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"Limp Brisket" Chili

The chili cook-off went well. "We", as Chad says, got second place. He thinks that tasting throughout the day counts as helping! :) And he felt robbed of the first place honor. We only lost by 1 vote, so next year I will invite more of my friends!

The name came from needing to be clever... so it really doesn’t define anything about the chili.

On to the recipe... basically I read a lot of recipes online and here is what I came up with. I apologize if it’s hard to follow, as it was sort of an experiment and I did a lot of things on the fly when I made this!

Limp Brisket Chili
(my very own creation)

Ingredients
3 lbs. beef brisket, trimmed of fat
2 large onions, seeded and chopped
2 green peppers, seeded and chopped
1 orange pepper, seeded and chopped
3 chili peppers, seeded and chopped
29 oz. tomato sauce
red hot cayenne pepper sauce
5 cloves garlic
approximately 3/4 cup chili powder
2-3 tbsp cumin
1 beer
2 14.5 oz cans chicken broth
about 4 cups whole tomatoes mashed with juice (large can)
1 14.5 oz can diced tomatoes with juice
2 limes
2 tbsp soy sauce
1/2 cup ketchup
1 tbsp kosher salt
1 tsp allspice
1 tsp black pepper
1 tsp oregano
1/2 cup + 2 tsp brown sugar

1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed

Step 1 -

Preparing the brisket.

Preheat oven to 325.
Rub the brisket with salt, pepper, some chili powder, cumin and place the brisket in a baking dish.
Cover with about 1/2 cup of chopped onion, 1-2 chopped chili peppers, 2 minced garlic cloves, and 1 chopped green pepper.
Mix together 12 oz (1 1/2 cups) tomato sauce, 1/2 cup brown sugar, beer, and about 2 tbsp chili powder and 1 tsp cumin.
Cover pan with tightly with aluminum foil and bake for 3 hours.
Remove the aluminum foil and bake for an additional 20-30 minutes.
Let the brisket rest while preparing the rest of the ingredients. If you want you can attempt to skim the fat out of the sauce and add it to the chili later, but this is difficult for me, so I just threw out most of the sauce.

Step 2
In a skillet, heat oil to sauté spices, onions, and peppers. Once oil is heated, add 2 tbsp chili powder, 1 tbsp cumin, 1 tsp crushed red pepper and heat to bring out the flavor a little. Add 1 chopped green pepper, 1 chopped orange pepper, 1 chopped chili pepper, 1 onion, 3 cloves garlic and sauté until tender.

Step 3
In a crockpot or large pot, mix the rest of the tomato sauce (17 oz), 4 cups (large can) of tomato, and can of diced tomatoes. Add the sautéed vegetables, 2 cans of chicken broth, juice from 2 limes, 2 tbsp soy sauce, 1 tbsp cayenne pepper sauce, ½ cup ketchup, 1 tbsp kosher salt, 1 tsp allspice, 1 tsp freshly ground black pepper, 1 tsp crushed oregano, ½ cup chili powder, 2 tsp brown sugar, and 2 tsp cumin. Bring to a boil. Meanwhile shred the meat and add to the chili. Once it’s at a boiling point, reduce the heat and let it simmer for several hours. Season to taste. About 45 minutes before it is ready to be served add the beans.