Ken Haycook's Award Winning Chili

 

      Yield: 6 Servings

 

      3 lb beef brisket,diced

      2 cl garlic,minced

      1 t  black pepper

      2 T  cumin

      1 t  ginger

      1 T  red pepper

      1 sm can tomato paste

  1 1/2 c  water,Boiling

      1    tomato,fc

      4 oz can v8 juice

    3/4 c  onion,diced

      1 T  salt

      3 T  chili powder

      1 T  paprika

      1 T  dry mustard

      1 t  oregano

      1 lg can tomato sauce

    1/2    can cheap beer

      1    jalapeno,fc

 

Only use Brisket. DO NOT USE GROUND BEEF. The best chili is made

from slow simmered brisket.

 

Brown the brisket with a little oil. Drain and remove meat. Saute

onion and garlic in the left over oil. Add all the spices and let pan

roast. Add the beef back to the pot and add the tomato paste, tomato

sauce, water, V8 juice, tomato, jalapeno, and beer. Cover and simmer

for 3 hr. Add more beer if chili gets too dry.

 

3. Add seasonings, and stir well. Bring to boil, then simmer

for 40 minutes.

 

4. (Measure seasoning for next batch and store.)

 

5. Mix masa flour with 1/4 cup water. Stir into chili.

 

6. Simmer additional 15-20 minutes.