Ingredients
- 4 lbs chili ground Brisket
- 2 Tbsp Extra Virgin Olive Oil
- 1 liter Beef Stock
- 1 liter Chicken Stock
- 1 Tbsp Soy Sauce
- 1 cup Tomato Paste
- 4 cans Bush’s Chili Beans (drained)
- 2 Jalapenos
- 2 Yellow Hot Peppers
- 1 White Onion, chopped
- Cheddar Cheese, grated
- Saltine crackers
- 1st Spice Mixture
- 1 Tbsp Onion powder
- 1 Tbsp Roasted Garlic
- 2 Tbsp Beef bouillon powder
- 2 Tbsp Chicken bouillon powder
- 4 Tbsp New Mexico Chile
- 1 Tbsp Chile de Arbol
- 1 tsp Cayenne pepper
- 1 tsp Telicherry Black Pepper
- 2nd Spice Mixture
- 2 Tbsp New Mexico Chile
- 2 Tbsp Chile de Arbol
- 2 Tbsp Pasilla Chile
- 1 Tbsp Cumin
- 2 tsp Roasted Garlic
- 1 tsp Brown Sugar
- 2 packets Sazon Goya
Preparation
- Mix all the ingredients together for spice mixture 1 and 2.
- Set your Memphis Grill to 400F and let it reach temperature. Then insert the direct flame insert and choose direct flame cooking at the medium setting.
- Place a large cast-iron pan in the grill. Lightly brown the ground brisket in the olive oil. Drain off the grease and set meat aside. Clean out your pot and add the browned meat back to pot and add the beef and chicken stock. Also add the jalapenos and yellow hot peppers.
- Simmer for 45 minutes. Strain off any grease from broth. Add the tomato paste, soy sauce, and first Spice Mixture.
- Cook for another 30 minutes. Add 2nd spice mixture and the drained Chili Beans.
- Simmer on low heat for about 20 minutes. Before serving, remove the peppers and squeeze the juices back in the chili pot. Salt to taste and if needed, cayenne pepper for heat.
- Top with chopped onions and some grated cheddar cheese and serve with the saltines.
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