(Award Winning) Smoked Brisket Chili Served at Salado After Party 2014

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carriejacks

3 cups celery, chopped

3 small jalapenos, thinly sliced

3 purple onions, chopped

subheading: Sauté the vegetables in vegetable oil or bacon grease until translucent. Then add:

4 cloves of garlic, pressed

Sauté for about 30 seconds. Add the following spices and bloom them in the hot oil with the veggies.

½ cup + 2 TBL chili powder (I use Pendery’s Original Chile Blend which is available in the Central Market bulk section or here: www.penderys.com/ )

2 tsp. smoked paprika

2 tsp. cayenne

1 TBL cumin

2 tsp. Mexican oregano

2 tsp. granulated onion

2 tsp. granulated garlic

subheading: Once this mixture has bloomed, add:

1 c. red wine (Pinot Noir or Claret)

subheading: Reduce the wine down for about 10 minutes. Then add:

1 14 oz. can tomato sauce

3 15 oz. cans diced tomatoes

3 cups LOW SODIUM beef stock/broth

12 oz. V-8 juice

3 TBL Knorr Tomato Bouillon w/ Chicken Flavor (powdered)

2 TBL of whatever rub you used on the brisket (if other than salt and pepper)

2 ½ lbs. of cooked smoked brisket, cut into 3/8” cubes

(Optional: 1 to 2 20 oz. cans of pinto beans, drained and rinsed. I always include these.)

Test for need to add salt

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