3 lb Beef brisket, diced
3/4 cup Onion, diced
2 Cloves garlic, minced
1 tbsp Salt
1 tsp Black pepper
3 tbsp Chili powder
2 tbsp Cumin
1 tbsp Paprika
1 tsp Ginger
1 tbsp Dry mustard
1 tbsp Red pepper
1 tsp Oregano
1 can (small) tomato paste
1 can (large) tomato sauce
1 1/2 cup Boiling water
1/2 can Cheap beer
1 Tomato, finely chopped
1 Jalapeno, finely chopped
1 can (4-oz) V8 juice
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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.
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