Brisket Chili Recipe

Name: Brisket Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 2 whole Medium Yellow Onions, Diced; 2 whole Large Poblano Peppers, Stem And Seeds Removed Then Diced; 2 whole Jalepeno Peppers, Stem And Seeds Removed Then Diced; 2 whole Serrano Peppers, Stem And Seeds Removed Then Diced; 4 cloves Garlic, Minced; 1 can Diced Tomatoes, With Juice (28 Oz Can); 1 can (15 Oz. Size) Great Northern Beans, Drained And Rinsed; 3 cans (15 Oz. Size) Dark Kidney Beans, Drained And Rinsed; 32 ounces, fluid Beef Broth; 2 Tablespoons Chili Powder; 1 Tablespoon Smoked Paprika (or Any Kind); 1 Tablespoon Dried Oregano; 2 teaspoons Cumin; 2 teaspoons Dried Basil; 2 teaspoons Garlic Powder; 2 teaspoons Onion Powder; 2 teaspoons Sea Salt; 2 teaspoons Freshly Ground Black Pepper; 1 pound Leftover Cooked Brisket With Most Of The Fat Removed, Cubed (use More If You Like)

Servings: persons

1 Tablespoon Olive Oil
2 whole Medium Yellow Onions, Diced
2 whole Large Poblano Peppers, Stem And Seeds Removed Then Diced
2 whole Jalepeno Peppers, Stem And Seeds Removed Then Diced
2 whole Serrano Peppers, Stem And Seeds Removed Then Diced
4 cloves Garlic, Minced
1 can Diced Tomatoes, With Juice (28 Oz Can)
1 can (15 Oz. Size) Great Northern Beans, Drained And Rinsed
3 cans (15 Oz. Size) Dark Kidney Beans, Drained And Rinsed
32 ounces, fluid Beef Broth
2 Tablespoons Chili Powder
1 Tablespoon Smoked Paprika (or Any Kind)
1 Tablespoon Dried Oregano
2 teaspoons Cumin
2 teaspoons Dried Basil
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
2 teaspoons Sea Salt
2 teaspoons Freshly Ground Black Pepper
1 pound Leftover Cooked Brisket With Most Of The Fat Removed, Cubed (use More If You Like)

1
Heat oil in a large soup pot over medium heat. Add onions and peppers and saute until soft (10 minutes or so). Add garlic and stir and cook for 2 minutes.
2
Add tomatoes (with juice), beans, beef broth and spices and stir well.
3
Bring to a boil then reduce heat to low, cover pot and simmer for 30 minutes. Then remove the lid, add brisket, cover pot again and simmer for 30 minutes. Then remove the lid and continue to simmer for 2 hours stirring every 15 minutes.
4
Taste and adjust seasonings to your liking. Serve in bowls with any toppings you like (or none). Suggestions: grated cheese or chopped onions. Cornbread goes great with this. Or just add a salad and really make it a well rounded meal.

680

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 2 whole Medium Yellow Onions, Diced, 2 whole Large Poblano Peppers, Stem And Seeds Removed Then Diced, 2 whole Jalepeno Peppers, Stem And Seeds Removed Then Diced, and more.

Yes, Brisket Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brisket Chili

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