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Texas Style Chili with Slow Cooked Brisket

Chef Billy Parisi
  • 645 minutes
  • Serves 2

INGREDIENTS

4 lb

Brisket

2 cans

Black beans

2 cans

Chickpeas

6

finely minced cloves Garlic

1

Green bell pepper

1

Iced red onion, small

2

Jalapenos

2 cans

Kidney beans

1/4 cup

Oregano, dry

1

Poblano pepper

1

Red bell pepper

3 28 ounce cans

Tomato

2

Yellow onion, small

1

Tomato paste

2

Chipotle peppers in adobo sauce, small

1/2 cup

Chili powder

1 tbsp

Cinnamon

4 oz

Dark chocolate

2

Kosher salt and fresh cracked pepper

2 tbsp

Olive oil

1/3 cup

Cumin

2 28 ounce cans

Plum tomatoes and juice, whole

2 28 ounce cans

Tomatoes and juice

2

bottles Stout beer