About to be your new favorite style of chili.
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Who doesn’t love a good bowl of chili? The great thing about chili is that it comes in so many different varieties. There isn’t just one style; it can be made to fit anyone’s personal tastes. If you haven’t tried cooking chili with brisket, it might be time to change that. Some people believe this is one of the best types of chili out there, as it has won a wide array of chili cookoffs all over the country. It also gives you something to do with leftover brisket just in case you have some in your fridge.
Of course, this recipe doesn’t exactly reinvent the wheel. The beans, tomatoes, onions, peppers, and spices that you find in traditional chili are also in this recipe. The biggest difference is the presence of smoky and succulent brisket. It’s everything that chili should be, which means it’s perfect whether you’re cooking for a special occasion or just need some comfort food simmering on the stove all day.
As mentioned, there are plenty of ways to prepare chili, including some healthy recipes for those with dietary restrictions. It starts with crock pot vegetarian chili. It’s also possible to prepare instant pot meatless vegan chili. If you have an instant pot, you can also prepare a no bean keto chili. Finally, if you want to spice things up, we would recommend cajun instant pot chili.
Is Brisket Chili Healthy?
In some ways, brisket chili isn’t the healthiest version of chili. It contains meat and may not be suitable for every type of diet. On the plus side, with tomatoes, bell peppers, and onions, there is a healthy serving of vegetables in this chili, so this recipe does provide plenty of vitamins and nutrients. Spices like cayenne, paprika, and cumin also have some health benefits. However, this type of recipe should be enjoyed in moderation.
A World of Options
With a chili, especially when there are so many ingredients, there is almost endless freedom to make alterations to the recipe to fit your personal tastes. You can adjust the types of spices or the amount of each spice in the pot. The same is true for the types of beans you add or the volume of each vegetable that gets added to the pot. You can even go off the recipe a little by adding beer, wine, or leftover coffee to add another flavor to the chili.
When it’s time to serve the chili, the recipe calls for cheese and green onion to be added. But that’s not all you can use to top off a bowl of chili. Many people use a dollop of Greek yogurt or sour cream while others chop up an avocado instead of an onion. It’s also common to crunch up tortilla chips or Fritos to give the chili a little crunch. Just keep in mind that the fat and calories in the chili will increase if you add ingredients not in the original recipe.
INGREDIENTS
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 pounds cooked brisket, trimmed and cut into 1/2-inch cubes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 x 15-ounce can kidney beans, drained and rinsed
- 1 x 15-ounce can black beans, drained and rinsed
- 1 x 28-ounce can crushed tomatoes
- 2 cups beef broth
- Shredded cheddar cheese (for serving)
- Chopped green onions (for serving)
- Sour cream (for serving, optional)
INSTRUCTIONS
Sauté
Cook onions, garlic, and peppers until softened.
Season
Add brisket and spices, stirring to combine.
Simmer
Incorporate beans, tomatoes, and broth; simmer.
Serve
Garnish with cheese and green onions.
Devour!
FAQs & Tips
If the brisket chili isn’t consumed in one day, the leftovers can be refrigerated in an airtight container for up to five days. They can also be frozen and stored for up to four months.
Not necessarily. If you have leftover brisket that’s already cooked, this recipe is a great way to use it.
Serving Suggestions
With a big pot of chili, there is arguably no better side dish than vegan cornbread with applesauce. Baked potatoes are another common side dish for chili, whether it’s a baked potato from the oven or a baked potato from the microwave. If you would prefer to have a vegetable side dish, we recommend broccoli, which is a versatile vegetable. You could prepare Asian inspired roasted broccoli or perhaps parmesan roasted broccoli.
Brisket Chili
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 pounds cooked brisket trimmed and cut into ½-inch cubes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 x 15-ounce can kidney beans drained and rinsed
- 1 x 15-ounce can black beans drained and rinsed
- 1 x 28-ounce can crushed tomatoes
- 2 cups beef broth
- Shredded cheddar cheese for serving
- Chopped green onions for serving
- Sour cream for serving, optional
Instructions
-
Heat olive oil in a large pot over medium heat. Add onions, garlic, and bell peppers, and sauté until softened, about 5 minutes.
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Add the brisket cubes to the pot along with chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 2 minutes, stirring to coat the meat with the spices.
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Stir in the kidney beans, black beans, crushed tomatoes, and beef broth. Bring to a simmer.
-
Reduce heat to low, cover, and let the chili simmer for 2½–3 hours, stirring occasionally.
-
Serve the chili hot, garnished with shredded cheddar cheese and chopped green onions.
Nutrition
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