Brisket Chili
Brisket Chili is one of the easiest recipes to make with a bit of leftover brisket. For the most delicious and hearty chili with or without beans that is sure to satisfy a hungry crowd.
Servings: 6 Servings
Calories: 588kcal
Ingredients
- 1 ½ pounds smoked brisket cut into chunks
- 1 tablespoon bacon grease or olive oil
- 1 large onion diced
- 2 cups bell peppers diced
- 28 ounces crushed tomatoes
- 2 cups water
- 16 ounces pinto beans rinsed and drained
- 1 cup chili seasoning
- ¼ cup finely grated carrot optional
Instructions
- In a dutch oven, melt the bacon grease over medium heat. Add diced onions and bell peppers, stirring occasionally. Cook until vegetables are softened.
- Stir in the crushed tomatoes, water and chili seasoning.
- Add the beans and stir to combine.
- If the chili is too acidic, stir in one small finely grated carrot. This is optional but will cut the acidity if needed.
- Cook chili, stirring occasionally over medium-low heat for 20 -30 minutes. Simmer until ready to serve.
- Serve with your favorite toppings like cheese, sour cream, jalapeños and cilantro.
Notes
Store leftover chili in an airtight container in the refrigerator up to 4 days, freeze in a freezer container up to 3 months.
Reheat in a pan, adding a bit of water if it is too thick. Cook over medium heat, stirring until heated through.
Nutrition
Serving: 1g | Calories: 588kcal | Carbohydrates: 37g | Protein: 45g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Cholesterol: 131mg | Sodium: 540mg | Fiber: 10g | Sugar: 9g