Brisket Chili


 
B

Bill Schultz

TVWBB Hall of Fame
Something happening here

DSC_0585_zps33214c55.jpg


Rain storms threatening so everything moved inside, 2/3 of the left over brisket ground into ground meat and the nicer point pieces diced up into nice chunks, jalapenos, yellow and red peppers, six cloves of garlic, numerous spices, onions. In the cast iron

DSC_0588_zps33791401.jpg


Your plate after four hours of cooking, you will like it

DSC_0590_zps91415b77.jpg
 
Hearty looking pot of chili!!! Its still a little too warm here for chili but yours has me craving some.
 
i'm a bit confused. the title included the word Chili, but I see beans in the cook. there is something amiss. :D
 
Thanks Guys, and Bill from Texas, the next one I make I will do just for you. It will be venison, five different dried chili's roasted then rehydrated in cast iron then put in a blender with some oil and ground into a paste. Then into a CI with onions and garlic simmering with the chili paste, some diced green peppers and all the appropriate spices and cubed venison.
That is my version for those days when I am two stepping around the kitchen. Usually after watching the Duke in a good western.
 
You must log in or register to reply here.

 

Back
Top