This recipe is the finale and winner of them all in this year’s Souptober. And I mean quite literally.
My daughter-in-law entered this in my son’s work’s chili cook-off and won first place.
Its name just makes my mouth water. Plus, it was completely eaten so we were not able to even have a sample.
No, really it is okay. I’m sure we will have another chance to taste it in the future. This girl is a fabulous cook. She is magical in the kitchen. Even before I knew she had won, I asked for the recipe and gave an example of how I would like a photo taken of the dish before entering it.
Are you ready? Let’s go!
Smoked Brisket Chili
Ingredients
- 2 Tbsp. olive oil or lard
- 2 onions diced
- 5 cloves garlic minced
- 1 jalapeno more if desired
- 1 tbsp. cumin
- 1 tbsp. chili powder
- 1 tbsp. paprika optional
- 1 tsp. cinnamon optional
- 3-4 cups left over smoked brisket coarsely chopped
- 1/2 cup water
- 1 10 oz. can Rotel tomatoes
- 1 14.5 can diced tomatoes
- 1 8 oz. can tomato sauce
Instructions
- In a large pot, over medium heat, sauté the onions, garlic and jalapeno in the oil or lard, until the onions become translucent.
- Add the cumin, chili powder, paprika, cinnamon and tomato paste-cook until the spices become more fragrant and the tomato paste darkens.
- Add water, allow it to simmer for a few seconds and use it to deglaze the pan.
- Scrape all those browned delicious bits off the bottom-don't leave any flavour behind!
- Add the chopped brisket, Rotel tomatoes, diced tomatoes, and tomato sauce. Stir until ingredients are well combined.
- Bring the pot of chili to a low simmer over medium-low and allow to simmer for at least 30 minutes, but up to a few hours.
- If you find the chili becomes too thick, simply add a 1/4 cup of water to thin it out.
- Serve hot!
- Bacon can be added it desired.
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