I don't normally act so stingy when asked to share a recipe. Big Dawg, I once shared this chili with members of another forum, Bamabob being one of them. One member in particular liked it so much that he took some all the way from Alabama back to Connecticut for his Grandkids. They LOVED it so he asked me for the recipe. I thought about it and e-mailed it to him. He then tells me that he is going to open a restaurant and serve my chili! That bugged me, I have to be honest. He didn't even ask! I gave him a little piece of my mind and he said he wouldn't do it. I have lost touch with him so I don't know if he ever did or not. My guess is that he didn't as he was knocking 80 years old. At any rate, I am going to post it here for those that want to make it. It has a TON of things in it, I just made a pot (have it simmering now) and it took me at least an hour to prep. I made this one afternoon by winging it and I really liked it so I set out to recreate it, this time measuring the ingredients as I went. You'll see the list and think of it as a "Pantry Cleaning Out" recipe and it kind of was just that, lol. Without further ado, I give you Jason's (me) Southwest Brisket Chili. I have a recipe program on my tablet so I just exported it from there to make it easy.
Jason's Souhwest Brisket ChiliIngredients2 pounds of smoked brisket cut into bite sized cubes
1 large can of diced green chilis
1 tablespoon diced pickled jalapenos
1 whole fire roasted bell pepper seeded and diced (I use yellow)
6 strips of bacon cooked less than crispy and then rough chopped
1 small onion finely diced and sauteed in bacon drippings
1 tablespoon crushed garlic sauteed in bacon drippings
1 can of whole kernel corn (drained)
1 small can of tomato paste
1 small can of tomato sauce
1 can of stewed tomatoes
1 can of whole peeled tomatoes (crushed with wooden spoon as you add to pot)
1 1/2 teaspoons Ancho chili powder
1 Tablespoon chili powder
1 1/2 Tablespoons Cumin
1 1/4 teaspoon celery salt
1 teaspoon oregano
1 1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon coriander
1 can of chili hot beans (Kroger has them, it's just hot chili beans)
1 can of red kidney beans
1 can of black beans
1/2 can of beef broth
1/3 cup ketchup
2 Tablespoons KC Masterpiece BBQ sauce
2 shakes Tabasco
2 shakes Worcestershire Sauce
Whole Bottle of Corona or similar lager type beer
DirectionsFry up 6 strips of bacon
Sautee onions and fire roasted bell pepper in bacon drippings
Add crushed garlic at the end of sauteeing so as to not burn garlic
Remove onions, garlic, peppers from drippings and add to pot along with the rough chopped bacon
Add all of the remaining ingrediens and simmer on low heat for 2 hours to allow the meat to become tender and release smokiness into the chili
Adjust for seasonings at this time, add more cayenne, chili powder, pepper if desired. It shouldn't need any though. The brisket will release seasonings into the chili as well.
I realize most of you won't ever make this but if you do, give credit where credit is due
Enjoy!
