- 5 pounds lean chili meat (beef chuck or coarse ground)
- 1 pound suet (ground)
- 4 medium onions, chopped
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 ½ tablespoon cumin powder
- ½ tablespoon red pepper (adjust to taste)
- 5 chili peppers (parboiled, skinned, finely chopped)
- 3 tablespoons chili powder
Required Kitchen Tools
When making traditional brick chili, having the right tools makes the process smooth and foolproof. Here are the essentials I recommend:
- Heavy-Duty Dutch Oven or Large Stockpot – For slow cooking the chili evenly over low heat.
- Sharp Chef’s Knife – To chop onions and finely mince chili peppers.
- Wooden Spoon or Heatproof Spatula – To stir the chili as it simmers.
- Measuring Spoons – For precise spice additions.
- Rectangular Baking Dishes or Storage Containers – To pour and set the chili into brick-like portions.
- Airtight Lids or Foil Wraps – For storage in the fridge or freezer.
With these tools in hand, you’ll be set up for chili-making success.
