45 minutes ago
Monday, October 19, 2009
I am not a chili type of girl, I like to eat it on Super Bowl Sunday, but that's about it. The rest of the winter I prefer Belgian Beef Carbonnade or Hunter's Stew.
But since I had a big brisket sitting in the freezer, I thought this recipe looked like the perfect way to use it up.
This chili is called "Big Red Chili", but it should be called "Kitchen Sink Chili" because it has every ingredient you can imagine.
It is another GREAT recipe from 2 Dudes One Pan.
It took pretty much my entire Sunday morning, to chop the veggies and cube up the meat, but it was oh so worth it. Leave 3 plus hours to simmer this huge pot.
It makes a hefty amount, so either have company over or get your containers ready for freezing.
Big Red Brisket Chili (from 2 Dudes One Pan):
8 oz. of bacon, cubed
1.5 lbs. of brisket, cut into 1" cubes (you can also use stew meat if you like)
1.5 lbs. of chopped meat
3 cans of pinto beans, drained and rinsed
2 onions, chopped
3 garlic cloves, chopped
1 cup of water
12 oz. bottle of beer
1 cup of ketchup
2 teaspoons white vinegar
1/4 cup of light brown sugar
1 28 oz. can of tomatoes with juice
2 tbsp tomato paste
1 tbsp tabasco
1 tbsp worcestershire sauce
1 teaspoon cayenne pepper
1 tbsp cumin
1 tbsp chili powder
1 tbsp dried oregano
1 tbsp garlic powder
1 tbsp onion powder (I didn't have this spice, so omitted it)
kosher salt & pepper
shredded cheddar cheese for garnish, optional
(did you ever see so many ingredients!!??).
Cut your brisket into 1" cubes and season with salt and pepper, set aside.
Cook your bacon pieces in a large Dutch oven for 8 minutes until crispy.
Remove from the pot with a slotted spoon and drain on paper towels. Set aside.
Pour out bacon fat, leaving 1 tablespoon of the grease and sear your brisket cubes until browned on all sides, about 5 minutes. Salt and pepper the meat while searing.
Now add your onions and garlic and cook for about 3 minutes until softened.
Add your chopped ground beef to this mixture and cook another 5 minutes or so until all pink is gone and meat looks cooked.
Add the rest of your ingredients, all spices, beans and liquids and bring to a boil.
Simmer partially covered for 3 1/2 hours until brisket is falling apart and tender.
The chili will cook down and become nice and thick.
Ladle into bowls and serve with shredded cheddar.