Only ChefsLine connects you live to great chefs for personalized menu planning and cooking support.Chef:
Cary Wolfson |
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Food Mood:
Spicy |
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Cuisine:
Mexican |
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Description |
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| This is a big pot o'chili and the best I've ever tasted! Ground beef, buffalo, or top or bottom round can be substituted for brisket. | |
Servings: 20-25 |
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Ingredients |
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3 pounds beef briket in cubed 1/2"-3/4" 1/2 cup olive oil 3/4 cup chili powder 1 1/2 pound chorizo sausage 1 medium onion, chopped 5 cloves garlic, sliced 3 Tbsp ground cumin 2 Tbsp salt 1 Tbsp ground black pepper 2 cup diced tomato, drained and juice reserved 1/4 cup tomato paste 2 bottles dark mexican beer 3 jalapeno peppers, seeded and chopped 2 green peppers, seeded and chopped 1/3 cup brown sugar 3 cup black beans, drained |
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Method |
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| Mix brisket, 1/4 cup olive oil, 1/3 of the chili powder and 1 bottle of beer. Refrigerate overnight. Drain meat. Heat 1/4 cup olive oil in skillet over medium high heat. Brown the brisket well in batches, do not over load the pan. Transfer to large pot. Add chorizo to pan and brown well. Transfer chorizo to pot. Reduce heat in skillet and add onions. Saute until translucent. To pan, add garlic, peppers, chili powder and cumin. Saute 2-3 minutes. Add mixture to pot. Add tomatoes, beer, sugar, reserved tomato liquid and tomato paste to pot. Bring all to a simmer and cook partially covered. After 1 hour, add beans and continue to simmer until meat is tender (another 1/2 to 1 hour.) If needed, you can remove lid and simmer an additional 1/2 hour to reduce liquid. |
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