This recipe is for your left over smoked brisket. Which I know is not gonna be a normal item. Leftover and brisket should never be in the same sentence. We smoked a rather large brisket and we have had about all the bbq brisket we could handle so this is what we chose to do with part of it. The other pound will go into a Mexican dish we will prepare over the weekend. This is the smallest batch of chili I have ever made. Normally I fill the crock pot completely full when cooking chili.
- 3/4 lb to 1 lb of chopped smoked brisket
- 1/2 medium onion chopped
- 1 clove garlic minced
- 2 cans tomatoes
- 1 can Bush brand chili beans
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon granulated beef stock
Round up all the above suspects and throw them into the crock pot. Take your stir stick and mix together pretty good. Set your crock pot to high for the first hour. Then reduce to low for the next 3 hours. Don't go sticking your finger in it to see how it taste until those 4 hours have passed. Then you may have one small spoonful to make sure ya like it. If it is not spicy enough you can do what we do. Take your shaker with ground up cayenne red pepper and shake it over the pot until you think the heat is where ya want it. Stir it around and let that heat mingle in there a bit. Now one of the most important things about this chili is serving size. Only put in your bowl the amount you can eat. You don't want to waste any of this goodness. Throw some shredded cheddar on top of the hot chili in your bowl as soon as it starts to melt you are ready to eat.
Half Medium Sweet Onion and 1 clove of Garlic
Mince Garlic and chop Onion
Add 3/4 to 1 lbs of chopped smoked brisket
Two Cans Diced Tomatoes
Do not drain Tomatoes add to Crockpot
Your choice of beans added to pot Stir well
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