Birria Chili
Flavors Used:
Sometimes you just want to go all out on a pot of chili, my friends, and that’s exactly what we’re doing with this Two Pot Chili. It gets its name because we cook tender chunks of sirloin in one pot while seasoned ground chuck simmers in another before bringing everything together. Roasted poblano and Cubanelle peppers add rich, smoky flavor without bringing too much heat, while Dan-O’s Chili Seasoning Packet-Mild and Dan-O’s Tac-O Seasoning Packet-Birria build that deep, slow-cooked flavor without all the fuss. Finish it with Dan-O’s Chipotle Seasoning, and you’ve got a hearty, meaty bowl of chili that’s bold, smoky, and even better once all those flavors come together.
Ingredients
- 2 packets of Dan-O’s Chili Seasoning Packet - Mild, divided
- 1 packet of Dan-O’s Tac-O Seasoning Packet - Birria
- ¾ cup Dan-O’s Chipotle Seasoning (About ⅓ bottle)
- 4 Cubanelle peppers
- 4 poblano peppers
- 2 tbsp Olive oil, for coating the peppers
- 1 large yellow onion, diced and divided
- 1 lb sirloin steak, trimmed and cut into bite-sized cubes
- 2 lb 80/20 ground chuck
- 2 cartons (32 oz each) unsalted beef broth, divided
- 1 can (12 oz) Dr Pepper, divided
- 2 (15.5 oz) cans kidney beans, undrained
- 2 (15.5 oz) cans pinto beans, undrained
- 2 (14.5 oz) cans diced tomatoes
- ½ cup ketchup
- Shredded cheese, for serving (optional)
- Sour cream, for serving (optional)
- Cooked rice, for serving (optional)
Preparation Instructions
- Roast the Peppers: Preheat the oven to 400°F. Coat the poblano and Cubanelle peppers completely with olive oil, then arrange them on a baking sheet. Roast for 25–30 minutes, turning halfway through, until the skins are blistered and beginning to separate from the peppers.
- Prepare the Onion and Sirloin: Divide the diced onion evenly between two large pots. Trim the sirloin steak and cut it into small, bite-sized cubes.
- Cook the Sirloin: Add the cubed sirloin to one pot with half of the diced onion. Stir in 1 packet of Dan-O’s Chili Seasoning Packet - Mild, about 3 cups of the beef broth, and half of the Dr Pepper. Bring the mixture to a strong boil, then reduce the heat to maintain a steady simmer. Cover and cook for about 1 hour, or until the sirloin is fork-tender.
- Cook the Ground Chuck: Add the ground chuck to the second pot with the remaining diced onion. Cook over medium-high heat, breaking the meat into very small crumbles as it browns. Carefully remove most of the rendered grease, leaving a small amount in the pot for flavor.
- Upgrade your flavor: Stir in the Dan-O’s Tac-O Seasoning Packet - Birria and the remaining packet of Dan-O’s Chili Seasoning Packet - Mild. Add the remaining Dr Pepper and beef broth. Bring the mixture to a boil, then reduce the heat and let it gently simmer while the sirloin finishes cooking.
- Steam and Peel the Peppers: Transfer the roasted peppers to a large zip-top bag and seal it. Let the peppers steam inside the bag for 20 minutes to loosen the skins. Remove the peppers from the bag and peel away the blistered skins. Remove the stems and seeds, then dip the peppers into a bowl of water to rinse away any remaining seeds. Dice the cleaned peppers and set them aside.
- Combine the Two Pots: Once the sirloin is fork-tender, carefully pour the entire sirloin mixture into the pot with the ground chuck. Stir in the diced roasted peppers, kidney beans with their liquid, pinto beans with their liquid, and diced tomatoes. Mix everything together and bring the chili back to a gentle boil.
- Finish the Chili: Stir in the ketchup and simmer for 5–10 minutes to allow the flavors to come together. Taste the chili, then stir in the Dan-O’s Chipotle Seasoning. Continue simmering for another 5 minutes.
- Serve: Ladle the chili into bowls and top with shredded cheese and sour cream, if desired. Serve it hot on its own or over cooked rice and Yum Yum Get Ya Sum!
Comments