Directions
- 1Add about a pound of chopped brisket into the slow cooker.
- 2Add one diced onion.
- 3Press two very large cloves of garlic into the slow cooker.
- 4Pour in a can of no-sugar-added tomato sauce.
- 5Add a can of fire-roasted tomatoes.
- 6Add two heaping tablespoons of chili powder.
- 7Add one heaping tablespoon of cumin.
- 8Add a teaspoon each of salt and pepper.
- 9Add some Mom Cave Foods Aleppo Pepper.
- 10Add a cup of water.
- 11Give everything a quick stir.
- 12Pop on the lid.
- 13Cook on low for about 4 and a half hours.
- 14Serve the chili in a bowl.
- 15Top with a dollop of sour cream.
- 16Sprinkle with freshly grated cheddar cheese.
- 17Garnish with diced red onion.
Ingredients
- 1 pound chopped brisket
- 1 diced onion
- 2 cloves of garlic
- 1 can no-sugar-added tomato sauce
- 1 can fire-roasted tomatoes
- 2 heaping tablespoons chili powder
- 1 heaping tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- Mom Cave Foods Aleppo Pepper
- 1 cup water
- sour cream
- freshly grated cheddar cheese
- diced red onion
Equipment
slow cookergarlic pressspoon
Tips
- The chili can be topped with sour cream, freshly grated cheddar cheese, and diced red onion.
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