Fresh Ideas: Brian's Super-Sensational Chili

Published on Tuesday, 28 January 2014 23:53 - Written by

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5 pounds ground beef

4 pounds brisket

1 pound ground pork sausage

44 ounces water

40 ounces tomato sauce

36 ounces Shiner Bock beer

2 1/2 cups chili powder

1/4 cup cumin

3 tablespoons paprika

1 tablespoon salt

1 onion, preferably Noonday or 1015

2 jalapeños

1 garlic

Dillweed, pepper and oregano

3/4 cup masa

1 1/4 cups warm water



Cook the brisket. It can be smoked, if you want that smokey flavor, or just slow cooked in oven or on a gas grill. Dry rub and a little barbecue sauce toward the end is fine. Fry up sausage and hamburger in a pan and drain off all the grease. Chop up cooked brisket and be sure to pour the juice into the chili pot! Chop up onion, jalapeños and a couple of chunks off a garlic clove. Put your big chili pot on the stove, put it on low and combine everything but the masa and water in the pot. Add dashes of dill weed, pepper and oregano and maybe some more salt. (The brisket rub and juice will have a lot of salt in it already!) Simmer for 30 minutes. Add masa to warm water, stir and then toss that into the pot. Simmer some more! The chili gets better after sitting overnight in the fridge, and it freezes well, too!

Recipe by Brian Pearson,