Let's get grilling

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.
Cooking for 10 people

Ingredients


  • 10-inch Dutch Oven

Chili

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

Slurry

  • flour
    1 cup
  • of water
    A few ounces

Credit: Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford


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