Brisket Chili


 

Brisket + Chili = OMG

Brisket & chili are two of our favorite meals, so why not combine them to make one super favorite meal?  On a recent batch we discovered our new "secret ingredient" - brisket Au Jus.  That's right, brisket drippings.  We usually freeze a pound or two of the brisket flat for chili (like we do the venison) and now we’ve added cup servings of the Au Jus to the freezer vault. That stuff is like brown gold!

In a large pot, start by browning 1 pound of ground beef & 1 medium onion.
Then add the following:
2 cups of tomato sauce (see our recipe)
1 pound of cubed smoked brisket
1 cup of brisket Au Jus
1 can of Hunt's Fire Roasted Diced Tomatoes
2 cans of Kidney or chili beans
2 cups of water (depends on how soupy you like it)
1 tablespoon of chili powder (to taste)
Simmer for a while so the ingredients can meld together & salt to taste.

We usually make a big pot & freeze half for easy meals later. 

tip:  Depending on how spicy you made your tomato sauce, the intensity of your chili powder & how spicy you like your chili, you may want to adjust the amount of chili powder.  We like the Medium Authentic New Mexican Red Chile Powder from the Sante Fe School of Cooking.