Recipe courtesy of Southern Soul Barbeque
Brisket Chili
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 746
- Total Fat
- 41
- Saturated Fat
- 14
- Carbohydrates
- 59
- Dietary Fiber
- 16
- Sugar
- 22
- Protein
- 42
- Cholesterol
- 142
- Sodium
- 1828
- Total: 1 hr 55 min
- Active: 30 min
Ingredients
1 tablespoon oil
1 quart diced onion
2 tablespoons chopped garlic
1 cup diced green chile
1/2 cup chili powder
1/4 cup ground cumin
2 tablespoons cayenne pepper hot sauce
Salt and pepper
One 28-ounce can whole canned tomatoes, hand crushed
One 28-ounce can drained and rinsed kidney beans
1 cup ketchup
1/2 cup mustard
1/4 cup dark lager, preferably Shiner Bock
2 pounds ground beef brisket
2 cups beef stock, or more as needed
Directions
- In a heavy-bottomed Dutch oven, add the oil and onions. Cook until browned. Add the garlic and cook until fragrant. Add the diced chiles, chili powder, cumin, hot sauce, salt and pepper. Cook for 5 minutes. Add the tomatoes, beans, ketchup, mustard and lager. Cook for 5 minutes. Drink the remaining beer while you wait. Add the brisket and stock and simmer for 1 hour. Adjust the amount of beef stock for consistency if needed. Serve or refrigerate overnight. Reheat for best flavor.