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Brisket Chilli

A hearty brisket chili that warms you from the inside out.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs beef brisket cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 bell peppers diced (red and green)
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 can 28 oz crushed tomatoes
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 cup beef broth
  • Salt and pepper to taste
  • Optional toppings: chopped cilantro sour cream, shredded cheese

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Meat thermometer

Method
 

  1. Start by trimming excess fat from the brisket.
  2. Heat olive oil in a large pot over medium-high heat.
  3. Sear the brisket in batches until browned on all sides.
  4. In the same pot, add the diced onion, garlic, and bell peppers. Sauté until softened, about 5 minutes.
  5. Stir in the chili powder, cumin, and smoked paprika, and toast for a minute.
  6. Add the seared brisket back into the pot along with crushed tomatoes, kidney beans, and beef broth.
  7. Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for about 2 hours.
  8. After cooking, taste and adjust salt and pepper as needed.
  9. Serve hot, topped with cilantro, sour cream, or shredded cheese.

Notes

Let the chili rest for an hour before serving for deeper flavors.