Brisket and Chili are two of the finest things to eat. Combine them, and you have something so amazing, they’ll flock to your table from miles away. Be sure to also check out our Brisket episode, which is the prelude to this Chili cook.
3 lbs Brisket
3 cans of dice tomatoes, chili ready
2 cans of chili paste
2 sweet onions
1 can chipotle in adobo sauce
4 chili or jalapeño peppers (add more for more heat)
2 Beef Broth
1 1/3 cup lite or dark brown sugar
3 to 6 tbsp chili powder
1 or 2 tbsp black pepper
1 or 2 tbsp salt
1 or 2 tbsp cumin
1 or 2 tbsp paprika
1 or 2 tbsp dry mustard
1 or 2 tbsp oregano
1 tbsp ginger
1 tbsp garlic powder
Heat pan on medium heat, and pour in a layer of olive oil. Add 2 chopped sweet onions, season, and saute.
In large pan, combine all other ingredients, except 1 bottle of beef broth. The second will be for thinning if the outcome is thicker than desired.
When ready, combine sautéed onions into large pan, mix together, bring to boil, then simmer for 2-3 hours.
Serve hot, fills a large crockpot.