Ingredients

2 dried Ancho Chiles (rehydrated, seeds removed & diced)

2 dried Chipolte Chiles (rehydrated, seeds removed & diced)

2 dried New Mexican Chiles (rehydrated, seeds removed & diced)

3 oz La Preferda Chipolte peppers in Spicy Adobo, diced

7 oz Jalepeno peppers in hot marinade, diced, plus juices

Liquid from rehydrated chiles

1 lb. butter

2 large white onions

2 red bell peppers

2 yellow bell peppers

10 - 12 Tablespoons garlic - minced

3/4 oz ground Arbol Chile

3/4 oz fround Guajillo chile

1/8 teaspoon ground Habenero Chile

1/4 cp ground black pepper

1/4 cp salt

1 cp brown sugar

8 Tablespoons Mexican Oregano

6-8 Tablespoons ground Cumin

6-8 Tablespoons ground Cayenne Pepper

32 oz low-sodium Beef Stock

2 lbs diced tomatoes

720 oz Hunts tomato sauce

6-8 lbs smoked beef brisket

1.5-2 lbs diced smoked sausage (kielbasa works best)

Preparation

  1. In a large pot, melt butter on medium-low heat. Saute onion, red and yellow bell peppers,until onion is translucent. Add garlic, Arbol Chile, Guajillo Chile and Hebenero chile and cook for 5-6 mins, releasing garlic flavor.
  2. Add Ancho, Chipolte, New Mexican, La Preferda Chipolte, and Jalapeno chiles to pot and cook for 30 mins on med-low heat.
  3. Add salt, brown sugar, mexican oregano, cumin and cayenne and cook for 10 mins.
  4. Add tomatoes and beef stock and cook down for 10 mins. 5.Add brisket, smoked sausage and tomato sauce. Cook for 1.5-2 hours.

Serve hot with jalapeno and cheddar cornbread or muffins.