Brisket Chili without Beans
Source of Recipe
bigoven.com
List of Ingredients
3 pounds Smoked brisket
3 Strips cooked bacon; cut up,
5 Cloves of diced garlic *
1 teaspoon Course grind black pepper **
2 tablespoons Cumin
1 teaspoon Ginger
1/2 tablespoon Red pepper flakes ***
1 can Rotel tomatoes
1 can V-8 Picante drink
1 small Can tomato paste
1 cup Onion; diced or sliced ****
1 1/2 cups Water
2 Bottles of _good_ dark beer
1 tablespoon Seasoning salt.
3 tablespoons Chili powder
1 tablespoon Paprika
1 tablespoon Dry mustard or 2 tablespoons
1 teaspoon Oregano
1 can Tomato sauce; (15 oz),
1 can (14.5 oz) of Hunts tomatoes;
1 Jalapeno or hot peppers you
* - Do not use garlic powder
** You can use regular grind, but the course grind adds a better flavor
*** (Wimps may delete the red pepper altogether, if desired. Chili heads can add more.)
**** You want it in chunks, not something that will disappear when you cook it.
***** I use Sam Adams Boston Ale. Do _not_ use the 99% water American beer. Use one bottle in the pot, drink the other.
****** or several fresh ones from the garden. Dont use the ones from the store. They either need to be fresh or canned. Recipe
Scrape some of the fat off the brisket into a large pot or dutch oven. Heat it. Add the onions and garlic. Saute until limp. Add all the liquids and spices and bring to a simmer. Cut the brisket into eating size chunks. Throw in the ribs if you have any - dont bother to cut them into individual pieces.
Simmer for at least one hour. I dont like to use thickeners, so if you do, you are on your own for amounts. If desired, you may serve pinto beans as a side dish or put the chili over tamales. Also good served over rice. Great stuff for breakfast. Build a 3 layer dish - hash browns, fried eggs, then reheated chili.
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