| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | 1 | Servings | |
INGREDIENTS
| 3 | lb | Smoked brisket and a few |
| ribs if you have them. | ||
| pork or beef no lamb | ||
| up | ||
| to 4 | ||
| 3 | Strips cooked bacon, cut up | |
| up to 4 | ||
| 5 | Cloves of diced garlic *, up | |
| to 6 | ||
| 1 | t | Course grind black pepper ** |
| 2 | T | Cumin |
| 1 | t | Ginger |
| 1/2 | T | Red pepper flakes *** |
| 1 | Rotel tomatoes | |
| 1 | V-8 Picante drink | |
| 1 | Can tomato paste | |
| 1 | c | Onion, diced or sliced **** |
| 1 1/2 | c | Water |
| 2 | Bottles of good dark beer | |
| ***** | ||
| 1 | T | Seasoning salt. I use Crazy |
| Jane's but table salt | ||
| will | ||
| do. | ||
| 3 | T | Chili powder |
| 1 | T | Paprika |
| 1 | T | Dry mustard or 2 tablespoons |
| of the good stuff out of | ||
| jar. | ||
| 1 | t | Oregano |
| 1 | Tomato sauce, 15 oz | |
| optional | ||
| 1 | 14.5 oz of Hunts tomatoes | |
| If you want more tomato | ||
| flavor ****** | ||
| 1 | Jalapeno or hot peppers you | |
| have around to however | ||
| many |
INSTRUCTIONS
a ~ more if you live around vampires. 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. Don't use the ones from the store. They either need to be fresh or canned. Don't know why, but it makes a difference in taste. Scrape some of the fat off the brisket into a large pot or dutch oven. Heat it. Add the onions and garlic. Sauté until limp. Add all the liquids and spices and bring to a simmer. Cut the brisket into eating size chunks. 1 lb or so for Texans, smaller for women and others (g). (You can tell I'm a Texan.) Throw in the ribs if you have any - don't bother to cut them into individual pieces. Simmer for at least one hour. I don't 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. Posted to bbq-digest by "Karl L. Sandwell-Weiss" <klweiss@wans.net> on Jan 03, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3450
Calories From Fat: 2120
Total Fat: 235.6g
Cholesterol: 758.3mg
Sodium: 4925.4mg
Potassium: 4821.7mg
Carbohydrates: 114.6g
Fiber: 19.8g
Sugar: 20.4g
Protein: 218.3g