HOT BRISKET CHILI NO BEANS
"My chili story begins when I met my husband and married in 09. Little did I know that his family does a chili cookoff every year in October so I had to learn the ways of the chili. You must master being a chili cook to compete in his family!"
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked Beef Brisket | 3 lbs Cubed 1inch Cubes, 3 Cups, 28 Ounce Can, Coarse Ground Black Pepper, Salt Koasher, Cumin, Paprika, Chili Powder, Minced, Minced, Minced, Vegtable Oil, Sazon Con Azafran Goya, Los Chileros Green Jalepeno Powder, Floaters Do Not Cut Pepper, Floaters Do Not Cut Pepper, Cut into Pieces |
| Beef Broth | |
| Crushed Tomatoes | |
| 1/2 Teaspoon | |
| 2 Teaspoons | |
| 1 Tablespoon | |
| 2 Tablespoons | |
| 1/4 Cup | |
| 3 Cloves Garlic | |
| 2 Jalepenos | |
| 1 Yellow Onion | |
| 2 Tablespoons | |
| 1 Packet | |
| 1 Tablespoon | |
| (Optional ) 2-3 Habanero Peppers | |
| (Optional) 2-3 Serrano Peppers | |
| 1 Bar Dark Chocolate Car |
Directions
-
Add oil to a large boiling pot on high heat.
-
Add onions and jalapeno and cook for 4-5 minutes, until translucent.
-
Add in garlic, chili powder, paprika, cumin, salt, pepper, sazon con azafran goya, los chileros green jalepeno powder, tomatoes, beef broth, dark chocolate and cooked brisket, and stir well.
- ( Optional Heat ) Add floaters of habanero peppers to give the chili more heat you can also use serrano peppers for more flavor and heat.
-
Bring to a boil, then reduce heat to medium and simmer for 2-3 hours, stirring occasionally.