Ken haycook's award winning chili

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 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 Can cheap beer
1 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.

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