Memorial Day weekend is almost here. Time to fire up those grills! I’ll be making brisket chili for a potluck lunch.
Here’s a sneak peek: brisket is rubbed, bone broth is a-simmering.
This slow cooked chili ambushed many at a workplace potluck lunch with its heat. The secret is leaving the seeds intact on 1 or 2 jalapeno peppers. Cumin powder lends a distinctive aroma to the chili. Additional heat furnished by chili powder, red pepper and a dash ghost pepper chili added to meat while browning in a pan.
Over medium heat, lightly brown the meats in a skillet, season with spices to taste. Add to a preheated slow cooker. Using the fat/grease left over from the cooked meats, saute garlic and onions until aromatic, about 2-3 minutes, then add to the slow cooker. Toss in the remaining ingredients, then cook low and slow for 4 hours. Or cook on high for 2 hours.
Serving suggestion: serve warm over hard boiled eggs or egg bake. For my potluck lunch, it made for a spicy, meaty topping on burgers and hot dogs.
Yields about 78oz of chili.
MPF calculation per 2oz serving:
71 calories
Total Fat 4g
Total Carbohydrate 3 g
Dietary Fiber 1g
Sugars 1 g
Protein 5 g