Slow Cooker Fire Roasted Brisket Chili
~Adapted from How Sweet Eats/Internet~
BRISKET
(Make Brisket 1 or 2 days in advance)
3# Beef Brisket
CHEF’S 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 Market’s Route 50 Seasoning
(Prepared in our kitchen and found on the Meat Counter)
*OR… 2 T. St. Elmo’s Seasoning
1 T. Olive Oil
1/2 C. Chicken or Beef Stock
CHILI
(Make Chili on the day you intend to serve)
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 Rosted Tomatoes
(2) 15 oz. Cans Pinto Beans – drained and rinsed
14 oz. Can Crushed Tomatoes
1 C. Chicken or Beef Stock
GARNISH
Grated Cheddar,
Chives – chopped
Scallions – sliced
Sour Cream
Day #1:
Prepare Brisket a day or 2 before you intend to serve the Chili.
Choose your Rub ingredients:
Chef’s Rub: Mix together Salt, Pepper, Brown Sugar, Paprika and Garlic Powder. (OR 2 T. Lehr’s Prime Market’s Route 50 Seasoning. OR 2 T. St. Elmo’s Seasoning)
Rub Brisket. Heat Olive Oil in a skillet, dutch oven or slow cooker over high heat. Add the Brisket and sear on both sides and edges until golden brown, about 2 – 3 minutes per side.
Place rubbed and seared Brisket in Slow Cooker with 1/2 C. Chicken Stock. Cook on low for 8 – 10 hours until fork tender.
Remove from slow cooker, cool for about 20 minutes then shred or chop the cooked Brisket. Place in Ceramic or Glass Dish, cover with plastic wrap and refrigerate.
Day you are serving Chili:
In a dutch oven or your slow cooker, saute Onion, Peppers and Garlic until they are soft. Add sauted 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.
