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.