Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons oil in a wide, heavy-bottomed pot or Dutch oven. Season brisket with salt and pepper and brown in two batches and transfer to a plate.

  • Add remaining 2 tablespoons oil to pot along with pork, onions, chilies, and garlic. Saute, stirring occasionally, until pork is no longer pink and most of the liquid has evaporated, 6-8 minutes.

  • Stir in tomato paste, oregano, chili powder, and cumin and continue cooking, 2 more minutes.

  • In a blender, puree one can of tomatoes and stir into chili along with remaining tomatoes and chicken broth. Return brisket to pot.

  • Bring to a boil, cover, reduce heat, and simmer, stirring occasionally, until beef is fork-tender, 3-3 1/2 hours.

  • Serve with sour cream and soda crackers.

Reviews (2)

38 Ratings
  • 5 star values: 11
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
This Chili is fabulous! I have made it several times for my Partner, Bobby and it's always a winner. I do add a six ounce can of tomato paste, a whole head of garlic and three scotch bonnet peppers without the seeds. My family enjoys a little more heat. Freezes beautifully! Give this one a try, it's worth the time and effort. Enjoy!
Rating: Unrated
Made this today and and it was wonderful. Hope everyone will give it a try. Lucinda has not let me down on her recipes yet. It is the most enjoyable half hour of my day to watch Mad Hungry on the Hallmark Channel. Great Recipe and it is a five star.