Ingredients
- 6 ancho chilis dehydrated
- 4 New Mexico hot chilis dehydrated
- 1 white onion
- 1 green bell pepper
- 2 jalapenos seeds removed
- minced garlic
- 1 can chipotle sauce
- 1 cup beef broth (to blend peppers)
- 3-4 lbs ground chuck roast
- 2-3 lbs cubed brisket
- 2 tbsp Worcestershire
- 2 tbsp cumin
- 1 tbsp Meat Church Holy Cow
- 1 tbsp weber coffee rub
- 2 tsp black pepper
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 12 oz Shiner Bock
- 2 cups beef broth
Instructions
- Toast dried peppers on each side for a couple minutes in your Dutch oven to release oils and remove.
- Dice up onion and peppers removing seeds while dried chilis are cooling.
- Once cooled, remove stem and seeds and soak in warm water for 30 min.
- Place in food processor with chipotle sauce and 1 cup beef broth. Pulse until a thin paste consistency.
- On med heat cook down onions and peppers in bacon grease then add minced garlic.
- Once fragrant add brisket and chuck roast and. Begin adding seasonings, W sauce, brisket (or cooked Chuck roast), beer, chili paste, and beef broth.
- Mix well and simmer for 3-4 hrs on low heat with lid cracked. Enjoy!
Looks great, going to try this…👍
🙌🙌🙌