- 2 tablespoons vegetable oil
- 1 beef brisket (about 2 pounds), cut into 1/4-inch cubes
- 1 cup chopped onion
- 3 jalapeno chiles, halved, seeded and finely, chopped
- 2 cloves garlic, finely chopped
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground red pepper (cayenne)
- 1 can (13-3/4 ounces) beef broth
- 2 cans (14-1/2 ounces each) stewed tomatoes
- 1 bottle (12 ounces) beer
- 1 bay leaf
- Lime wedges for garnish
- Heat oil in a Dutch oven over medium-high heat. Working in batches, saute brisket until browned, about 10 minutes. Transfer to a plate.
- Add onion, jalapenos and garlic to drippings in pot; cook over medium-low heat until onion is very tender, about 8 minutes. Stir in chili powder, cumin, salt, and red pepper; cook 1 minute. Return meat to pot. Stir in broth, tomatoes, beer and bay leaf. Heat to boiling. Lower heat; simmer with cover slightly ajar until meat is tender, about 1-1/2 hours. For last 20 minutes, uncover to thicken chili.
- To serve, ladle chili into bowls. Garnish each bowl with lime wedge.
Recipe Yield: Servings: 8
Nutritional Information Per Serving:
Fat: 17 grams
Sodium: 712 milligrams
Cholesterol: 84 milligrams
Protein: 30 grams
Carbohydrates: 15 grams
1 Bread/Starch; 4 Medium-Fat Meat
Source: Family Circle's "All-time Favorite Recipes"
Book Title: Family Circle's "All-time Favorite Recipes"