Brisket Chili
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
For safe meat preparation, reference the USDA website.
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