Summer chili recipe
OK, so summer isn't the best time for chili but we smoked meats last week and I wanted to try some smoked brisket in my chili. It was pure heaven!! Incredibly rich flavor and just enough heat to make it interesting. Thought I'd pass it along to other chili lovers in the group.
1 onion
4 cloves garlic
1 lb sage sausage
2 lbs ground chuck
1 lb smoked brisket, shredded
2 pkgs of your favorite chili mix
2 cans of Ro-Tel Chili Fix-Ins
1 15 oz can tomato sauce
32 oz of beef broth (2 packets of Herb-Ox to 32 oz water)
Slice onion and separate rings and crush garlic into large sauce pan. Add beef broth. Cover, bring to a boil, then reduce temperature to a simmer for 3 to 4 hours. Set aside for the next step.
Brown sausage and ground chuck in a large stock pot. As meat completes cooking, add brisket and stir in thoroughly. Pour meat into collander to drain fat and return to stock pot. Add chili mix, Ro-Tel, and tomato sauce. Pour some of the onion and garlic mixture into tomato sauce can to wa**** out then pour all remaining liquid mixture into the stock pot. Stir thoroughly and bring to a simmer. Place lid on stock pot and simmer for 2 hours. Let cool and serve.
1 onion
4 cloves garlic
1 lb sage sausage
2 lbs ground chuck
1 lb smoked brisket, shredded
2 pkgs of your favorite chili mix
2 cans of Ro-Tel Chili Fix-Ins
1 15 oz can tomato sauce
32 oz of beef broth (2 packets of Herb-Ox to 32 oz water)
Slice onion and separate rings and crush garlic into large sauce pan. Add beef broth. Cover, bring to a boil, then reduce temperature to a simmer for 3 to 4 hours. Set aside for the next step.
Brown sausage and ground chuck in a large stock pot. As meat completes cooking, add brisket and stir in thoroughly. Pour meat into collander to drain fat and return to stock pot. Add chili mix, Ro-Tel, and tomato sauce. Pour some of the onion and garlic mixture into tomato sauce can to wa**** out then pour all remaining liquid mixture into the stock pot. Stir thoroughly and bring to a simmer. Place lid on stock pot and simmer for 2 hours. Let cool and serve.
It can be 100 degrees outside, and I will still fix chili. I love it, and your recipe sounds yummy. Did you post it on the recipe forum? If not, you should. :)
Blessings,
Mary
Blessings,
Mary
"Don't tell God how big your storm is; tell your storm how BIG your God is!"
ObesityHelp Support Group Leader and Support Group Coach
ObesityHelp Support Group Leader and Support Group Coach
MY RNY 5-5-09 
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