Best of the Best Recipe

Name: Best of the Best
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs beef brisket, cut in 1/4 inch cubes; 2 lbs flank steaks, coarsely ground; 1 cup rendered suet or 1 cup bacon fat; 3 celery ribs, chopped; 6 cups yellow onions, chopped; 1 large green bell pepper, chopped; 1 large red bell pepper, chopped; 1 large yellow bell pepper, chopped; 4 -5 jalapeno peppers, seeded and minced (wear rubber gloves); 4 (4 ounce) canschopped mild green chilies; 5 tablespoons minced fresh garlic; 9 tablespoons mild chili powder; 4 teaspoons ground cumin; 3 bay leaves; 3 tablespoons sweet paprika; 8 -10 cups beef broth, from cubes (not canned); 3 teaspoons ground coriander; 2 teaspoons cayenne pepper; 1 teaspoon white pepper; 1 (6 ounce) can tomato paste; 1 (14 1/2 ounce) can refried beans; 1 (3 lb) can pinto beans

Servings: persons

4 lbs beef brisket, cut in 1/4 inch cubes
2 lbs flank steaks, coarsely ground
1 cup rendered suet or 1 cup bacon fat
3 celery ribs, chopped
6 cups yellow onions, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
4 -5 jalapeno peppers, seeded and minced (wear rubber gloves)
4 (4 ounce) canschopped mild green chilies
5 tablespoons minced fresh garlic
9 tablespoons mild chili powder
4 teaspoons ground cumin
3 bay leaves
3 tablespoons sweet paprika
8 -10 cups beef broth, from cubes (not canned)
3 teaspoons ground coriander
2 teaspoons cayenne pepper
1 teaspoon white pepper
1 (6 ounce) can tomato paste
1 (14 1/2 ounce) can refried beans
1 (3 lb) can pinto beans

1
["In a heavy skillet over medium heat, brown the meat in small batches using 1 to 2 TBS suet.", "Add more fat as needed.", "Drain meat and transfer to a large soup pot( I use a 12qt copper bottom).", "Saute celery, onions and peppers in remaining fat until soft.", "Transfer to the soup pot.", "To the pot, add 4 cans of Chiles, 3 TBS Garlic, 6 TBS Chili Powder, 2 tsp Cumin, 3 Bay Leaves, 2 TBS Paprika and enough Beef Broth to barely cover.", "Heat to simmer and cook slowly for 1 1/2 to 2 hours, stirring frequently.", "Add more beef broth as needed.", "Add remaining 2 TBS Garlic, 3 TBS Chili Powder, 2 tsp Cumin, 1 TBS Paprika, 3 tsp Corriander, 2 tsp Cayenne, 1 tsp White Pepper, 1 can Tomatoe Paste and the Pinto Beans.", "Add enough broth to barely cover.", "Simmer for 30 minutes.", "Remove the Bay Leaves.", "Add the Refried Beans and simmer until they ""dissolve"" and the chili thickens."]

2443

kcal

Calories

146

Fat

Carbs

216

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 lbs beef brisket, cut in 1/4 inch cubes, 2 lbs flank steaks, coarsely ground, 1 cup rendered suet or 1 cup bacon fat, 3 celery ribs, chopped, and more.

Yes, Best of the Best falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Best of the Best

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