Beer and Brisket Chili

After being entered in several Chili competitions over the last year or so, I decided to concoct this variation while at the beach with my family.  The brisket gives the chili a great texture.  The braising in the chili sauce allows it to still taste like chili and not texas style smoked brisket.  The italian sausage component was something I picked up from Vic the Chili Man during my last competition.  Enjoy!





Beer and Brisket Chili

1 lb. Hot Italian Sausage casing removed
1 5-6 lb Beef Brisket
16 oz. Oatmeal Stout Beer
4oz. brewed black coffee
1 medium onion
8 cloves Garlic
2 Habanero peppers
2 jalapeno peppers
3 28oz cans whole tomatoes blended
3 tablespoons chili powder
2 tablespoons cumin
1 tablespoon paprika
2 tablespoons Frank's Red Hot
1 tablespoon Worcestershire sauce
1 tablespoon of sugar
Kosher salt
Cracked Black Pepper
Granulated Garlic

Instructions
- Preheat oven to 300 degrees
- In a dutch oven brown italian sausage until cooked thoroughly and remove to paper towel lined plate
- Season Brisket with salt, pepper, chili powder and garlic powder and rub into the meat.  Use reserved sausage fat and add olive oil as needed.  Sear brisket on all sides until well browned and remove from pan.
- Add onions and peppers (Chopped very fine) and sautee 8-10 minutes over medium heat and add salt and pepper
- Add garlic and sautee another 2-3 minutes
- Add beer to deglaze pan, scraping brown bits from bottom of cooking vessel
- Reduce liquid for about 8-10 minutes to allow alcohol to cook off.
- Add Coffee and cook for 2-3 more minutes.
- Add tomatoes, spices, hot sauce and worsteshire sauce and bring to a simmer
- Add Sausage and Brisket back to sauce, cover and place in oven for four hours
- At this time, the brisket should be fork tender
- Skim fat off of the top, shred brisket and serve