EJ’s Chili Brick Chili
EJ’s Chili Brick Chili is simply the best! Tried and true, loved by family and friends. This is the real deal. If you have never tried chili made with a chili brick, you are in for a treat. A chili brick is a block of chili con carne made of finely ground beef and various peppers and spices. You can usually find it at most grocery stores in the refrigerated or freezer section. We use Zeigler’s brand and I keep a stash of it in my freezer! It is a great base to build chili around.
We eat this chili for all types of occasions, or for no occasion at all! Typically, EJ and I love to eat it over pasta with all the good toppings. Cheddar cheese, green onions, sour cream, cilantro, all piled on top of either noodles, shells, or other pasta. Delicious also on its own with or without any toppings. We like to serve with blue corn tortillas chips. Cornbread is a great side as well.
Any leftovers of EJ’s Chili Brick Chili are perfect for making chili dogs. We love to top those with shredded cheese, sweet onion, mustard and a bit of cayenne. Anything leftover after day or two in the fridge freezes well.
EJ’s Chili Brick Chili
Ingredients
- 2 pounds ground beef
- 1 Chili Brick I use Zeigler's Chili Con Carne
- 1 onion chopped
- 2 jalapeno peppers chopped; can adjust for heat desired
- 1 15 ounce can tomato sauce I use Hunt's, use any minimally seasoned tomato sauce. Stay away from any tomato sauce with Italian seasonings added.
- 3 cans chili beans, lightly drained I use Busch's medium hot chili beans
- 1 can Rotele diced tomatoes and green chiles
- 1 can petite diced tomatoes drained
- 1 cup beer I use Michelob Ultra; any mild tasting beer will work
- 1 envelope Chili-O seasoning packet can also use McCormick's brand
- shredded sharp cheddar cheese, chopped green onions, sour cream, cilantro for serving
Instructions
- Cook ground beef over medium heat in a skillet; season well with garlic salt and pepper. When browned, remove from skillet and drain on paper towels. Set aside as you prep the chili base.
- In a stock pot over medium heat, saute onion in olive oil until soft; add jalapeno. Crumble the chili brick into the pot and stir to combine. Add tomato sauce and simmer.
- Now add the ground beef to pot, along with the beans, Rotele, tomatoes, Chili-O seasoning and beer. Stir gently to combine.
- Partially cover pot and cook over medium low heat about 2 hours, stirring occasionally.
- Serve with your favorite chili toppings; over pasta or on its own. Enjoy!