At Last Year’s Stone Soup Supper you all voted Chef Melanie Dunia of The Pit and Empire Eats with her Brisket Chili as the Soup-erior Chef through the People’s Choice Vote. Today she’s been so kind to share it with us. Invite your friends over, because this one gallon recipe is sure to yield a lot! Enjoy!
1 cup medium diced yellow onion
1 cup medium diced red pepper
1 cup medium diced green pepper
1 bunch scallions
1/2 cup fresh minced garlic
1 oz ground cumin
1 oz fresh or dried oregano
4 oz chili powder
1 can diced tomatoes (in juice)
1/2 cup tomato paste
1/2 gal chicken stock
1 tbsp texas pete
1 lb cooked brisket
1 cup pinto beans
1/4 cup salt and pepper
1. In a large stock pot saute the onions, peppers and garlic; cook until the onions are translucent, not burning the garlic.
2. Add the green onion, oregano, cumin and chili powder and saute for 3 minutes then add the diced tomato and tomato paste and simmer for 5 minutes.
3. Add chicken stock, brisket and beans and simmer for 20-25 minutes until the chili starts to become thick in consistency.
4. Season with salt and pepper then add the texas pete to round out.