27 Sep
  • By Jordan Hewitt
  • Cause in

Brisket Chili | Chef Melanie Dunia

At Last Year’s Stone Soup Supper you all voted Chef Melanie Dunia of The Pit and Empire Eats with her Brisket Chili as the Soup-erior Chef through the People’s Choice Vote. Today she’s been so kind to share it with us. Invite your friends over, because this one gallon recipe is sure to yield a lot! Enjoy!

Ingredients

1 cup medium diced yellow onion
1 cup medium diced red pepper
1 cup medium diced green pepper
1 bunch scallions
1/2 cup fresh minced garlic
1 oz ground cumin
1 oz fresh or dried oregano
4 oz chili powder
1 can diced tomatoes (in juice)
1/2 cup tomato paste
1/2 gal chicken stock
1 tbsp texas pete
1 lb cooked brisket
1 cup pinto beans
1/4 cup salt and pepper

Cooking Instructions

1. In a large stock pot saute the onions, peppers and garlic; cook until the onions are translucent, not burning the garlic.
2. Add the green onion, oregano, cumin and chili powder and saute for 3 minutes then add the diced tomato and tomato paste and simmer for 5 minutes.
3. Add chicken stock, brisket and beans and simmer for 20-25 minutes until the chili starts to become thick in consistency.
4. Season with salt and pepper then add the texas pete to round out.

Chef Melanie will be back for another round Wednesday, November 15th at the McKimmon Center 6-8pm.


Get your Stone Soup Supper advance tickets before they’re gone!