logo

BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

September 27 2013

Homecoming Gone Wild - Brisket Chili

    1 beef brisket (5 pounds), cut into 2 to 3-inch cubes
    2 cups onion, chopped
    1 cup red bell pepper, chopped
    1 cup green bell pepper, chopped
    1 can of roasted green chilies (7 ounces)
    6 garlic cloves, minced
    5 tablespoons Pork Barrel BBQ’s All American Spice Rub
    2 tablespoons cumin
    1 tablespoon dried oregano
    2 10-ounce cans fire-roasted diced tomatoes
    2 12 ounce beers
    16 ounces black beans
    16 ounces navy beans
    salt and black pepper

Preheat a large Dutch oven or stockpot.  Sprinkle the cubes of beef brisket with 3 tablespoons of Pork Barrel BBQ’s All American Spice Rub and sauté in the pot until browned.  Remove from pot and set to the side.  Reduce heat to medium and add the onions and garlic and cook for 4 minutes.  

Add the remaining 2 tablespoons of Pork Barrel BBQ’s All American Spice Rub, 1 tablespoon salt, cumin and oregano and cook for 4 minutes.  Add the red and green bell peppers, roasted green chilies, and tomatoes and cook for 10 minutes.  Return brisket to pot and add beer and bring to a simmer.  Reduce heat to low, cover pot and cook 2 hours.  

Uncover pot, add beans and cook for 1 hour.  Cook until brisket is tender.  Season with salt and pepper to taste.  Skim any fat from the surface of the chili.

Serve with cilantro leaves, pickled jalapenos, sour cream, cheese and corn chips.