INGREDIENTS
1/4 cup olive oil
4 pounds leftover smoked brisket cut into bite sized pieces
1 cup chopped onion
4 cloves minced garlic
1 jalapeño or other green or red chili pepper
1 – 2 tbsp ground cumin (to taste)
1/2 cup flour or masa
4 cups of roasted peeled and chopped fresh green chiles (pick your heat)
2 quarts of peeled roasted and chopped tomatoes
1 tbsp salt (to taste)
1 tsp sugar
2 tsp coarse ground black pepper
2 tbsp mexican oregano
1 quart of broth
2 x 1 pound cans of pinto or kidney beans or 1 pound of dried pintos.
Mashed potatoes
DESCRIPTION
this is a leftover chile. I used 4 pounds of brisket that was used over Thanksgiving and turned this into a really great chile. The idea of serving it over mashed potatoes is really unusual, but also very very good.
DIRECTIONS
1. If you are using dried beans cook them to specification on the package and then drain
2. Sauté onions, garlic and 1 chile until soft.
3. Add in brisket and sauté.
4. Add in cumin, sugar, pepper and salt and mix throughly.
5. Sprinkle in flour or masa and continue to stir.
6. Add in broth and mix.
7. Add in tomatoes, chiles, oregano and cook at low simmer for 1 hour.
8. Add in beans and simmer for one hour
9. Serve over leftover mashed potatoes.
