Texas Red Chili With Avocado Relish

Makes 8
Prep 15 m
Cook 120 m



Avocado Relish:


  1. 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. 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. 1 of 2 Combine avocado, red onion, lime juice and salt in small bowl.
  2. 2 of 2 To serve, ladle chili into bowls. Top each serving with some Avocado Relish. Garnish with lime wedges. Makes 8 servings.
Nutrition Information for Texas Red Chili With Avocado Relish
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
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Printed from FamilyCircle.com 06/25/2019