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The Chili That Won't Leave




Source of Recipe


Internet


List of Ingredients




3 lb Beef Brisket, diced
2 cl Garlic, minced
1 tsp Black pepper
2 tbsp Cumin
1 tsp Ginger
1 tbsp Red Pepper
1 small Can tomato paste
1 1/2 cup Boiling water
1 Tomato, FC
4 oz Can V8 juice
3/4 cup Onion, diced
1 tbsp Salt
3 tbsp Chili Powder
1 tbsp Paprika
1 tbsp Dry Mustard
1 tsp Oregano
1 large Can tomato sauce
1/2 Can cheap beer
1 Jalapeno, FC


Recipe



Only use Brisket. DO NOT USE GROUND BEEF. The best
chili is made from slow simmered brisket.

Brown the brisket with a little oil. Drain and remove
meat. Saute onion and garlic in the left over oil. Add
all the spices and let pan roast. Add the beef back to
the pot and add the tomato paste, tomato sauce, water,
V8 juice, tomato, jalapeno, and beer. Cover and simmer
for 3 hr. Add more beer if chili gets too dry.