DARK LA MESA BRISKET CHILI
I recently spent a Sunday afternoon judging the You’re Gonna Need a Bigger Bowl Chili Cookoff. I was on a panel of four judges, and after tasting 19 chilis (pass the antacid), there was one we kept dipping our spoons into. It was a deep, dark red chili that had big chunks of tender, flavorful brisket. There was an earthiness mixed with smooth sweetness that I couldn’t put my finger on. And it packed the perfect amount of heat. I don’t have the winner’s recipe (I wouldn’t dare ask), but here’s my shot at it. This recipe has many of the components that intrigued me…and made it a first-place prize winner.
- Time: 120 min
- Servings: 2
Source: Red Stick Spice Recipes
Ingredients
- slices bacon
- chopped onion
- garlic cloves, minced
- Tbl Ancho Chile flakes
- kosher salt
- black pepper
- lbs flat-cut beef brisket, trimmed of all visible fat, cut into 3-inch cubes
- Tbl Dark La Mesa chili powder
- ground cumin
- dried Mexican Oregano
- ground coriander
- cans diced tomatoes and green chilies
- can diced roasted green chilies
- bottle beer
- sweet potato, cut into 1 inch chunks