Entrée: United States – Burnt Ends Barbecue Platter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (480 ml) brisket burnt ends, coarsely chopped, about 10.6 oz (300 g)
1 tbsp (15 ml) vegetable oil
1 medium onion, diced
3 cloves garlic, minced
2 tbsp (30 ml) chili powder
1 tsp (5 ml) ground cumin
1 cup (240 ml) beef broth
1 can (8 oz (225 g)) crushed tomatoes (optional for a slightly saucier chili)
Salt to taste
Black pepper to taste
Optional garnishes: shredded cheddar, chopped raw onion, sliced jalapeños

Show original ingredient measurements

2 cups (480 ml) brisket burnt ends, coarsely chopped, about 10.6 oz (300 g)
1 tbsp (15 ml) vegetable oil
1 medium onion, diced
3 cloves garlic, minced
2 tbsp (30 ml) chili powder
1 tsp (5 ml) ground cumin
1 cup (240 ml) beef broth
1 can (8 oz / 225 g) crushed tomatoes (optional for a slightly saucier chili)
Salt to taste
Black pepper to taste
Optional garnishes: shredded cheddar, chopped raw onion, sliced jalapeños

Instructions

1. Heat oil in a heavy pot over medium heat. Sauté diced onion until translucent, about 5 minutes; add garlic and cook 30 seconds.
2. Stir in chili powder and cumin and toast briefly to bloom the spices.
3. Add chopped burnt ends and toss to coat with spices; cook 2–3 minutes.
4. Pour in beef broth and crushed tomatoes (if using), bring to a simmer, then reduce heat and cook gently 20–30 minutes to meld flavors. Add water if too thick.
5. Season with salt and pepper to taste. Serve ladled into bowls and top with shredded cheddar, raw onion, and jalapeño slices if desired.