Brisket Chile
- Level: Easy
- Total: 2 hr 30 min
- Prep: 20 min
- Cook: 2 hr 10 min
- Yield: 6 to 8 servings
- Level: Easy
- Total: 2 hr 30 min
- Prep: 20 min
- Cook: 2 hr 10 min
- Yield: 6 to 8 servings
Ingredients
1/4 cup canola oil
1 red onion, small diced
2 cloves garlic, minced
2 red peppers, diced
1 tablespoon kosher salt
2 tablespoons chili powder
2 tablespoons chipotle powder
2 tablespoons smoked paprika
1 pound smoked beef brisket, diced
1 quart smoked tomatoes
1 bunch fresh cilantro, leaves chopped
Sour cream and shredded Cheddar, for garnish
Directions
- Saute onions, garlic, and peppers until tender in canola oil with salt in an 8-quart cast enamel pan over medium-high heat. Add spices and cook for 1 more minute. Add meat and tomatoes, lower the heat to medium or medium-low and simmer for 2 hours. Remove from heat and add cilantro.
- Serve in soup bowls and top with sour cream and cheddar cheese for garnish.
