This Brisket Chili is about to become your new cold-weather favorite.
Who doesn’t love a good bowl of chili, especially on a chilly day (get it?)? 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’s high time you changed that. Some people believe this is one of the best types of chili out there; this style has won a wide array of chili cook-offs all over the country. It also gives you something to do with leftover brisket, just in case you have some stashed in your fridge.
Of course, this recipe doesn’t exactly reinvent the wheel. All the beans, tomatoes, onions, peppers, and spices that you’d find in traditional chili are also present in this recipe. The biggest difference is the presence of smoky, succulent brisket. It’s everything that chili should be, which means it’s perfect whether you’re cooking for a special occasion or just really in the mood to have some comfort food simmering on the stove all day.
Is Brisket Chili Healthy?
Brisket chili isn’t exactly the healthiest version of chili, but it’s a satisfying comfort food that can be enjoyed in moderation. It contains beef brisket, which, while high in protein, is also high in cholesterol and saturated fat. On the plus side, with tomatoes, bell peppers, onions, and beans, there is a healthy serving of good-for-you veggies and legumes in this chili, which provides a nice dose of vitamins and nutrients (including plenty of fiber!). Spices like cayenne, paprika, and cumin also have some health benefits, including anti-inflammatory properties. However, this type of recipe is best reserved for the occasional indulgence.
A World Of Options
With a chili recipe, especially when there are so many ingredients involved, there is almost endless freedom to make alterations 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 use or the volume of each added vegetable. You can even go off-script completely and throw in a little splash of beer, wine, or leftover coffee to add another layer of dimension to the chili.
When it’s time to serve the chili, the recipe calls for shredded cheese and diced green onion to be used as toppings. 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 green onion. It’s also common to crush up tortilla chips or Fritos to give the chili a little crunch. Just keep in mind that the fat and calories in the chili might increase if you add ingredients not used in the original recipe.
How To Make Ahead And Store
If the brisket chili isn’t consumed in one day, the leftovers can be refrigerated in an airtight container for up to 4 days. They can also be frozen and stored for up to 4 months.
Serving Suggestions
With a big pot of chili, there is arguably no better side dish than this Sweet Cornbread With Applesauce. Baked potatoes are another common side dish for chili, whether it’s an Oven-Baked Potato or a Microwave “Baked” Potato. If you would prefer to have a vegetable side dish, I recommend broccoli, which is super versatile. You could prepare some Asian-Inspired Roasted Broccoli or perhaps some Parmesan-Roasted Broccoli to complete the meal.
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 15-ounce can kidney beans drained and rinsed
- 1 15-ounce can black beans drained and rinsed
- 1 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.
- 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.
- 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 2 1/2 to 3 hours, stirring occasionally.
- Serve the chili hot, garnished with shredded cheddar cheese, chopped green onions, and sour cream, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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