Ken Haycook's Award Winning Chili

Course : Chili
Serves: 6
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3 pound Beef Brisket, diced
2 cloves garlic minced
1 teaspoon Black pepper
2 tablespoons Cumin
1 teaspoon Ginger
1 tablespoons Red Pepper
8 ounces tomato paste
1 1/2 Cup Boiling water
1 Medium Tomato, FC
4 Ounces V8 juice
3/4 Cup Onion, diced
1 tablespoons Salt
3 tablespoons Chili Powder
1 tablespoons Paprika
1 tablespoons Dry Mustard
1 teaspoon Oregano
1 large Can tomato sauce
6 ounces cheap beer
1 Medium Jalapeno, FC

Preparation / Directions:

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.

1 Kitchen's say:
  (3 3/4 Stars!)
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