Karl Sandwell-Weiss's Brisket Chili

Course : Chili
Serves: 1
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4 pounds smoked brisket and a few ribs if you have -- (pork or beef - no lamb)
4 strips cooked bacon -- cut up
6 cloves garlic diced
1 teaspoon course grind black pepper.
2 tablespoons cumin
1 teaspoon ginger
1/2 tablespoon red pepper flakes
1 can Rotel tomatoes
1 can V-8 Picante drink
8 ounces tomato paste
1 cup onion -- diced or sliced.
1 1/2 cups water
2 bottles dark beer Adams Boston Ale.
1 tablespoon seasoning salt.
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon dry mustard
1 teaspoon oregano

Preparation / Directions:

If you want, add one large can of tomato sauce (15 oz) If you want more tomato flavor, add one 14.5 oz can of Hunts tomatoes 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. 1 to however many Jalapeno or hot peppers you have around. 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 c

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