Brisket Chile (Michael Symon) |
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Prep Time: 20 Minutes Cook Time: 130 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Ingredients:
1/4 cup canola oil |
1 red onion, small diced |
2 cloves garlic, minced |
2 red peppers, diced |
1 tablespoon kosher salt |
2 tablespoons chili powder |
2 tablespoons chipotle powder |
2 tablespoons smoked paprika |
1 pound smoked beef brisket, diced |
1 quart smoked tomatoes |
1 bunch fresh cilantro, leaves chopped |
sour cream and shredded cheddar, for garnish |
Directions:
1. Saute onions, garlic, and peppers until tender in canola oil with salt in an 8-quart cast enamel pan over medium-high heat. Add spices and cook for 1 more minute. Add meat and tomatoes, lower the heat to medium or medium-low and simmer for 2 hours. Remove from heat and add cilantro.
2. Serve in soup bowls and top with sour cream and cheddar cheese for garnish.
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