Brisket – Texas Chili

This is one from a quintet of brisket/crockpot recipes that use the same basic ingredients, aside from particular ingredients for particular recipes. They are:

Home-Style Stew
Italian Ragu;
Five-Spice Style. 

We cooked this last week. We served it over rice, and we liked it. I thought the recipe needed re-ordering, what with chopped vegetables and spices in multiple places in the recipe. So we rubbed the meat with all the dry seasonings, chopped all the vegetables and put them on top of the meat, and then mixed all the liquids together and poured them over the meat.

1 beef brisket, approximately 3 pounds
3 tablespoons chili powder

1 tablespoon paprika
1 teaspoon salt
½ teaspoon ground black pepper

1 green bell pepper, chopped

1 large onion, chopped
4 cloves garlic, chopped
1 can (14.5 ounces) fire-roasted tomatoes
1 can (14.5 ounces) low-sodium beef broth
¼ cup cider vinegar
sour cream
shredded cheese

Rub brisket with chili powder, paprika, salt and black pepper; place in crockpot. Scatter chopped bell pepper, onion, and garlic over the meat. Mix tomatoes, broth, and vinegar; pour over the meat. Cook on high, 6 hours, or low, 9 hours. Remove brisket; cool slightly. Slice or shred the meat and stir it back into the sauce. Serve over rice, topped with sour cream and shredded cheese.


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