[/quote]Reckon you could tell me how to make that chili???? Brisket didn't turn out so good.[/quote]
Forgot the pinto beans... double up on the kidneys and black is good.. try to find the organic version... yeah yeah chili with beans is sacrilege...
Beans go well with the mix of what you see in the pic.
Depending on brisket smaller cubes if tough. Drop in your 2 lbs of cubes brisket. Only add some more salt and pepper if your brisket was lacking. Don’t be afraid of salt and pepper.
Next dump in your cans of Rotel. Let it simmer 15 mins. Keep flame hot enough to boil, but stir occasionally to prevent it from sticking and burning.
Dump in your cumin(4tbs or to taste), chili powder(cup or to taste), garlic powder(2tbs or to taste) one sweet onion chopped into chunks about size of meat cubes and stir it all up. The color should now be looking darker.
Simmer 30 mins this is dependent on meat toughness. Your breaking down the brisket and getting it to absorb all your ingredients.
If you think brisket is getting soft then add your kidney beans and let it simmer for another 20mins.
Add your black beans the last 10 mins.
Dependent on how saucy you want your chili lid and unlid as to preference. More moisture helps when reheating....
Adjust your times to what works for you. I’ve gone as long as 2 hr cook. 1:15-130 may work for most folks.
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