Leftover brisket chili
Posted: Tue Sep 23, 2014 7:24 pm
Made some chili sauce using chilis de arbol and ancho chilis
3 cups dried chilis de arbol and 5 ancho chilis
Covered the chilis with water boiled for 15 minutes and then let them soak for another 30 minutes.
Into the vitamix, blended on high and then strained
Used this stuff plus a couple things not in pic
1/2 red onion
2 stalks celery
4 cloves garlic
2 cans fire roasted diced tomatoes
2 cans tomato sauce
32 oz beef broth
1 cup of the chili sauce
1 Tbsp chili powder
2 lbs mesquite smoked brisket cubed (trimmed all fat)
1/2 cup brown sugar
1 tsp allspice
Didn't use the cayenne - didn't need it
Wow - been meaning to try this for a while after making the same chili sauce for pozole.
First bite - not hot, maybe add some cayenne
Second bite - hmmm, maybe not
Third bite - absolutely not
Not overpowering heat - just right at the back of your throat pretty quick
3 cups dried chilis de arbol and 5 ancho chilis
Covered the chilis with water boiled for 15 minutes and then let them soak for another 30 minutes.
Into the vitamix, blended on high and then strained
Used this stuff plus a couple things not in pic
1/2 red onion
2 stalks celery
4 cloves garlic
2 cans fire roasted diced tomatoes
2 cans tomato sauce
32 oz beef broth
1 cup of the chili sauce
1 Tbsp chili powder
2 lbs mesquite smoked brisket cubed (trimmed all fat)
1/2 cup brown sugar
1 tsp allspice
Didn't use the cayenne - didn't need it
Wow - been meaning to try this for a while after making the same chili sauce for pozole.
First bite - not hot, maybe add some cayenne
Second bite - hmmm, maybe not
Third bite - absolutely not
Not overpowering heat - just right at the back of your throat pretty quick