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Ken haycook's award winning chili (garden fresh chili)
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| Artist: |
_ |
| Categories: |
Chili, Herbs & Spices, Meats |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Beef Brisket, diced | | 2
| cl | Garlic, minced | | 1
| tsp | Black pepper | | 2
| tbsp | Cumin | | 1
| tsp | Ginger | | 1
| tbsp | Red Pepper | | 1
| small | Can tomato paste | | 1 1/2
| cup | Boiling water | | 1
| | Tomato, FC | | 4
| oz | Can V8 juice | | 3/4
| cup | Onion, diced | | 1
| tbsp | Salt | | 3
| tbsp | Chili Powder | | 1
| tbsp | Paprika | | 1
| tbsp | Dry Mustard | | 1
| tsp | Oregano | | 1
| large | Can tomato sauce | | 1/2
| | Can cheap beer | | 1
| | Jalapeno, FC |
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Procedures:
| 1 | Only use brisket. | | 2 | Do not use ground beef. | | 3 | The best chili is made from slow simmered brisket. | | 4 | Brown the brisket with a little oil. | | 5 | Drain and remove meat. | | 6 | Saute onion and garlic in the left over oil. | | 7 | Add all the spices and let pan roast. | | 8 | Add the beef back to the pot and add the tomato paste, tomato sauce, water, v8 juice, tomato, jalapeno, and beer. | | 9 | Cover and simmer for 3 hr. | | 10 | Add more beer if chili gets too dry. | | 11 | Submitted by khaycook@airmail.net |
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