Saddlebag Chili


  • 4 pounds beef brisket (rough ground)
  • 3 medium onions, coarsely chopped
  • 5 cloves garlic, minced
  • 6 slices bacon
  • 1 (12 ounce) can beer
  • 2 ounces sour mash whiskey
  • 2 tablespoons blackstrap molasses
  • 1/2 teaspoon allspice
  • 1 teaspoon salt, or to taste
  • 4 tablespoons ground cumin
  • 1/2 cup tomato paste
  • 3 cups tomato sauce
  • 1 teaspoon Worcestershire sauce
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons cayenne pepper flakes
  • 8 fresh whole jalapeno peppers
  • 2 tablespoons Tabasco sauce
  • 1/4 cup Masa Harina


  1. Fry bacon, reserving the grease. Save bacon for another use. Sauté the onions and bell peppers in the bacon grease with 1/2 of the minced garlic. Fry brisket.
  2. Pour the beer and the whiskey into a large pot and turn heat to medium high. Add sautéed onions and peppers, tomato sauce, jalapenos and 3/4 of the cumin, the Worcestershire sauce, cayenne flakes and Tabasco sauce. When mixture begins to boil, reduce heat to medium and add remaining ingredients except the 1 remaining tablespoon cumin. Cook on medium-low to low heat for 1 hour, stirring frequently.
  3. Add the remaining cumin and cook for another 10 to 15 minutes over medium-high heat, stirring constantly.

Yield: 8 servings

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