"Hell Fire" Brisket Mob

1 1/2 cups Rice Wine Vinegar
1/2 cup Asian Red Chile Paste
1/2 cup Sugar
1/2 cup Soy Sauce
1/4 cup Molassaes
1/4 cup Worcestershire Sauce
2 TB. Yellow Mustard
1 1/2 TB. Barbecue Seasoning
2 TB. Olive Oil

Combine all ingredients together in a stainless steel bowl, except for the olive oil. Mix and blend well. Whisk the olive oil into the mixture and and hold at room temperature for service.

®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™

Downhome Chili

Recipe By: RWMCPEAKE
Serving Size: 10
Preparation Time: 2:00 hours

1 ounce Oil
3 pounds Beef Stew Meat 1" cubed
2 pounds Pork Butt, fat trimmed 1" cubes
4 ounces White Onions finely chopped
1 ounce Garlic finely chopped
1 tablespoon Cumin ground
1 tablespoon Basil Leaves dry
4 tablespoons Chili powder dark
2 teaspoons Cayenne ground
2 teaspoons Black Pepper table grind
1/2 tablespoon Kosher salt
1 1/2 cups Enchilada sauce canned
1 can Chiles & Tomatoes "Ro-Tel" drained
2 tablespoons Brown Sugar
4 ounces Semisweet chocolate chopped

Heat oil in stock pot and add the beef and pork, allow meat to brown.

Add the onions and garlic and saute until transparent.
Add the seasoning and cook for 5 minutes to bring out the sweetness in the powders.

Add the sauce to the meat mixture, add tomatoes and chiles.
Add the brown sugar and simmer for 2 hours until meat is tender.

With 30 minutes remaining add the Chopped Chocolate to the chili
and continue to simmer for the remaining 30 minutes.

Notes: The Chocolate is the final touch and is used to help reduce the harshness of the chili powder! All great chilis have some form of chocolate in them. That is the BIG chili secret!

®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™