Ferris Wheelers Brisket Chili

Friday is National Chili Day. Doug Pickering from Ferris Wheelers Backyard BBQ in the Dallas Design District cooks up a batch of brisket chili for Good Day.
 

Chili Concentrate

1 4oz bag dried guajillo peppers(remove stems and seeds)
1 4 oz bag dried passila peppers(remove stems and seeds)
½ yellow onion
1 32oz carton of beef stock
1 head of garlic
1tsp cumin
1bl black pepper
1 tbl kosher salt
1 til chili powder
1 tsp cayenne pepper

Add contents to stock pot and simmer until tender. Strain chili peppers and onions and save beef stock for concentrate. Carefully scrape the inside of all the dried chili with a spoon. This will be your chili paste. Add contents to stock pot and simmer until tender. Strain chili peppers and onions and save beef stock for concentrate. Carefully scrape the inside of all the dried chili with a spoon. This will be your chili paste.

Spice Mix

.5c chili powder
2 tbl paprika
1 tbl cumin
.5 tbl salt
.5 tbl onion powder
.5 tbl garlic powder
.5 tbl cayenne
.5 tsp Mexican oregano 

Ferris Wheelers Chili

1 large yellow onion
6 cups crushed tomatoes
6 cups pinto beans- drain and rinsed
1 cup chili paste
2 cups repurposed beef stock
½ can shiner bock
1 cup chili spice mix
1 lb chopped brisket
1 lb masa

Sautee onions in oil. Add next six ingredients and bring to a boil, then slow simmer for 2 hours. Add chopped brisket (yes Ferris Wheelers sells brisket to go) and simmer for 30 minutes. Mix with 3 tablespoons warm water then stir in and simmer for 30 more minutes. Let cool and garnish with yellow onion, cheddar cheese, sour cream, cilantro or a slice of brisket.

LINK: www.ferriswheelers.com