~Recipe Adapted from How Sweet Eats~
BRISKET
(make day before)
2# Beef Brisket
RUB *
1 T. Brown Sugar
1 t. Kosher Salt
1 t. Ground Black Pepper
1 t. Smoked Paprika
1 t. Garlic Powder
*OR… 2 T. Lehr’s Prime Route 50 Seasoning (Prepared in our kitchen and found on the Meat Counter)
1 T. Olive Oil
1/2 C Chicken Stock or your favorite Beer
CHILI
1 Sweet Onion – diced
2 Bell Peppers (any color) – diced
4 Garlic Cloves – minced
2 T. Chili Powder
1 T. Smoked Paprika
2 t. Cumin
1 t. Dried Oregano
1/4 t. Crushed Red Pepper Flakes
(2) 14 oz. Cans Fire Roasted Tomatoes
(2) 15 oz. Can Pinto Beans – drained and rinsed
14 oz. Can Crushed Tomatoes
1 C. Chicken Stock or your favorite Beer
GARNISH
Grated Cheddar
Chives – chopped
Scallions – sliced
Sour Cream
INSTRUCTIONS
Prepare Brisket the night before as it takes about 8 hours to slow cook.
Mix together Salt, Pepper, Brown Sugar, Paprika and Garlic Powder. (OR 2 T. Route 50 Seasoning) Rub Brisket. Heat Olive Oil in a dutch oven or slow cooker over medium-high heat. Add the Brisket and sear on both sides until golden brown, about 2 minutes per side.
Place the Brisket in Slow Cooker with 1/2 C. Stock or Beer. Cook on low for 8 hours. Remove from slow cooker and shred or chop the cooked Brisket.
In a dutch oven or your slow cooker, saute Peppers, Onions and Garlic until they are soft. Add sautéd ingredients and all remaining ingredients, including Shredded Brisket back into the slow cooker. Cover and cook on high for 2 to 4 hours or low for 6 to 8 hours.
Garnish with grated Cheddar, Chives, Scallions and Sour Cream.
