Making a Chili Brick for the Chili Champion on Foodie Call with Justin Warner

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This week on Foodie Call, Justin takes us (and David LaForce, executive chef at El Vez and winner of NYChiliFest 2016) back “home, home on the range,” with a chili inspired by cowboys. Justin thinks he can impress the chili champion with a recipe that operates almost like a magic trick.

Justin’s “chili brick” relies on the conventions of life on the trail — without, you know, a refrigerator. By preserving ingredients in suet (yes, the fat you might find in birdseed), 19th-century cowboys made portable, shelf-stable bricks of chili that could be sliced and hydrated in a cast-iron skillet. Justin’s version gets a little extra help from the emulsifier xanthan gum, and you don’t even have to be an outdoorsy person to enjoy it.

Watch more episodes of Foodie Call — and see Justin’s dramatic culinary transformations — here.