Texas Red Chili With Avocado Relish
- 1 of 2 Heat oil in large Dutch oven. Working in batches, saute brisket over medium-high heat until browned, about 10 minutes. Transfer to plate.
- 2 of 2 Add onion, jalapeno pepper and garlic to drippings in pot; cook over medium-low heat until very tender, about 8 minutes. Stir in chili powder, cumin, salt and ground red pepper; cook 1 minute. Return meat to pot. Stir in tomatoes, broth, beer and bay leaf. Heat to boiling. Reduce heat; cook on hard simmer, with cover slightly ajar, until meat is tender, about 11/2 hours. For last 20 minutes, uncover to thicken chili.
Prepare Avocado Relish:
- 1 of 2 Combine avocado, red onion, lime juice and salt in small bowl.
- 2 of 2 To serve, ladle chili into bowls. Top each serving with some Avocado Relish. Garnish with lime wedges. Makes 8 servings.
Servings Per Recipe: 8
Per Serving: 712 mg sodium, 334 kcal cal., 16 g carb., 30 g pro., 84 mg chol., 17 g Fat, total, 5 g sat. fat