Brown Sugar Brisket Chile

RatingDifficultyIntermediate

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Yields8 Servings
Prep Time20 minsCook Time8 hrsTotal Time8 hrs 20 mins

Comments from the Stone Ridge Chef

There are dozens of ways to make Chile, and many of them are quite good. We have discovered a few things that elevate our recipe above some of the others. "Carne" means "meat", and good Chile Con Carne is best when the right meat is used.

We like smoked brisket, but you can also use brisket that has spent the better part of the day in a crock pot. Here is another "meat tip". If you serve a meal with roast beef and you have left overs, cut it into bite size pieces and use it for Chile. This way, you don't have to concern yourself with leftover roast beef that might become dry and tough.

 2 lbs Brisket, smoked or slow cooked and cut into bit-sized pieces
 ½ cup Chopped sweet onion
 ½ cup Chopped bell peppers
 2 tsp Chile powder
 2 tbsp Brown sugar
 1 Can cream of tomato soup
 1 Can of tomato bits (or, if you have them, use a jar of your own canned whole tomatoes)
 1 Can kidney beans
 Salt
 Pepper
 1 Bag of corn chips

1

Saute the onions and peppers in olive oil for about five minutes.

2

Add tomato bits. Or, if using home canned whole tomatoes, chop them up a little and then add them to the peppers and onions. Simmer for 1/2 hour.

3

Chop the meat (smoked or slow-cooked brisket or left over roast beef) into bite-sized pieces and add to the mixture.

4

Add tomato soup and kidney beans and continue to simmer for another half hour.

5

At this point you can add the Chile powder, salt, pepper and brown sugar.

6

And of course, there are several additional ingredients that you can play around with here as well. It would be acceptable to add your choice of hot sauce, cumin, pepper flakes (hot or sweet) garlic, semi-sweet chocolate, cayenne, black-strap molasses, etc.

7

Serve on a bed of corn chips and put a little shredded cheese on it and a dollop of sour cream.

8

Corn bread is always a good thing to serve with Chile.

Ingredients

 2 lbs Brisket, smoked or slow cooked and cut into bit-sized pieces
 ½ cup Chopped sweet onion
 ½ cup Chopped bell peppers
 2 tsp Chile powder
 2 tbsp Brown sugar
 1 Can cream of tomato soup
 1 Can of tomato bits (or, if you have them, use a jar of your own canned whole tomatoes)
 1 Can kidney beans
 Salt
 Pepper
 1 Bag of corn chips

Directions

1

Saute the onions and peppers in olive oil for about five minutes.

2

Add tomato bits. Or, if using home canned whole tomatoes, chop them up a little and then add them to the peppers and onions. Simmer for 1/2 hour.

3

Chop the meat (smoked or slow-cooked brisket or left over roast beef) into bite-sized pieces and add to the mixture.

4

Add tomato soup and kidney beans and continue to simmer for another half hour.

5

At this point you can add the Chile powder, salt, pepper and brown sugar.

6

And of course, there are several additional ingredients that you can play around with here as well. It would be acceptable to add your choice of hot sauce, cumin, pepper flakes (hot or sweet) garlic, semi-sweet chocolate, cayenne, black-strap molasses, etc.

7

Serve on a bed of corn chips and put a little shredded cheese on it and a dollop of sour cream.

8

Corn bread is always a good thing to serve with Chile.

Brown Sugar Brisket Chile
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