Ken Haycooks Award Winning Chili Aka Garde
Serving Size : 6
Ingredients for prepare Ken Haycooks Award Winning Chili Aka Garde
:
| 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 Aka Garde
Only use Brisket. DO NOT USE GROUND BEEF. The best chili
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is made from slow simmered brisket. Brown the brisket with a little
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oil. Drain and remove meat. Saute onion and garlic in the left over oil. Add all the
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spices and let pan roast. Add the beef back to the pot and add the tomato paste,
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tomato sauce, water, V8 juice, tomato, jalapeno, and beer. Cover and simmer for 3 hr.
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Add more beer if chili gets too dry.
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