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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

West Family Rooster Pepper And Beef Brisket Chili Recipe

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This recipe for West Family Rooster Pepper And Beef Brisket Chili is from Feed My Sheep, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-½ lbs. Of Rooster Pepper bulk sausage from Williams Grocery in Haralson, Ga.
1 lb. Of Rooster Pepper link sausage*
1 lb. Of sliced or chopped Cornerstone U. M. C. annual BBQ beef brisket
29 oz. Tomato sauce
44 oz. Diced tomatoes
2 15 oz. Cans of dark kidney beans
2 15 oz. Cans regular kidney beans
1 15 oz. Can of pinto beans
1 large white onion chopped
Salt and pepper to taste
2 Tbs. Chili powder
1 tsp of brown sugar
Directions:
Directions:
Pierce casing of link sausage, place with small amount of water in microwave dish and heat on high for 2-3 minutes per side.
Remove from dish and brown in large skillet, drain and cut into small links.
Brown bulk sausage in large skillet and drain.
Remove visible fat from beef brisket.
Combine all ingredients in large crock-pot and cook on low for 4-5 hours, stirring occasionally.
Preparation Time:
Preparation Time:
4-5 hours
Personal Notes:
Personal Notes:
NOTE: For an extra kick you can use Smoked Rooster Pepper links in place of regular Rooster Pepper links or prepare w/ ½ lbs. Rooster Pepper links & ½ lbs. Smoked Rooster Pepper links.

** 2nd Place 2012 Best of the Best Chili Competition

 

 

 

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