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Ingredients

1  pch Santiago® Seasoned Vegetarian Black Beans
4  lb Brisket, 1-inch cubes
1  lb Bacon, lardon cut
1  each Onion, large, diced small
2  each Poblano, chopped
6  each Plum tomatoes, chopped
3 1/2  oz Chipotle Tabasco®
3  qt Chicken stock
11  cup Tomato juice
6  each Garlic cloves, minced
4  cup Corn kernels

Instructions

  1. Sear brisket and remove from pan, reserving fat. Add bacon to pan and cook until crispy. Add onions and cook until translucent. Add poblano and cook 1 min. Add plum tomatoes and cook 3-4 min. until liquid has mostly evaporated. Add back the seared brisket and any juices that have been captured in the bowl, stir for 1 min.
  2. Add Chipotle Tabasco®, cook for 1-2 min., stirring constantly. Add chicken stock and tomato juice and bring to a low simmer, cover and cook 2 hours.
  3. After cooking for 2 hours, add garlic, ensuring it is fully incorporated. At 2:20 min. of cooking, add Santiago® Seasoned Vegetarian Black Beans dry and corn, simmer on low heat for 12 min., turn off heat, cover and let chili sit for 20 min. Serve.
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