Brisket Chili Recepies

What is yours?

Here is mine:

Ingredients and prep:

4 pounds of leftover pecan smoked brisket, trimmed of all excess fat. cut into small inch square pieces.
4 sweet onions, chopped very fine
4 roasted red peppers chopped
3 tablespoons minced garlic
1tsp celery seeds
1tsp celery salt
2-3 tablespoons of EVOO

1 1/2 cups of a dry red wine


2/3 cup of chili powder
1 TBL spoon oregano
1 TBL spoon granulated garlic
1 TBL spoon of granulated onion or onion powder
6 14.5 oz cans of diced "chili ready" tomatoes
2 tsp cayenne

1 28 oz can of reduced sodium tomato sauce
1 46 oz low sodium original V8 Juice
1 32 oz low sodium beef broth
1 16 oz low sodium chicken broth

on medium heat, heat the evoo. 
Add onion, red peppers, garlic, celery salt and celery seeds, cook, stirring frequently untill onions turn translucent
When the onions are soft, add chili powder, oregano, granulated garlic, onion powder, dicedtomatoes and cayenne
stir vigorously until all are mixrd in, and let cook for about 2 minutes.
Add wine and stir it into the mix very well.

Let this cook for about ten minutes to reduce down the wine. Drink the remaining wine. open second bottle and let breathe while chili cooks.

Add the tomato sauce, V8, and beef broth and the chicken broth.

Cook for about three hours on reduced heat until brisket begins to fall apart, stir vigorously frequently to help break down the brisket.

This should make about 3-4 gallons. great in a bowl, on potatoes, nachos, you name it. 

It goes quickly.

Drink the wine.