Texas Chili Recipe

Legend has it that in the early 1800's the Mexican cantina cooks used their left-over meats, and often the tougher cuts, for this all-meat chili. And, it was often served up for free to the touristas and locals. But it took the Texas Range Cooks out on the cattle drives to make this all meat Spanish and Mexican "chili con carne" a legend.   -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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