Brisket Chili

As many of you already know, a team of friends and I participated in a chili cookoff last weekend. Although we didn’t take home first place, it was all for good cause so I guess that makes up for it… Actually, I’m still pretty sore about the whole thing, let’s be real.

Anyways! Our chili was pretty awesome, gives ya that fire in the back of your throat a few seconds after… I won’t give away all of our secrets but here’s how you can get started on your own awesome chili!

First off, get creative with your meat! The winners actually also used a pulled pork similar to the brisket my team used.

Thank the lord we had some awesome guys on our team, Zak and Turner, who smoked this bad boy all night for our chili. Thanks guys!

Slice off the fatty parts…

Ow ow look at ZCopp gettin in there!

Think little Mimi fell in love with the meat man that night.

Be sure to dice the meat into bite sized pieces. The meat is naturally tender and will fall apart in the chili of you don’t cut it with some substance.

I couldn’t take pictures of the rest because it’s top secret but…. You’re recipe should start with something like this:

Per 1lb of meat:
1/2 a large white onion
2 cloves garlic
8oz tomato sauce
1/4 cup cilantro
2 tablespoons chili powder
2 tablespoons cumin
1 cup beef broth
1/2 jalapeño de-seeded

(other topic secret ingredients that will not be named) actually if you really want them, message me.

Sauté the onions with a touch of olive oil. Then add the minced garlic for about a minute or so. Next, combine all the ingredients and let simmer for at least an hour. The longer the better… We let ours sit over night.

Our awesome team Chili Wonka and the Fire Factory! Plus Tony who really helped us out! Thanks Tony!

Casey Laine was also on the team but couldn’t find a photo of her! Miss ya babe!

Happy Chili Cookoff Season everyone!

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Natalie Paramore

The places I go, the things I do and what I eat.

March 7, 2012



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