Brisket Chili
Have leftover brisket that you need to use up? Try out this delicious recipe. This chili is also a great vehicle for your favorite Tucker's Pepper Co hot sauce.
Ingredients
- 1 TBSP Olive Oil
- 4 Cups Chopped Brisket
- 1 Large Onion Small Diced
- 2 Poblano Peppers Medium Diced
- 3 Jalapenos Small Diced, seeded
- 1 Red Bell Pepper Medium Diced
- 2 TBSP Tucker's Jalapeno Salt
- 1 TBSP Ancho Chili Powder
- 1 tsp Cumin
- 1 Quart Beef Stock 1 cup for Deglazing
- 1/2 Lime Juiced
- 1 TBSP Soy Sauce
- 12 oz Your Favorite Dark Beer
- 1 14oz Can Chili Beans Undrained
- 1 14oz Can Light Red Kidney Beans Drained and Rinsed
- 1 14oz Can Dark Red Kidney Beans Drained and Rinsed
- 1 14oz Can Black Beans Drained and Rinsed
- 1 28oz Can Petite Diced Tomatoes
- 1 28oz Can Whole San Marzano Tomatoes
- 1 28oz Can Crushed Tomatoes
Instructions
- Heat Olive Oil over Medium-High heat for 1 minute in large stock pot. (I used a 12 quart pot for this one)
- Add Brisket and Onion and Cook for 2 Minutes.
- Add Seasonings and Peppers, then cook for 1 Minute.
- Deglaze the pan with 1 cup of the Beef Stock. Stir until fond is no longer on the bottom of the pan.
- Add remainder of Beef Stock, Juice of half of a Lime, Soy Sauce and your dark beer. Give the chili a good stir.
- Add beans and tomatoes and stir well.
- Bring to a boil and stir about every 15 minutes.
- After about 30 minutes, turn the heat down to low and simmer for 3 hours. Continue to stir the chili every 15 minutes, making sure that no beans or tomatoes are sticking to the bottom of the pan.
- After 3 hours, simmer for an additional 30 minutes with cover on.