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Brisket Chili

  • Yields: 10 Servings
  • Cook time: 45 minutes
  • Prep time: 15 minutes


  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 4 cups whole peeled tomatoes crushed with juice (from can)
  • 1/3 cup chili powder
  • 3 tablespoons Paprika
  • 3 tablespoons Valentina's Red Rub
  • 2 tablespoons kosher salt
  • 1 teaspoons cumin
  • 1 teaspoons cayenne
  • 3 pound of your favorite brisket
  • 1 Serrano pepper
  • 10-inch Dutch Oven
  • 1 cup flour
  • A few ounces of water


  1. Begin with an open fire and Kingsford charcoal.
  2. Place the Dutch oven over 5-8 coals. Surround Dutch oven with 10-15 coals. Add more as needed.
  3. Next, add olive oil and onions. Sauté to bring out the aroma.
  4. Add crushed tomatoes and water, and stir well. Then add spices and stir well.
  5. Cover and cook for 10-15 minutes.
  6. Next, add slurry mixture to thicken chili.
  7. Stir in and cook for 10-15 minutes.

For safe meat preparation, reference the USDA website.

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