Tequila Flats Smoked Chili |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 10 |
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Marlboro - Chili Round up Ingredients:
3 tablespoons olive oil |
6 lbs beef brisket (1-inch cubes) |
2 lbs premium pork sausage, with sage |
2 large onions, chopped fine |
3 cups strong coffee |
6 garlic cloves, minced |
1 (28 ounce) can diced tomatoes |
1 dried ancho pepper, seeded & chopped fine |
3 beef bouillon cubes |
1 (8 ounce) can chipotle chiles in adobo, chopped fine |
2 bittersweet chocolate squares |
2 (7 ounce) cans salsa verde |
2 (12 ounce) bottles mexican beer |
1 fluid ounce tequila |
1 lime, juice of |
1 tablespoon brown sugar |
1 tablespoon salt |
1 teaspoon black pepper |
3 tablespoons liquid smoke |
6 tablespoons chili powder |
6 tablespoons ground cumin |
8 green onions, sliced (garnish) |
2 cups shredded mexican blend cheese (garnish) |
Directions:
1. Heat olive oil in large cast iron pot on high. When oil is hot, add cubed beef and cook until browned, stirring occasionally.
2. When beef is browned, remove from pot and set aside. Drain any liquid from the pot.
3. Return pot to stove and, on medium-high heat, cook the pork sausage and chopped onions until sausage is cooked and onions are translucent.
4. At this point, return the cubed beef to the pot along with all the remaining ingredients.
5. Stir well, cover and simmer on low to med.-low for 3 to 4 hours stirring occasionally, until beef brisket is tender and chili has thickened.
6. Ladle into bowls and garnish with shredded cheese blend & green onions.
7. American beer (tequila/lime) substitutes Mexican beer.
8. 3 to 4 fresh jalapeños, seeded & chopped, substitutes chipotle pepper.
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