StPeteBBQ
10-13-2004, 07:25 PM
With cool weather on the horizon, it's time to start thinking about Chili...
3 TBS. olive oil
6 LB. beef brisket (cut into 1" cubes)
2 LB. Premium Pork breakfast sausage with sage
2 lg. onions, chopped fine
3 cups strong coffee
6 cloves of garlic, minced
1 28-oz. can diced tomatoes
2 dried ancho peppers, seeded & chopped fine
3 beef bouillon cubes
2 small cans chipotle peppers in adobo sauce, chopped fine
2 squares bittersweet chocolate
2 7-oz. cans sales, verde
2 12-oz. bottles Mexican beer
1 oz. (1 shot) tequila
Juice of one lime
1TBS. brown sugar
1 TBS. salt
1 tsp. black pepper
3 TBS. liquid smoke
6 TBS. chili powder
6 TBS. ground cumin
8 green onions, sliced (for garnish)
2 cups shredded Mexican 4 cheese blend cheese (for garnish)
Heat olive oil in large cast iron pot on high heat. When oil is hot, add the cubed beef and cook until browned, stirring occasionally. When beef is browned, remove from pot and set aside, Drain any liquid from the pot. Return pot to stove and, on medium-high heat, cook the pork sausage and chopped onions until sausage is cooked and onions are translucent. At this point, return the cubed beef to the pot along with all the remaining ingredients. Stir well, cover, and simmer on low to medium-low for 3 to 4 hours, stirring occasionally, until beef brisket is tender and chili has thickened. Ladle into bowls and garnish with shredded cheese blend & sliced green onions. Serves 8-10
3 TBS. olive oil
6 LB. beef brisket (cut into 1" cubes)
2 LB. Premium Pork breakfast sausage with sage
2 lg. onions, chopped fine
3 cups strong coffee
6 cloves of garlic, minced
1 28-oz. can diced tomatoes
2 dried ancho peppers, seeded & chopped fine
3 beef bouillon cubes
2 small cans chipotle peppers in adobo sauce, chopped fine
2 squares bittersweet chocolate
2 7-oz. cans sales, verde
2 12-oz. bottles Mexican beer
1 oz. (1 shot) tequila
Juice of one lime
1TBS. brown sugar
1 TBS. salt
1 tsp. black pepper
3 TBS. liquid smoke
6 TBS. chili powder
6 TBS. ground cumin
8 green onions, sliced (for garnish)
2 cups shredded Mexican 4 cheese blend cheese (for garnish)
Heat olive oil in large cast iron pot on high heat. When oil is hot, add the cubed beef and cook until browned, stirring occasionally. When beef is browned, remove from pot and set aside, Drain any liquid from the pot. Return pot to stove and, on medium-high heat, cook the pork sausage and chopped onions until sausage is cooked and onions are translucent. At this point, return the cubed beef to the pot along with all the remaining ingredients. Stir well, cover, and simmer on low to medium-low for 3 to 4 hours, stirring occasionally, until beef brisket is tender and chili has thickened. Ladle into bowls and garnish with shredded cheese blend & sliced green onions. Serves 8-10