Brisket Chili (Without Beans!)
Try this Brisket Chili (Without Beans!) recipe, or contribute your own.
Suggest a better descriptionStill searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 2 Bottles of _good_ dark beer
- 1 c Onion; diced or sliced ****
- 3 Strips cooked bacon; cut up,
- 1 ts Course grind black pepper **
- 5 Cloves of diced garlic *; up
- 1 ts Oregano
- 1 cn (14.5 oz) of Hunts tomatoes;
- 1 ts Ginger
- 1 cn Tomato sauce; (15 oz),
- 1 sm Can tomato paste
- 1 tb Paprika
- 1 cn Rotel tomatoes
- 3 lb Smoked brisket and a few
- 3 tb Chili powder
- 1 1/2 c Water
- 1 tb Dry mustard or 2 tablespoons
- 1 Jalapeno or hot peppers you
- 2 tb Cumin
- 1 cn V-8 Picante drink
- 1/2 tb Red pepper flakes ***
- 1 tb Seasoning salt. I use Crazy
INSTRUCTIONS
* - more if you live around vampires. Do not use garlic powder ** You can use regular grind, but the course grind adds a better flavor *** (Wimps may delete the red pepper altogether, if desired. Chili heads can add more.) **** You want it in chunks, not something that will disappear when you cook it. ***** I use Sam Adams Boston Ale. Do _not_ use the 99% water American beer. Use one bottle in the pot, drink the other. ****** or several fresh ones from the garden. Dont use the ones from the store. They either need to be fresh or canned. Dont know why, but it makes a difference in taste. Scrape some of the fat off the brisket into a large pot or dutch oven. Heat it. Add the onions and garlic. saute until limp. Add all the liquids and spices and bring to a simmer. Cut the brisket into eating size chunks. 1 lb or so for Texans, smaller for women and others (g). (You can tell Im a Texan.) Throw in the ribs if you have any - dont bother to cut them into individual pieces. Simmer for at least one hour. I dont like to use thickeners, so if you do, you are on your own for amounts. If desired, you may serve pinto beans as a side dish or put the chili over tamales. Also good served over rice. Great stuff for breakfast. Build a 3 layer dish - hash browns, fried eggs, then reheated chili. Posted to bbq-digest by "Karl L. Sandwell-Weiss"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (1785g) | ||
| Recipe Makes: 1 servings | ||
|
|
||
| Calories: 214 | ||
| Calories from Fat: 86 (40%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 9.6g | 13 % | |
| Saturated Fat 1.4g | 7 % | |
| Monounsaturated Fat 2.9g | ||
| Polyunsanturated Fat 3.9g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 288.8mg | 10 % | |
| Potassium 1502.1mg | 40 % | |
| Total Carbohydrate 37.8g | 11 % | |
| Dietary Fiber 18.7g | 75 % | |
| Sugars, other 19.1g | ||
| Protein 9.6g | 14 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 214
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.