Brisket Chili Recipe

🧂 Ingredients

• 2 tablespoons chili powder

  use your favorite blend (use 3 tbsp for extra flavor)
• 1 tablespoon cayenne

  use paprika for milder
• 1 tablespoon garlic powder
• 1 tablespoon ground black pepper
• 2 teaspoons Mexican oregano
• 2 teaspoons ground cumin
• Salt to taste
• 2 tablespoons vegetable oil
• 2.5 pounds boneless beef brisket

  brisket flat preferred, cut into bite-sized pieces (about 1-inch cubes)
• Salt and pepper to taste
• 1 large onion

  chopped
• 2 jalapeno peppers

  chopped (use serranos for hotter, or more to taste)
• 6 cloves garlic

  chopped, or more to taste
• 2 cups beef stock
• 2 15-ounce cans fire roasted tomatoes
• 2 15-ounce can red kidney beans

  drained (optional)
• 1 tablespoon Worcestershire sauce or to taste
• Hot sauce to taste
• Your favorite toppings for serving

Instructions

• 1 Combine the spices in a small bowl and mix well. Set aside.
• 2 Heat the vegetable oil in a large pot or Dutch oven to medium-high heat. Season
  the brisket pieces with salt and pepper, then sear them 1-2 minutes per side to
  get a nice brown crust on them. Do this in batches, if needed. Remove the
  brisket and set on to a plate.
• 3 Add the onion and jalapeno peppers. Cook 5 minutes to soften.
• 4 Stir in the garlic and half of the chili spice mixture. Cook for 1 minute to let
  the spices bloom.
• 5 Add the beef stock and scrape up any browned bits from the bottom of the pan.
• 6 Add the reserved brisket, fire roasted tomatoes, chili beans, Worcestershire
  sauce, and hot sauce. Stir.
• 7 Bring to a boil, then reduce the heat, cover and simmer for 1.5 hours.
• 8 Stir in the remaining chili spice mix and simmer, uncovered, for 1 hour, or
  until the brisket is tender to your preference.
• 9 Serve into bowls and top with your favorite toppings.

Nutrition Info