Brisket Chili Recipe
This chili boasts a chef-prized cut of meat, the brisket, which infuses this chili with a beef and tomato base which is singularly flavorful that is complemented by chili seasons that come from the pantry instead of a packet, making this the most healthy, delicious chili I've ever had.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 pounds beef brisket trimmed and cut into 1-inch cubes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper optional for heat
- 1 can 28 ounces crushed tomatoes
- 2 cups beef broth
- 1 can 15 ounces kidney beans, drained and rinsed
- 1 can 15 ounces black beans, drained and rinsed
- Salt and pepper to taste
- Shredded cheddar cheese for serving
- Sour cream for serving
- Chopped green onions for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and cook for another minute, until fragrant.
- Season brisket cubes with salt and pepper, then add to the pot. Cook until browned on all sides.
- Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 2 minutes to allow the spices to bloom.
- Pour in crushed tomatoes and beef broth. Bring to a simmer.
- Add kidney beans and black beans. Stir to combine.
- Reduce heat to low, cover, and let simmer for 2 hours, stirring occasionally.
- Season with additional salt and pepper to taste.
- Serve hot, garnished with shredded cheddar cheese, sour cream, and chopped green onions.
Nutrition
Calories: 227kcalCarbohydrates: 3gProtein: 25gFat: 13gSaturated Fat: 4gSodium: 347mgFiber: 1g
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