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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Another recipe from a local favorite, Darrell Teats. I had never seen the use of brisket in chili before but once I tasted it, I was hooked!!! This is his recipe exactly as he gave it to me. The longer it cooks, the better it gets. Ingredients:
1 lb ground chuck |
1/2 lb ground garlic sausage |
1/2 lb beef brisket, smoked |
1/2 onion, finely chopped |
1 garlic clove, minced |
1 tablespoon jack's seasoning (or favorite all purpose seasoning) |
1 teaspoon fresh basil, chopped |
4 tablespoons chili powder |
3 tomatoes (puree'd) |
1 jalapeno pepper (puree'd) |
1 (10 1/2 ounce) can rotel tomatoes (chili style, puree'd) |
3 (8 ounce) cans tomato sauce |
1 tablespoon flour |
Directions:
1. Ground hamburger meat and sausage with onions, then add seasonings.
2. Add tomatoes and Rotel along with jalapeno pepper.
3. Cook on low heat for 10 minutes.
4. Add 2 cans of tomato sauce.
5. Add flour and smoked brisket.
6. Simmer for 5 minutes then add remaining can of tomato sauce.
7. Simmer for 10-30 minutes and serve.
8. You may add cheese and/or chives as a topping.
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