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Ingredient
Brisket Chili
Introduce
Chef :
fenwayBrisket Chili
I love brisket but there is just too much meat to smoke for just me. Brisket chili is a great way to use 2 lbs of that 10 lbs brisket that you have to buy. Very different from a more traditional ground beef chili. Like my other chili recipes I do not add beans but that is always an option.
Ingredient
Food ration :
6-8 servingsCooking time :
5.5 hrs
3 slices
bacon
2 lbs
brisket
2-3
jalapeños diced
3 cups
Beef broth
3 cans (15 oz.)
fire roasted tomatoes diced
2 Tbsp
Worcestershire sauce
1 Tbsp
Paprika
1 Tbsp
Chili powder
1 tsp
Cumin
1 tsp
Italian seasoning
1/2 tsp
Chipotle chili powder
Cooking instructions
* Step 1
Combine all dry seasonings and set aside. Trim brisket to remove excess fat and cut into small bite size pieces. Dice vegetables.
* Step 2
In a dutch oven cook the bacon until crispy. Remove cooked bacon to a plate but keep the bacon grease in the dutch oven. Break up bacon.
* Step 3
Season brisket heavily with salt and pepper. Add brisket and sear the sides on medium high. Do in batches. Remove brisket to a plate.
* Step 4
Add onion, bell pepper, and jalapeños to the dutch oven and cook on medium heat to soften. Add garlic and dry seasonings and cook for 30 seconds.
* Step 5
Add in the bacon, brisket, beef stock, diced tomatoes, and Worcestershire sauce to the dutch oven. Bring to a boil, then reduce heat and simmer for 5 hrs with the lid on. Toward the end of the simmer break up the brisket by pushing down on the brisket with a potato masher or large spoon. Taste and adjust for salt and pepper. Add additional broth if needed.
* Step 6
Serve in bowls and garnish with jalapeno coins and a sprinkle of shredded cheese. I usually like to serve with grilled garlic bread. Enjoy!
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