Ken Haycooks Award Winning Chili
Serving Size : 6
Ingredients for prepare Ken Haycooks Award Winning Chili
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | lb | Beef Brisket, diced |
| 2 | cl | Garlic, minced |
| 1 | t | Black pepper |
| 2 | tb | Cumin |
| 1 | t | Ginger |
| 1 | tb | Red Pepper |
| 1 | sm | Can tomato paste |
| 1 1/2 | c | Boiling water |
| 1 | | Tomato, FC |
| 4 | oz | Can V8 juice |
| 3/4 | c | Onion, diced |
| 1 | tb | Salt |
| 3 | tb | Chili Powder |
| 1 | tb | Paprika |
| 1 | tb | Dry Mustard |
| 1 | t | Oregano |
| 1 | lg | Can tomato sauce |
| 1/2 | | Can cheap beer |
| 1 | | Jalapeno, FC |
recipe Ken Haycooks Award Winning Chili
Only use Brisket. DO NOT USE GROUND
beef chili recipe
BEEF. The best chili is made from slow simmered brisket. Brown the brisket
chili sauce recipe
with a little oil. Drain and remove meat. Saute onion and garlic in the left over
beef chili recipe
oil. Add all the spices and let pan roast. Add the beef back to the pot and add the
pork chili verde recipe
tomato paste, tomato sauce, water, V8 juice, tomato, jalapeno, and beer. Cover and simmer for 3 hr. Add more
recipe for chili
beer if chili gets too dry.
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