Brisket Chili

Description: Oh baby it's cold outside!  What's better than Texas chili to stay warm in the winter?  Not much.  This rich and hearty dish is the ultimate comfort food leaving you full and satisfied.     
  • 1kg of chopped smoked brisket
  • 1 white or yellow onion chopped
  • 1 bell pepper chopped
  • jalapeno de-seeded minced or chipotle peppers minced
  • 1 bottle of beer - porter, dark or Mexican larger
  • cans of crushed tomatoes
  • 1 can kidney or pinto beans
  • 1 can black beans
  • 3 cloves of finely minced garlic
  • 2 cups low-sodium beef stock or vegetable stock
  • 1 tablespoon molasses
  • 1 teaspoon of coco powder
  • 2 tablespoon The Feedlot Mexicue (or to taste)


  • 1 cup shredded Mexican cheese
  • 1/2 cup chopped coriander
  • 1 sliced avocado
  • 1 cup sour cream
    1. In a slow cooker, combine all ingredients and stir.
    2. Cover and cook on low heat stirring every hour.
    3. Continue to cook for about 6-8 hours or until desired thickness. 
    4. Top with coriander, avocado, cheese and sour cream.
    Hot Tip:
    • Beans or no beans?!  Traditional Texas chili does not have beans but even though we are from the Lone Star State, we say yes.  It's the age old debate but we will let you decide!