| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef brisket; diced |
| 3/4 |
c |
Onion; diced |
| 2 |
|
Cloves garlic; minced |
| 1 |
tb |
Salt |
| 1 |
ts |
Black pepper |
| 3 |
tb |
Chili powder |
| 2 |
tb |
Cumin |
| 1 |
tb |
Paprika |
| 1 |
ts |
Ginger |
| 1 |
tb |
Dry mustard |
| 1 |
tb |
Red pepper |
| 1 |
ts |
Oregano |
| 1 |
cn |
(small) tomato paste |
| 1 |
cn |
(large) tomato sauce |
| 1 1/2 |
c |
Boiling water |
| 1/2 |
cn |
Cheap beer |
| 1 |
|
Tomato; finely chopped |
| 1 |
|
Jalapeno; finely chopped |
| 1 |
cn |
(4-oz) V8 juice |
INSTRUCTIONS
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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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