Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Beef Brisket, diced |
| 2 cloves | Garlic, minced |
| 1 teaspoon | Black pepper |
| 2 tablespoons | Cumin |
| 1 teaspoon | Ginger |
| 1 tablespoon | Red Pepper |
| 1 small | Can tomato paste |
| 1½ cup | Boiling water |
| 1 \N | Tomato, FC |
| 4 ounces | Can V8 juice |
| ¾ cup | Onion, diced |
| 1 tablespoon | Salt |
| 3 tablespoons | Chili Powder |
| 1 tablespoon | Paprika |
| 1 tablespoon | Dry Mustard |
| 1 teaspoon | Oregano |
| 1 large | Can tomato sauce |
| ½ \N | Can cheap beer |
| 1 \N | Jalapeno, FC |
Only use Brisket. DO NOT USE GROUND BEEF. The best chili is made from slow simmered brisket.
Brown the brisket with a little oil. Drain and remove meat. Saute onion and garlic in the left over oil. Add all the spices and let pan roast. Add the beef back to the pot and add the tomato paste, tomato sauce, water, V8 juice, tomato, jalapeno, and beer. Cover and simmer for 3 hr. Add more beer if chili gets too dry.