2009 Vintagers Chili Champion Recipe
Ingredients
1 Whole Smoked BBQ Brisket w/ Tommy’s Dry Rub
4 tablespoons Vegetable Oil
1/3 cup diced onion
1/2 cup diced red pepper
2 tsp minced garlic
1 tsp Sea Salt
1/3 tsp crushed red pepper
6 whole diced jalapeños
1 quart Tommy’s Bodacious Sweet Heat
4 tablespoons of Chili Powder
3 tsp ground cumin
1/3 tsp oregano (fresh is best)
6 bay leaves
1 quart beef stock or bouillon
1 quart tomato sauce
4 tablespoons of Chili Powder
3 tsp ground cumin
1/3 tsp crushed red pepper flake
Ground black pepper to taste
Salt to taste
Fresh Garlic to taste
Water
Start by smoking the brisket for 8 – 10 hours, remove from smoker and dice into 1/4 - 1/3 inch cubes (remove most of the fat post cooking).
Heat the vegetable oil in a stock pot and add in the onion, sauté to translucent.
Add in the next 13 ingredients along with the cubed brisket, add enough water to cover completely. Bring to a hot steaming, almost to a boil uncovered. Add water as needed to keep meat covered. Now add the remaining 6 ingredients (more water if needed) cover and low simmer for an additional 2 hours.
Serve with diced onion, cheddar cheese and sour cream and jalapeño corn bread with lots of butter! MMM MMM Yummy!