We’ve always loved how a simple bowl of Brick Chili brings folks together, especially on chilly evenings. Originating from the rugged traditions of Texas ranch life, this hearty dish boasts a thick, brick-like texture that’s packed with bold spices and rich flavors, making it a comforting classic we can’t get enough of.
In our kitchen, we’ve perfected this recipe to deliver that authentic, satisfying kick without the fuss. Whether you’re new to homemade chili or a seasoned pro, we’ll show you how easy it is to whip up a batch that’ll become your go-to favorite.
Ingredients
In our perfected Brick Chili recipe, we gather simple, high-quality ingredients that deliver the bold, hearty flavors essential for this Texas-inspired classic. We’ve organized them in the order they’re typically used, with prep notes for clarity.
- Ground beef (2 pounds, preferably 80% lean): Brown this first for a rich base, ensuring it’s crumbled for even cooking.
- Onion (1 large, finely chopped): Dice this aromatic vegetable to sauté after the beef, adding sweetness and depth.
- Garlic cloves (4, minced): Prepare these by mincing fresh cloves to release their pungent flavor right after the onion.
- Bell pepper (1 medium, diced): Optional for extra crunch, chop and add alongside the garlic for a touch of color and mild sweetness.
- Tomato paste (6 ounces): Use a full can to thicken the chili, stirring it in early to build that signature brick-like texture.
- Diced tomatoes (1 can, 28 ounces, undrained): Incorporate these next for acidity and moisture, keeping them as is for convenience.
- Beef broth (4 cups, low-sodium): Pour in after the tomatoes to create a robust liquid base, adjusting as needed for consistency.
- Chili powder (2 tablespoons): A key spice blend; mix this in thoroughly for the bold heat that defines Brick Chili.
- Ground cumin (1 tablespoon): Add this earthy spice to enhance the savory notes, blending well with the chili powder.
- Paprika (1 teaspoon, smoked for extra flavor): Sprinkle in for a subtle smokiness that elevates the overall taste.
- Salt and black pepper (to taste, about 1 teaspoon each): Season at the end of prep to balance flavors without over-salting.
- Optional add-ins: Beans (1 can, 15 ounces, drained) like kidney or pinto if you prefer a heartier version, though traditional Brick Chili omits them for authenticity.
Equipment Needed
To prepare our hearty Brick Chili with its bold, comforting flavors, we rely on a few key pieces of equipment that ensure even cooking and that signature thick texture. Having the right tools on hand makes the process straightforward and efficient, allowing us to focus on building those rich, layered tastes.
Here’s a curated list of the essential equipment, organized by the order of use in our recipe:
- Large Dutch Oven or Heavy-Bottomed Pot: We start with this as our primary cooking vessel—it’s ideal for browning meat and simmering the chili to achieve that thick, brick-like consistency. Opt for one that holds at least 6 quarts to prevent overflow and ensure even heat distribution.
- Skillet or Frying Pan: For searing the ground beef and aromatics like onion and garlic, we recommend a 10-12 inch skillet. This allows for quick browning without steaming, locking in the robust flavors that define Brick Chili.
- Cutting Board and Sharp Knife: We use these next for prepping vegetables such as bell pepper. A sturdy wooden or plastic cutting board paired with a sharp chef’s knife ensures precise, safe chopping to enhance the dish’s fresh, vibrant elements.
- Measuring Cups and Spoons: Accuracy is key in our Brick Chili recipe, so we always reach for a set of these to measure ingredients like chili powder and cumin. This helps maintain the perfect balance of spices for that authentic, bold kick.
- Wooden Spoon or Silicone Spatula: Stirring is crucial as we combine everything, so we suggest a heat-resistant wooden spoon. It withstands high temperatures and prevents scratching your pot while blending flavors during simmering.
- Can Opener: For opening cans of diced tomatoes or tomato paste, we include this simple tool to keep prep smooth and mess-free.
With these items, we’re equipped to craft a batch of Brick Chili that delivers deep, satisfying aromas and textures every time. Let’s move forward to the preparation steps with confidence.
Instructions
Now that we have gathered our fresh ingredients and essential equipment, we guide you through creating our flavorful Brick Chili step by step.
Prepare the Ingredients
Before we begin cooking, let’s organize and prep our ingredients for efficient assembly. Start by chopping 1 large onion into fine dice for a sweet base. Mince 4 garlic cloves to release their pungent aroma and add depth to the dish. Dice 1 bell pepper into ½-inch pieces to provide a crisp texture and subtle sweetness. Measure out 2 tablespoons of chili powder, 1 teaspoon of ground cumin, and ½ teaspoon of smoked paprika for the spice blend that defines the robust flavor of Brick Chili. Open a 6-ounce can of tomato paste and a 14.5-ounce can of diced tomatoes ensuring they are ready for incorporation. If you opt for beans, drain and rinse a 15-ounce can of kidney beans to add heartiness. Brown 1 pound of ground beef in advance if you prefer; this ensures even cooking and enhances the meaty essence.
Cook the Chili
With ingredients prepped, we move to the cooking process where flavors meld into a thick, comforting stew. First, heat 2 tablespoons of oil in a large Dutch oven over medium-high heat then add the ground beef and cook for 5-7 minutes until browned stirring occasionally to break up clumps and lock in juices. Next, incorporate the diced onion, minced garlic, and bell pepper cooking for 3-4 minutes until softened and fragrant with a savory aroma that fills the kitchen. Stir in the tomato paste and cook for 1 minute to caramelize its sweetness then add the diced tomatoes, 2 cups of beef broth, chili powder, cumin, and smoked paprika blending everything into a rich base. If using beans, add them now. Bring the mixture to a boil then reduce heat to low and simmer uncovered for 45-60 minutes stirring every 10 minutes until the chili thickens to a hearty consistency with deep, smoky notes that coat your spoon.
Serve the Dish
| Serving Size | Calories | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|---|
| 1 cup | 350 | 25 | 20 | 20 |
Make-Ahead Instructions
One of the beauties of our Brick Chili recipe is its make-ahead potential, allowing flavors to intensify and making it perfect for meal prep or gatherings. We love how this hearty dish tastes even better the next day, as the spices and ingredients meld together for a richer, more satisfying experience.
Preparing and Storing Your Chili
To maximize convenience, follow these steps after cooking our Brick Chili:
- Cool the Chili Completely: Once the chili has finished simmering and reached its thick, comforting texture, remove it from the heat. Let it cool at room temperature for about 30-60 minutes. This prevents condensation in storage containers, which could affect the dish’s bold flavors.
- Portion and Store: Divide the chili into airtight containers or freezer-safe bags. For refrigeration, use glass or plastic containers with tight lids; for freezing, opt for bags that can lay flat to save space. Aim to store in portions that suit your needs, such as 2-4 servings per container.
Storage Guidelines
Proper storage ensures our Brick Chili remains fresh and flavorful. Here’s a quick overview:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 4 days | Keep in the fridge at 40°F (4°C) or below for optimal safety and taste. |
| Freezing | Up to 3 months | Label containers with the date to track freshness, and avoid repeated thawing to preserve texture. |
Reheating for the Best Results
When you’re ready to enjoy our Brick Chili, reheat it gently to maintain its hearty consistency and vibrant aromas:
- Thaw if Frozen: If the chili is frozen, transfer it to the refrigerator overnight to thaw safely. Never thaw at room temperature to prevent bacterial growth.
- Stovetop Reheat: In a large pot over medium heat, add the chili and stir occasionally until it reaches a simmer. Add a splash of beef broth if needed to loosen the texture, enhancing those smoky cumin and chili powder notes.
- Microwave Option: For quick meals, place a portion in a microwave-safe bowl, cover loosely, and heat on high in 1-minute intervals, stirring in between, until heated through (internal temperature of 165°F or 74°C).
By preparing our Brick Chili ahead, you’ll have a warm, flavorful meal ready to go, perfect for those busy days when you crave that authentic Texas-inspired comfort.
Conclusion
We’ve loved sharing our take on Brick Chili, a dish that’s as rewarding to make as it is to enjoy. It’s perfect for creating lasting memories around the table, with its rich flavors bringing warmth to any gathering.
As you dive into this recipe, remember it’s versatile and endlessly adaptable to your tastes. We’re confident it’ll become one of your go-to meals, offering comfort and satisfaction every time you serve it up.
Frequently Asked Questions
What is Brick Chili?
Brick Chili is a hearty, thick Texan dish with roots in ranch life, known for its bold flavors and comforting warmth. It’s perfect for chilly evenings and features a rich mix of ground beef, spices, and vegetables, making it a staple comfort food that’s easy to prepare at home.
What are the origins of Brick Chili?
Brick Chili originated from Texas ranch life, where cowboys needed a simple, filling meal. It’s evolved into a beloved dish with a thick, robust texture, emphasizing hearty ingredients like beef and spices for a comforting, flavorful experience that’s ideal for family dinners.
What ingredients are needed for Brick Chili?
Key ingredients include ground beef, onion, garlic, bell pepper, tomato paste, diced tomatoes, beef broth, chili powder, ground cumin, smoked paprika, and optional beans. These high-quality items are selected for their bold flavors and are used in order to create a rich, satisfying chili that’s simple yet delicious.
What equipment is required to make Brick Chili?
You’ll need a large Dutch oven or heavy-bottomed pot for simmering, a skillet for searing meat and veggies, a cutting board and sharp knife for prep, measuring cups and spoons for accuracy, a wooden spoon or spatula for stirring, and a can opener. This setup ensures even cooking and a perfect thick texture.
How do you prepare Brick Chili step by step?
Start by prepping ingredients like chopping onions, mincing garlic, and dicing bell peppers. Brown the ground beef in a skillet, sauté the vegetables, then combine everything in a pot with spices and liquids. Bring to a boil, simmer until thickened, and enjoy a hearty stew. Each step builds rich flavors for a satisfying result.
Can Brick Chili be made ahead of time?
Yes, Brick Chili improves as flavors meld, making it ideal for advance prep. Cool it completely, store in airtight containers, and refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stove to maintain its thick consistency and vibrant taste, perfect for busy schedules.
What are the nutritional benefits of Brick Chili?
A serving of Brick Chili provides protein from beef, vitamins from vegetables like bell peppers and tomatoes, and fiber from optional beans. It’s hearty and satisfying, with spices adding antioxidants, but watch sodium levels from broth and canned items. Enjoy in moderation as part of a balanced diet for a comforting, nutritious meal.