Brisket chili: Difference between revisions
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(Created page with "* One sweet onioN, diced * One Lange bell pepper, diced * 3. tablespoons chili powder * One tablespoon paprika * Two tablespoons cumin * One teaspoon died oregemo * Jour garlic cloves, minced * Two fourteen on vans fire roasted tomato * Two 15 oz ears of black beans (may substitute pint beans) * Two cups stock chicken, vegetable, beef, beer) * Two lbs smoked, chopped or shredded brisket * Two tablespoons neutral oil === Brisket === Prepare brisket the day before === Ch...") |
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* One sweet | * One sweet onion, diced | ||
* One | * One large bell pepper, diced | ||
* 3. tablespoons chili powder | * 3. tablespoons chili powder | ||
* One tablespoon paprika | * One tablespoon paprika | ||
* Two tablespoons cumin | * Two tablespoons cumin | ||
* One teaspoon | * One teaspoon dry oregano | ||
* | * Four garlic cloves, minced | ||
* Two fourteen | * Two fourteen ounce cans fire roasted tomato | ||
* Two 15 oz | * Two 15 oz cans of black beans (may substitute pinto beans) | ||
* Two cups stock chicken, vegetable, beef, beer) | * Two cups stock (chicken, vegetable, beef, beer) | ||
* Two lbs smoked, chopped or shredded brisket | * Two lbs smoked, chopped, or shredded brisket | ||
* Two tablespoons neutral oil | * Two tablespoons neutral oil | ||
| Line 16: | Line 16: | ||
=== Chili === | === Chili === | ||
Heat the oil in a Dutch oven over medium heat. Add the peppers and onions and sauté until soft (5-8 minutes). Add garlic and spices. Cook about a minute until spices are aromatic. Add the remaining ingredients and simmer for one to two hours. Add water as needed. | |||
Best | Best served the following day to allow smoke to infuse the cihili | ||
Latest revision as of 02:45, 2 May 2025
- One sweet onion, diced
- One large bell pepper, diced
- 3. tablespoons chili powder
- One tablespoon paprika
- Two tablespoons cumin
- One teaspoon dry oregano
- Four garlic cloves, minced
- Two fourteen ounce cans fire roasted tomato
- Two 15 oz cans of black beans (may substitute pinto beans)
- Two cups stock (chicken, vegetable, beef, beer)
- Two lbs smoked, chopped, or shredded brisket
- Two tablespoons neutral oil
Brisket
Prepare brisket the day before
Chili
Heat the oil in a Dutch oven over medium heat. Add the peppers and onions and sauté until soft (5-8 minutes). Add garlic and spices. Cook about a minute until spices are aromatic. Add the remaining ingredients and simmer for one to two hours. Add water as needed.
Best served the following day to allow smoke to infuse the cihili