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Texas Chili Recipe

This all meat "chili con carne" has Spanish and Mexican roots, but it took the Texas Range Cooks out on the cattle drives to make this chili a legend. Whatever these cattlemen had for left-over meats, and often the tougher cuts, were used in this all-meat chili. And the heat in this recipe will sure cure what ails you. This classic 1850's Texas Chili recipe is real easy to do. All you need is just a little bit of your time! -BBQ Pit Boys

Recipe:
2-4lbs. Beef Ground Chuck
1-2lbs. Beef Brisket (optional)
Large Onions
Garlic
3-4 Jalapeno Peppers
2 cups BBQ Sauce
Brown Sugar (optional)
1 tbl. Cayenne Pepper
1 tbl. Chili Pepper
1/2 tbl. Ground Cumin
2-3 tbl. Paprika
Beer or water

Note: Depending on the flavor and heat of your BBQ Sauce the following spices and quantities should be adjusted.

Brown the beef chuck in a black iron pan over the hot coals. When ground beef is nearly cooked add large slices of onion and garlic. Cook another minute or two and then add beef and veggies to large pan. Now cut up large chunks of beef brisket and add to the pan. If you don't have any Beef Brisket, substitute another 1-2lbs ground chuck, cooked in the previous step. Add barbecue sauce, spices, brown sugar(optional), fresh or pickled Jalapeno peppers, and then beer for added moisture. Simmer "indirect" in closed grill for an hour or more, adding beer or water as necessary. Serve with shredded cheese, and corn chips, or fresh quality bread.

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