 | Our Favorite Recipes |
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Beef Brisket Chili
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We took leftover brisket and sausage from a contest and combined it with the remaining ingredients in a crockpot. We cooked it on low for about 10 hours and it came out great.
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- 2 1/2 pounds beef brisket cut into 1 inch cubes
- 1 pound ground pork lean
- 1 finely chopped large onion
- 2 tablespoons vegetable oil
- 6 minced garlic cloves
- 2 tablespoons diced green chilies
- 1 diced jalapeño pepper with stem, seeds and vein removed
- 2 diced poblano peppers with stem, seeds and vein removed
- 8 ounces tomato sauce
- salt and black pepper to taste
- 1 beef bouillon cube
- 12 ounces beer
- 2 ounces tequila
- 1 1/4 cups water
- 6 tablespoons chili powder
- 2 1/2 tablespoons cumin ground
- 1/8 teaspoon dry mustard
- 1/8 teaspoon brown sugar
- 1 pinch oregano
- In a large kettle or Dutch oven, brown the beef, pork and onions in hot oil.
- Add salt and pepper to taste.
- Add remaining ingredients.
- Stir well.
- Cover and simmer 3 to 4 hours, until meat is tender and Chili is thick and bubbly.
- Stir occasionally.
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