Homemade Chili Brick Recipe – A Hearty Comfort Food

Chili is a beloved comfort food known for its rich flavors and versatility. While there are countless variations of chili, one unique and traditional method is the chili brick. This method involves creating a dense, flavorful block of chili that can be stored and later reheated for a quick and delicious meal. In this article, we’ll delve into the history of chili bricks, their advantages, and provide a step-by-step guide to making your own homemade chili brick.

The History and Appeal of Chili Bricks

Chili bricks date back to the early 20th century when refrigeration was not as widespread, and people sought ways to preserve their food. The concept of a chili brick is simple: create a concentrated, flavorful block of chili that can be stored, sliced, and reheated as needed. This method not only extends the shelf life of chili but also enhances its flavors over time, making it a convenient and delicious option for busy households.

Chili bricks gained popularity in the Southwestern United States, particularly in Texas and New Mexico, where chili is a culinary staple. The bricks were often sold in local markets and became a household favorite due to their convenience and robust flavor. Today, while less common, chili bricks are still cherished by those who appreciate traditional cooking methods and the deep, developed flavors they offer.

Why Make a Chili Brick?

There are several advantages to making a chili brick compared to traditional chili:

1. Convenience: Once made, a chili brick can be stored in the freezer and reheated in portions as needed. This makes it an excellent option for meal prepping and quick weeknight dinners.
2. Enhanced Flavor: The process of making a chili brick allows the flavors to meld and intensify over time, resulting in a richer and more complex taste.
3. Versatility: Chili bricks can be used in various dishes beyond just a bowl of chili. They can be added to nachos, stuffed into burritos, used as a topping for baked potatoes, or mixed with pasta for a hearty meal.
4. Economical: Making a large batch of chili and storing it as a brick can be cost-effective, allowing you to buy ingredients in bulk and reduce food waste.

Ingredients and Equipment Needed

Before we dive into the recipe, let’s gather the necessary ingredients and equipment. This recipe yields approximately two chili bricks, which can be stored for up to three months in the freezer.

Ingredients:

• 2 lbs ground beef (or a mix of beef and pork for added flavor)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (6 oz) tomato paste
• 2 cups beef broth
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 2 tbsp olive oil

Equipment:

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or spatula
• Baking sheet or loaf pans (for molding the chili bricks)
• Parchment paper or plastic wrap
• Freezer-safe storage bags or containers

Step-by-Step Guide to Making Chili Bricks

Follow these steps to create your homemade chili bricks:

1. Prepare the Ingredients

Begin by preparing all your ingredients. Finely chop the onion and mince the garlic. Drain and rinse the beans, and set them aside.

2. Cook the Meat

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the ground beef (or beef and pork mixture) and cook until browned, breaking it up into small pieces with a wooden spoon. This should take about 8-10 minutes. Once browned, remove the meat from the pot and set it aside.

3. Sauté the Aromatics

In the same pot, add the chopped onion and cook until it becomes translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

4. Combine Ingredients

Return the browned meat to the pot with the onions and garlic. Add the diced tomatoes, tomato paste, and beef broth. Stir to combine.

5. Season the Chili

Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir well to ensure the spices are evenly distributed throughout the mixture.

6. Simmer the Chili

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for at least 1 hour, stirring occasionally. The longer you let it simmer, the more the flavors will develop. Aim for 1.5 to 2 hours if possible.

7. Add the Beans

After the chili has simmered and the flavors have melded, add the kidney beans and pinto beans. Stir to combine and let the chili cook for an additional 20-30 minutes.

8. Thicken the Chili

To achieve the desired consistency for a chili brick, the chili needs to be thick and hearty. If the mixture is too liquid, let it simmer uncovered for an additional 15-20 minutes, stirring occasionally, until it reaches the desired thickness.

9. Mold the Chili Bricks

Once the chili has thickened and cooled slightly, it’s time to mold it into bricks. Line a baking sheet or loaf pans with parchment paper or plastic wrap. Divide the chili mixture evenly between the molds, pressing it down firmly to remove any air pockets.

10. Freeze the Chili Bricks

Allow the chili to cool completely in the molds, then cover tightly with plastic wrap or parchment paper. Place the molds in the freezer and let them freeze until solid, which usually takes 6-8 hours or overnight.

11. Store the Chili Bricks

Once the chili bricks are fully frozen, remove them from the molds and wrap them individually in plastic wrap or place them in freezer-safe storage bags or containers. Label each package with the date and contents. Chili bricks can be stored in the freezer for up to three months.

How to Reheat and Use Chili Bricks

Reheating and using chili bricks is simple and convenient. Here are a few methods:

Stovetop Method:

1. Remove the desired amount of chili brick from the freezer.
2. Place the frozen chili brick in a pot over medium heat.
3. Add a small amount of water or beef broth to prevent sticking.
4. Cover the pot and let the chili brick thaw and reheat, stirring occasionally, until it reaches the desired temperature.

Microwave Method:

1. Remove the chili brick from the freezer and unwrap it.
2. Place the chili brick in a microwave-safe dish.
3. Microwave on medium power in 1-minute intervals, stirring between intervals, until the chili is fully reheated.

Oven Method:

1. Preheat the oven to 350°F (175°C).
2. Place the frozen chili brick in an oven-safe dish.
3. Cover the dish with aluminum foil to prevent drying out.
4. Bake for 25-30 minutes, or until the chili is heated through.

Creative Ways to Use Chili Bricks:

• Chili Nachos: Layer tortilla chips with reheated chili, shredded cheese, jalapeños, and any other desired toppings. Bake until the cheese is melted and bubbly.
• Chili Stuffed Peppers: Hollow out bell peppers and stuff them with reheated chili. Top with cheese and bake until the peppers are tender.
• Chili Mac: Mix reheated chili with cooked macaroni pasta and top with shredded cheese for a comforting chili mac and cheese.
• Chili Dogs: Top hot dogs with reheated chili and your favorite toppings for a classic chili dog.
• Chili Baked Potatoes: Spoon reheated chili over baked potatoes and garnish with sour cream, cheese, and green onions.