Make This!!!

Chili with Smoked Brisket

 

 

Omid smoked another brisket for our family this past week. When it was cool enough to slice, I made sure he saved me enough meat so I could make my tasty chili. 

The secret to this delicious recipe is of course, the brisket; but also the spice mix from a box of Carroll Shelby's Chili Kit.  This is a tip I gleaned from my friend Kris C. It has the perfect amount of cumin & chili powder. I don't use the salt, cayenne or masa mix - just the large bag of spices.

 

Here's my yummy recipe in case you want to try it out yourself.

 

Best Ever Brisket Chili

 

4+ cups of smoked brisket, cubed

1 15 oz. can diced tomatoes

1 15 oz. can tomato sauce

1 15 oz. can kidney or black beans, rinsed & drained

1 onion, diced & sautéed

1 4 oz. can roasted & diced green chiles

1 package Carroll Shelby's chili spice mix

8 oz water (more if you like your chili soupy - we like it thick)

 

Saute onion in butter or olive oil until translucent. Place all ingredients in a crock pot and simmer on high for 5 hours, reduce to low for one hour.  Serve with sour cream, green onions & corn bread. Enjoy!

**For a heartier, more rib sticking chili: serve over cooked macaroni noodles.