Brisket Chili (Without Beans!)

* - more if you live around vampires. Do not use garlic powder ** You can use regular grind, but the course grind adds a better flavor *** (Wimps may delete the red pepper altogether, if desired. Chili heads can add more.) **** You want it in chunks, not something that will disappear when you cook it. ***** I use Sam Adams Boston Ale. Do _not_ use the 99% water American beer. Use one bottle in the pot, drink the other. ****** or several fresh ones from the garden. Dont use the ones from the store. They either need to be fresh or canned. Dont know why, but it makes a difference in taste. Scrape some of the fat off the brisket into a large pot or dutch oven. Heat it. Add the onions and garlic. saute until limp. Add all the liquids and spices and bring to a simmer. Cut the brisket into eating size chunks. 1 lb or so for Texans, smaller for women and others (g). (You can tell Im a Texan.) Throw in the ribs if you have any - dont bother to cut them into individual pieces. Simmer for at least one hour. I dont like to use thickeners, so if you do, you are on your own for amounts. If desired, you may serve pinto beans as a side dish or put the chili over tamales. Also good served over rice. Great stuff for breakfast. Build a 3 layer dish - hash browns, fried eggs, then reheated chili. Posted to bbq-digest by "Karl L. Sandwell-Weiss" <klweiss@wans.net> on Jan 03, 1999,