Summer chili recipe

A friend from the Oklahoma forum suggested I post this here, too.  I hope y'all enjoy!

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.

Jay this sounds sooo good....  it's a bit heavy for most of us islanders, but the Oklahoma boy in me still loves a good bowl of chili!  You're looking terrific my bro!!!

T.

Thanks, T!

I love a good chili no matter what time of year it is.  Yes it's heavy but it doesn't take much to satisfy.  Turkey works good as a substitute for the meat and you can use pulled port in place of the brisket.  I'm going to try that next.  I was after the smoke flavor and I got plenty!