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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


  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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