground beef fat. It is the fat layered around beef kidneys. It needs to be trimmed and rendered. You can substitute it with lard. With today's fat content in ground beef you will have fat in your recipe.
Our comment meant ground as in grated, not as in "ground beef" as the recipe calls for ground suet.
January 1, 2014
What is Suet?
It's essentially ground beef fat.
Where do you get suet? And what can you sub for it if you can't find it?
Check with the meat department of your grocery store. You can use grated lard or shortening in place of it.