Brisket Chili
This Brisket Chili give both summer and fall happy feels! It's a great way to repurpose that leftover barbecue and also feel the coziness of fall while it's warm outside.
Servings: 7 servings
Calories: 374kcal
Ingredients
- 2 tablespoons beef tallow or olive oil, bacon grease, or butter
- 1 cup diced yellow onion
- ¾ cup diced bell pepper
- 1-2 jalapeños finely diced
- 1-2 habaneros finely diced, optional
- 3 garlic cloves minced
- 6 ounce can tomato paste
- 28 ounce can crushed tomatoes
- 32 ounces beef broth or beef stock regular or low-sodium
- 2-4 tablespoons chili seasoning blend *see note
- 2 ½ pounds cooked and chopped beef brisket
- Salt and Black Pepper to taste
- Brown Sugar or Brown Sugar Substitute optional, to taste
Instructions
- In a large pot or Dutch oven over medium high heat, add beef tallow, bacon grease, oil or butter. Once hot, add onions, bell pepper, jalapeño and habanero (if using). Cook until the vegetables are translucent and tender, about 5 minutes. Add garlic and cook an additional minute.
- Add tomato paste, stirring until it's incorporated well with the vegetables. Cook 1 minute.
- Stir in crushed tomatoes and beef broth. Bring to simmer.
- Stir in chili seasoning mix and brisket chopped into small pieces. Large chunks of brisket can work as well. Allow the mixture to simmer for 20 minutes.
- Season with additional salt, black pepper and brown sugar or brown sugar substitute to taste.
Video
Notes
TIPS AND SUBSTITUTIONS
- The recipe calls for 2-4 tablespoons of a chili seasoning blend because not all blends are created equal. I prefer the richness and heat of 4 tablespoons of the brands I use in mine, but some brands are more potent than others. I would recommend using 2 tablespoons, taste and adjust to preference.
- If you don't have leftover brisket but want to make this chili, you can use 2 ½ lb cooked ground beef, turkey or chicken or use store-bought and/or restaurant cooked brisket.
- You can make this a vegetarian version by using olive oil in the initial step and subbing the meat with your favorite legume(s).
- If you like beans in chili, they can be added as well. Sometimes I'll add a can of drained kidney beans, pinto beans, black beans, or white beans.
POPULAR CHILI TOPPERS AND SIDES
Some excellent garnishes for Brisket Chili are shredded cheddar cheese, fresh cilantro, green onions, red onion, jalapeño, tortilla chips, corn chips, and/or a dollop of sour cream Some excellent side dishes for Brisket Chili are cheese and crackers, a grilled cheese, baked potato, rice, spaghetti, Mamaw's Hoe Cakes or Pone of Cornbread, Sweet and Cheesy Cornbread.Nutrition
Serving: 2cups | Calories: 374kcal | Carbohydrates: 18g | Protein: 39g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 100mg | Sodium: 991mg | Potassium: 1310mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2150IU | Vitamin C: 41mg | Calcium: 77mg | Iron: 6mg
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