Saddlebag Chili Recipe

Name: Saddlebag Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds beef brisket; 1/2 cup tomato paste; 3 medium onions; 3 cups tomato sauce; 1 teaspoon worcestershire sauce; 6 slices bacon; 1 each green bell peppers chopped; 12 ounces. beer; 1 each sweet red bell peppers chopped; 2 tablespoons molasses; 8 each jalapeno pepper

Servings: persons

4 pounds beef brisket
1/2 cup tomato paste
3 medium onions
3 cups tomato sauce
1 teaspoon worcestershire sauce
6 slices bacon
1 each green bell peppers chopped
12 ounces. beer
1 each sweet red bell peppers chopped
2 tablespoons molasses
8 each jalapeno pepper

1
Fry bacon.
2
Reserve the grease.
3
Eat the bacon!
4
Saute the onions and Bell peppers in the bacon grease with 1/2 of the minced garlic.
5
Fry up the briskit.
6
Pour the beer and the whiskey into the LARGE pot and turn heat to medium high.
7
Dump in the onions andamp; peppers that you sauteed tomato sauce, Jalapenos, 3/4 of the cumin, the Worcestershire sauce, Cayenne flakes, andamp; the Tabasco sauce.
8
When it begins to boil reduce heat to Medium and add all other ingredients except the 1 remaining Tblspn of cumin.
9
Cook on medium low to low heat for 1 hour, stirring frequently.
10
Add the last of the cumin now and cook for another 10 to 15 minutes on medium high.
11
Stir constantly during this last cooking period.

1518

kcal

Calories

Fat

Carbs

140

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 11 ingredients. The key ingredients include: 4 pounds beef brisket, 1/2 cup tomato paste, 3 medium onions, 3 cups tomato sauce, and more.

Yes, Saddlebag Chili 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.

Saddlebag Chili

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