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Smoked Brisket Chili

Chef BoyareeChef Boyaree Posts: 1
edited 7:49PM in Soups, Stews, Chilis
Ingredients3 pounds smoked brisket, chopped into small cubes2 large canned chipotle peppers chopped finely1 large can crushed tomatoes2 small cans tomato paste1 medium onion, chopped2 tablespoons chopped garlic2 bottles Harpoon IPA
2/3 cup brown sugar1/2 cup Worcestershire sauce1/2 cup Frank's Hot Sauce1 can black beans (optional)
Spices:1 teaspoon black course-ground pepper2 tablespoons cumin
1/2 teaspoon ginger1 tablespoon salt3 tablespoons chili powder1 tablespoon paprika1 tablespoon dry mustard1 teaspoon oreganoOlive oil InstructionsCombine all ingredients, except onion, garlic, spices and one beer, and simmer in a large Dutch oven for two hours.
In a separate pan, sauté onions and garlic in olive oil. Add spices, then mix with chili. Simmer 2-3 hours, adding beer as needed for thickness. Hint: The brown sugar will decrease the heat from the peppers, so add more if the chili is too spicy. Add more peppers if chili isn’t hot enough.NotesI will not take credit for this recipe. I found it online and made a few small changes to my liking. Not looking for credit... just sharing an amazing recipe.Number of Servings: 20Time to Prepare: 4 hours or more
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