Recipe - Ken Haycooks Award Winning Chili

3 pound Beef brisket; minced
Three fourths cup Onion; minced
2 Cloves garlic; minced
1 tablespoon Salt
1 teaspoon Black pepper
3 tablespoon Chili powder
2 tablespoon Cumin
1 tablespoon Paprika
1 teaspoon Ginger
1 tablespoon Dry mustard
1 tablespoon Red pepper
1 teaspoon Oregano
1 cn (small) tomato paste
1 cn (large) tomato sauce
1 One half cup Boiling water
One half cn Cheap beer
1 Tomato; finely chopped
1 Jalapeno; finely chopped
1 cn (4oz) V8 juice

Only use Brisket. DO NOT USE GROUND BEEF. The best chili is made from slow
simmered brisket.

Brown the brisket with a little oil. Drain and remove meat. Saute onion
and garlic in the left over oil. Add all the spices and let pan roast. Add
the beef back to the pot and add the tomato paste, tomato sauce, water, V8
juice, tomato, jalapeno, and beer. Cover and simmer for 3 hr. Add more beer
if chili gets too dry.

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