This is a very hot and spicy chili! To reduce the heat, discard the seeds from the jalapeños. It will still be spicy, even discarding the seeds. Tip: when removing seeds from jalapenos wear food prep gloves and scrape seeds out with a small spoon to protect skin/fingers from burning.
Recipe Found HERE
Recipe also here: http://itsmyrub.com/award-winning-smoked-brisket-chili/
Yield: 1 ½ gallons
3 cups celery, chopped
3 small jalapenos, thinly sliced (I discard all the seeds)
3 purple onions, chopped
vegetable oil or bacon grease
4 cloves of garlic, pressed (or minced)
½ cup + 2 Tablespoons chili powder (Pendery’s Original Chile Blend)
2 teaspoons smoked paprika
2 teaspoons cayenne
1 Tablespoon cumin
2 teaspoons Mexican oregano (Pendery's Mexican Oregano)
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 cup red wine (Pinot Noir or Claret)
1 (14 oz.) can tomato sauce (I use Hunts)
3 (15 oz.) cans diced tomatoes (Hunts)
3 cups LOW SODIUM beef stock/broth
12 oz. V-8 juice
3 Tablespoons Knorr Tomato Bouillon w/ Chicken Flavor (powdered) (Amazon, Hispanic food section)
2 Tablespoons of whatever rub you used on the brisket (if other than salt and pepper) (optional)
2 ½ lbs. of cooked smoked brisket, cut into 3/8” cubes (you can buy this already smoked from a BBQ restaurant)
Optional: 1-2 (20 oz) cans of pinto beans, drained and rinsed (we do not add beans)
3 cups celery, chopped
3 small jalapenos, thinly sliced
3 purple onions, chopped
Sauté the vegetables in vegetable oil or bacon grease until translucent. 10 min +
Then add: 4 cloves of garlic, pressed (or minced) Sauté for about 30 seconds, stirring constantly,
Add the following spices and bloom them in the hot oil with the veggies:
½ cup + 2 Tablespoons chili powder (Pendery’s Original Chile Blend: http://www.penderys.com/ )
2 teaspoons smoked paprika
2 teaspoons cayenne
1 Tablespoon cumin
2 teaspoons Mexican oregano (also available at http://www.penderys.com/)
2 teaspoons granulated onion
2 teaspoons granulated garlic
Once this mixture has bloomed, add: 1 cup red wine (Pinot Noir or Claret) Reduce the wine down for about 10 minutes.
Then add:
1 (14 oz.) can tomato sauce (I use Hunts)
3 (15 oz.) cans diced tomatoes (Hunts)
3 cups LOW SODIUM beef stock/broth
12 oz. V-8 juice
3 Tablespoons Knorr Tomato Bouillon w/ Chicken Flavor (powdered) (Amazon or hispanic foods section)
2 Tablespoons of whatever rub you used on the brisket (if other than salt and pepper) (optional)
2 ½ lbs. of cooked smoked brisket*, cut into 3/8” cubes
Optional: 1-2 (20 oz) cans of pinto beans, drained and rinsed (I added two 14 oz cans)
Bring up to a slight boil, then turn heat down and simmer until brisket starts falling apart, about 3 hours.
*Cook the brisket as you would cook it to eat it, all the way. The three hour cooking time allows the brisket to fall apart into silky, smaller pieces. You don't want "chunks" of bite-sized brisket remaining in the chili. This way allows you to fully enjoy the brisket BOTH ways!
Rub for smoking the Brisket: "It's My Rub!" Power Blend - You can check out the website at www.itsmyrub.com
Then add: 4 cloves of garlic, pressed (or minced) Sauté for about 30 seconds, stirring constantly,
Add the following spices and bloom them in the hot oil with the veggies:
½ cup + 2 Tablespoons chili powder (Pendery’s Original Chile Blend: http://www.penderys.com/ )
2 teaspoons smoked paprika
2 teaspoons cayenne
1 Tablespoon cumin
2 teaspoons Mexican oregano (also available at http://www.penderys.com/)
2 teaspoons granulated onion
2 teaspoons granulated garlic
Once this mixture has bloomed, add: 1 cup red wine (Pinot Noir or Claret) Reduce the wine down for about 10 minutes.
Then add:
1 (14 oz.) can tomato sauce (I use Hunts)
3 (15 oz.) cans diced tomatoes (Hunts)
3 cups LOW SODIUM beef stock/broth
12 oz. V-8 juice
3 Tablespoons Knorr Tomato Bouillon w/ Chicken Flavor (powdered) (Amazon or hispanic foods section)
2 Tablespoons of whatever rub you used on the brisket (if other than salt and pepper) (optional)
2 ½ lbs. of cooked smoked brisket*, cut into 3/8” cubes
Optional: 1-2 (20 oz) cans of pinto beans, drained and rinsed (I added two 14 oz cans)
Bring up to a slight boil, then turn heat down and simmer until brisket starts falling apart, about 3 hours.
*Cook the brisket as you would cook it to eat it, all the way. The three hour cooking time allows the brisket to fall apart into silky, smaller pieces. You don't want "chunks" of bite-sized brisket remaining in the chili. This way allows you to fully enjoy the brisket BOTH ways!
Rub for smoking the Brisket: "It's My Rub!" Power Blend - You can check out the website at www.itsmyrub.com
