@brunchwithbabs: 🎿 Stout Brisket chili 🎿 2 tablespoons all-purpose flour 1 tablespoon ground cumin 1 tablespoon chili powder Kosher salt and freshly ground black pepper One (2 1/2- to 3-pound) brisket, fat trimmed and cut into 1/2-inch cubes 3 slices thick-cut bacon, thinly sliced 2 yellow onions, cut in a 1/2-inch pieces 1 jalapeno, seeded and thinly sliced Two (15-ounce) cans black or kidney beans, drained but not rinsed One (15 ½- to 16-ounce) jar mild salsa ¾ cup stout beer (half a 12-ounce bottle) 2 tablespoons soy sauce 1 teaspoon apple cider vinegar Toppings as desired, such as shredded Cheddar, sour cream, hot sauce, sliced scallions, chopped white onion, cilantro leaves, Frito’s, or crushed tortilla chips ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1. In a large bowl, stir together the flour, cumin, chili powder, 1/2 teaspoon salt, and ½ teaspoon pepper. Add the beef and toss to coat. Add the bacon to a large skillet or Dutch oven. Set over medium-high and cook, stirring often, until golden and crisp, 5 to 7 minutes. Turn off the heat, then use a slotted spoon to transfer the bacon to a 5- to 8-quart slow cooker. 2. Return the skillet with the bacon drippings to medium-high and add half the beef. Sear, stirring occasionally, until browned, 2 to 4 minutes. Transfer to the slow cooker and repeat with the remaining beef. Add any spice mix from the bowl to the slow cooker. 3. Add the onions and jalapeno to the skillet and cook, stirring occasionally, until browned in spots, 3 to 5 minutes. Add the beer and scrape the browned bites. Scrape into the slow cooker. 4. Add the beans, salsa, beer, and soy sauce to the slow cooker. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Stir to combine (the meat will not be completely submerged). Cover with the lid and cook on low until the beef is tender, 6 to 7 hours. Stir in the vinegar, and season to taste with salt and pepper. Top as desired but can’t forget the Fritos!

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Thursday 15 January 2026 01:36:42 GMT