Carissa Team Tink Staffer
02/16/2015 03:38 AM
1 5-6 lb. Tinkís Beef Brisket
2 15 oz cans of diced tomatoes
2 15 oz cans of tomato sauce or 1 quart bag frozen tomatoes, pureed
1 can pinto beans
1 can white kidney beans
1 red bell pepper
5 garlic cloves, minced or 2 Tbsp garlic powder
1/4 to 1/2 c chili powder
2 Tbsp cumin
1 Tbsp dried oregano
2 tsp smoked paprika
2 tsp cayenne pepper
2 Tbsp dark chocolate cocoa powder
2 bay leaves
1 12 oz dark beer, I used a cappuccino stout
2-3 Tbsp tomato paste
hot sauce such as sriracha
salt and pepper
Trim some of the fat from brisket. Slice brisket into about 1 inch thick slices. Cube the slices. Heat olive oil in a skillet. Brown brisket cubes in skillet in batches. Once browned, dump them into a crock pot.
Add the beans, not rinsed, to the pot. Add the tomatoes. I used 2 cans of fire roasted organic diced tomatoes. They give chili a great smoky flavor. Also, I used a quart bag of tomatoes from my freezer with the juice. Pureed in the food processor to make the tomato sauce.
Dice the onion and bell pepper and add to the pot. Mince the garlic or add the garlic powder and the rest of the spices, including bay leaves, salt liberally and mix well. Put lid on crock and cook on low for 4-5 hours.
Once it has cooked for 4-5 hours, turn off crock pot and allow to cool. The chili has a bit of fat on top. To skim the excess fat, put the crock in the fridge to allow fat to come to top. Then, skim some of the extra fat from chili so itís not greasy.
Once the fat has been removed, put crock back to cook on low. Before walking away from the crock pot, add the beer, tomato paste and hot sauce. Mix well and allow it to cook for on low for another 3-4 hours.
The chili is ready for the final taste before serving. I added a little more hot sauce and it was done. Serve with grated cheese, jalapeŮos, sour cream and/or crackers.
This chili is honestly the best Iíve ever made. My husband and I really liked the chunks of meat as we prefer a chunky chili to a smooth one. The flavor was great. The sweet, smoky heat was delightful. Hope you enjoy!