Brisket Chili Recipe
Equipment
- 1 Large pot
- 1 sharp knife
- 1 Cutting board
- 1 Stirring spoon
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 pounds beef brisket cubed
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 can crushed tomatoes (28 ounces)
- 2 cups beef broth
- 1 can kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 1 green bell pepper chopped
- 1 red bell pepper chopped
Instructions
- Heat the vegetable oil in a large pot over medium-high heat.
- Add the cubed beef brisket to the pot and brown on all sides.
- Remove the brisket and set aside, then add the onion and garlic to the pot.
- Sauté the onion and garlic until the onion is translucent.
- Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper.
- Return the brisket to the pot and add the crushed tomatoes and beef broth.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Simmer the chili for 2 1/2 hours, stirring occasionally.
- Add the kidney beans, black beans, green bell pepper, and red bell pepper.
- Continue to simmer for an additional 30 minutes.
- Remove the pot from heat and let the chili rest for 10 minutes before serving.
Notes
When preparing brisket chili, it's important to allow the flavors to meld during the simmering process, so resist the urge to rush this step. Additionally, trimming excess fat from the brisket before cooking can help prevent the chili from becoming greasy. Adjust the seasoning to your taste, especially if you prefer more spice, by adding more chili powder or even a dash of cayenne pepper.
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