Saddlebag Chili

• 4 pounds beef brisket
• 1/2 cup tomato paste
• 3 medium onions
• 3 cups tomato sauce
• 1 teaspoon worcestershire sauce
• 6 slices bacon
• 1 each green bell peppers chopped
• 12 ounces. beer
• 1 each sweet red bell peppers chopped
• 2 tablespoons molasses
• 8 each jalapeno pepper

1. Fry bacon.
2. Reserve the grease.
3. Eat the bacon!
4. Saute the onions and Bell peppers in the bacon grease with 1/2 of the minced garlic.
5. Fry up the briskit.
6. Pour the beer and the whiskey into the LARGE pot and turn heat to medium high.
7. Dump in the onions andamp; peppers that you sauteed tomato sauce, Jalapenos, 3/4 of the cumin, the Worcestershire sauce, Cayenne flakes, andamp; the Tabasco sauce.
8. When it begins to boil reduce heat to Medium and add all other ingredients except the 1 remaining Tblspn of cumin.
9. Cook on medium low to low heat for 1 hour, stirring frequently.
10. Add the last of the cumin now and cook for another 10 to 15 minutes on medium high.
11. Stir constantly during this last cooking period.

beef brisket, tomato paste, onions, tomato sauce, worcestershire sauce, bacon, green bell peppers, beer, sweet red bell peppers, molasses, jalapeno pepper

Taken from recipeland.com/recipe/v/saddlebag-chili-47643 (may not work)