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2012 touchdown brisket chili

(2 ratings)
Recipe by
Sandi Sheppard
Norman, OK

I try to improve my chili recipes each year, and this one did not disappoint! Everyone loves it and I don't know if I ever need to experiment with chili again! A crowd pleaser!

(2 ratings)
yield 10 serving(s)
prep time 20 Min
cook time 2 Hr

Ingredients For 2012 touchdown brisket chili

  • 1 Tbsp
    virgin olive oil
  • 1 1/2 lb
    fresh ground brisket (about 20% fat content)
  • 1 lb
    premium ground pork
  • 1 lg
    sweet yellow onion, chopped
  • 1 lg
    anaheim pepper, chopped
  • 1 lg
    red bell pepper, chopped
  • 4 clove
    garlic, minced
  • 1 pt
    imperial stout beer (i use left-handed brand)
  • 2 Tbsp
    worcestershire sauce
  • 3 lg
    chipotle peppers in adobo sauce, remove seeds, mince
  • 2 tsp
    liquid smoke
  • 2 c
    beef stock
  • 10 oz
    can diced tomato with green chilies and chili fixin' seasoning
  • 28 oz
    can fire roasted diced tomatoes
  • 30 oz
    organic canned tomato sauce
  • 12 oz
    can organic tomato paste
  • 1 Tbsp
    chili powder
  • 1 Tbsp
    chipotle chili powder
  • 1 Tbsp
  • 2 tsp
    smoked paprika
  • 1 Tbsp
    oregano, dried
  • 2 tsp
    ground coriander
  • 1/4 tsp
    allspice, ground
  • 1 tsp
    kosher salt
  • 1/2 tsp
    freshly ground pepper
  • 15 oz
    can black beans, rinsed and drained
  • 15 oz
    can red kidney beans, rinsed and drained
  • 2 c
    shredded triple cheddar cheese
  • 1/2 c
    chopped cilantro

How To Make 2012 touchdown brisket chili

  • 1
    In a 6 quart stock pot, heat oil on medium-high and add the brisket and pork. Brown, stirring to crumble into small pieces as it cooks.
  • 2
    Add in onion, peppers and garlic and cook another 5 minutes. Add beer and deglaze pot, stirring for a minute, then add worcestershire, chipotle chilies, liquid smoke, beef stock, fire roasted diced tomatoes, tomato sauce and tomato paste and mix well, then add chili powder, chipotle chili, cumin, paprika, oregano, coriander, allspice, salt, pepper, beans and let simmer for 2 hours minimum.
  • 3
    Garnish each serving with shredded cheese and cilantro on top of each bowl. Serve with saltine crackers, or crackers of choice.

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