Crock Pot Chili Brisket |
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This wonderfully easy brisket recipe produces a spicy and hearty meal, just perfect at the end of a long winters day. The recipe has been adapted from this excellent slow cooker chili recipe. What you will need A crock pot 2 cups of dried dried beans - soak them overnight. Can be stored for a number of days in the fridge after this preperation, or use straight away. Suitable beans to use for this recipe include Pinto beans, black-eyed peas, kidney beans, great northern beans, or navy beans. 2 pounds or 1 kilo piece of brisket - remove the fat. 3 sticks of fresh celery 1 cup of chopped muchrooms 2 large onions, diced 2 cans of tomatos 1 can of tomato paste/puree. 2 whole red habeneros 2 jalepenos 2 New Mexican chiles Preparation Deveined, deseed and chop teh chilis - if you want your chili brisket really spicy then leave some or all seeds in (only recomended for those that can eat fire!) Fetch a large fry pan or skillet and heat, throw in a dash of olive oil and then place your brisket in the pan to brown. Cook for two to three minutes on either side. Once the brisket is browned set aside and prepare the vegetables above. chop, dice and put all into your crockpot with the chilis, cans of tomato and tomato paste. Cube the brisket and add to crockpot. Cook for 6-8 hours on a low heat or until meat is tender when poked with a fork. Serve with oodles of grated cheese and chopped fresh onion. Enjoy! Tag it:        |