Brisket Chili Recipe
User Reviews
5
10 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
4 hrs
-
Servings
8
-
Calories
397 kcal
-
Course
Main Course, Soup
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Cuisine
American
Brisket Chili Recipe
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This brisket chili is bursting with fire-roasted tomatoes, a flavorful blend of spices, and tender chopped brisket, hearty comfort with every bite.
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Ingredients
FOR THE CHILI SPICE BLEND
- 2 tablespoons chili powder use your favorite blend (use 3 tbsp for extra flavor)
- 1 tablespoon cayenne pepper use paprika for milder
- 1 tablespoon garlic powder
- 1 tablespoon black pepper ground
- 2 teaspoons Mexican oregano
- 2 teaspoons cumin ground
- salt to taste
FOR THE BRISKET CHILI
- 2 tablespoons vegetable oil
- 2.5 pounds beef brisket brisket flat preferred, cut into bite-sized pieces (about 1-inch cubes, boneless
- salt to taste
- black pepper to taste
- 1 onion chopped, large
- 2 jalapeno pepper chopped (use serranos for hotter, or more to taste
- 6 cloves garlic chopped, or more to taste
- 2 cups beef stock
- 2 ounce fire roasted tomatoes canned
- 2 ounce red kidney beans drained (optional, can
- 1 tablespoon Worcestershire sauce or to taste
- hot sauce to taste
- Your favorite toppings for serving
Instructions
- Combine the spices in a small bowl and mix well. Set aside.
- Heat the vegetable oil in a large pot or Dutch oven to medium-high heat. Season the brisket pieces with salt and pepper, then sear them 1-2 minutes per side to get a nice brown crust on them. Do this in batches, if needed. Remove the brisket and set on to a plate.
- Add the onion and jalapeno peppers. Cook 5 minutes to soften.
- Stir in the garlic and half of the chili spice mixture. Cook for 1 minute to let the spices bloom.
- Add the beef stock and scrape up any browned bits from the bottom of the pan.
- Add the reserved brisket, fire roasted tomatoes, chili beans, Worcestershire sauce, and hot sauce. Stir.
- Bring to a boil, then reduce the heat, cover and simmer for 1.5 hours.
- Stir in the remaining chili spice mix and simmer, uncovered, for 1 hour, or until the brisket is tender to your preference.
- Serve into bowls and top with your favorite toppings.
Notes
- For More Developed Flavor. I suggest setting the covered pot in the refrigerator to let the flavors mingle overnight. Then, simply reheat and enjoy the following evening. Chili is so much better this way.
- Add Smoked Brisket. This recipe is perfect with leftover smoked brisket added in. Whenever I smoke a brisket, I save at least half a pound in the freezer for this recipe. Just chop it and add it at the end of cooking to heat through.
Nutrition Information
Show Details
Calories
397kcal
(20%)
Carbohydrates
27g
(9%)
Protein
38g
(76%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Cholesterol
88mg
(29%)
Sodium
730mg
(30%)
Potassium
999mg
(21%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
1337IU
(27%)
Vitamin C
9mg
(10%)
Calcium
109mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 38g | 76% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 88mg | 29% |
| Sodium | 730mg | 30% |
| Potassium | 999mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 1337IU | 27% |
| Vitamin C | 9mg | 10% |
| Calcium | 109mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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