Recipe

Brisket Tequila Chili Recipe

	Chefmeow / All my dishes 2 years, 2 months ago This is unbelievably good. So many magnificent flavors going on here. A sure fire hit at your card or football parties. Enjoy Prep:10m Cook:300m Servings:18	Chefmeow
	main chili beef pork beer tequila onion chipotle peppers chocolate salsa verde lime

Does this look good? Yeah! / Nope

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Ingredients

3 tablespoons olive oil

6 pounds beef brisket cut into 1" cubes

2 pounds pork breakfast sausage with sage

2 large white onions finely chopped

3 beef bouillon cubes

2 small cans chipotle peppers in adobo sauce chopped fine

2 squares bittersweet chocolate

14 ounce can salsa verde

24 ounces dark beer

1 ounce tequila

Juice from one lime

1 teaspoon salt

6 tablespoons freshly ground black pepper

3 tablespoons liquid smoke

6 tablespoons chili powder

6 tablespoons ground cumin

8 green onions sliced

2 cups shredded Mexican four cheese blend

Directions

Heat olive oil in large cast iron pot on high heat.

When hot add beef and cook until browned stirring occasionally.

Remove from pot and set aside.

Drain any liquid from pot.

Return pot to stove and on medium high heat then cook sausage and onion.

Return beef to pot along with all remaining ingredients.

Stir well then cover and simmer on medium low heat for 4 hours stirring occasionally.

Ladle into bowls and garnish with shredded cheese blend and sliced green onions.

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Comments

shirleyoma 2 years, 2 months ago said:
Oh wow! I love all those flavors!! Sounds devine!

jaie 2 years, 2 months ago said:
That really does have it all goin' on!!! I bet it would be great for a party? SO...where's my invitation?

chefmeow 2 years, 2 months ago said:
Come on over. I'm making a big pot of this next weekend.

dailypatnews 2 years, 2 months ago said:
Luckily there is no picture, otherwise I think I must have wet my keyboard with my saliva....

pudgy47 2 years, 2 months ago said:
This has a lot of stuff happening in the recipe!!!!A must make....

chummers 12 months ago said:
When I decided to make a no-bean chili, I stumbled through this recipe. Matched it up against the Chipotle http://www.grouprecipes.com/17193/chipotle-blue-chili---took-2nd-place-in-chili-contest-i-judged.html blue chili.

Initial response was WOW. My resident official taster (10yrs old) commented. "You got somethin' goin' on there Dad."

Slow roasted in oven at 200 degrees for four hours first day. Brought back up to temp on second day and worked another bottle of Negra Modelo (Dark Beer) http://beeradvocate.com/beer/profile/75/667/ . I ended up putting more in on third day.

I liked the big chunks on the second day. The consistency like little nuggets of spicy beef coated with a snappy smoky pork sausage sauce. By the third day it was ready to line a burrito more than be a chili in my "I'm from MinnEsoda, Eh, where's them there beans?" sort of way.

It took a delayed position of honor at a recent cook off during the Vike's vs Packer's game. The heavy meaty texture was a refreshing change from the countless entries tainted with beans.

On the other hand, I will add tomatoes and beans next time. The overall cost for the brisket and sausage was too high not to spread this recipe out and make the most of it.