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Brisket Chili
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Description
This is a great way to use leftover smoked brisket (or not smoked for that matter). This chili is the best I’ve ever had.
Ingredients
- 1 Tablespoon Olive Oil
- 2 whole Medium Yellow Onions, Diced
- 2 whole Large Poblano Peppers, Stem And Seeds Removed Then Diced
- 2 whole Jalepeno Peppers, Stem And Seeds Removed Then Diced
- 2 whole Serrano Peppers, Stem And Seeds Removed Then Diced
- 4 cloves Garlic, Minced
- 1 can Diced Tomatoes, With Juice (28 Oz Can)
- 1 can (15 Oz. Size) Great Northern Beans, Drained And Rinsed
- 3 cans (15 Oz. Size) Dark Kidney Beans, Drained And Rinsed
- 32 ounces, fluid Beef Broth
- 2 Tablespoons Chili Powder
- 1 Tablespoon Smoked Paprika (or Any Kind)
- 1 Tablespoon Dried Oregano
- 2 teaspoons Cumin
- 2 teaspoons Dried Basil
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 2 teaspoons Sea Salt
- 2 teaspoons Freshly Ground Black Pepper
- 1 pound Leftover Cooked Brisket With Most Of The Fat Removed, Cubed (use More If You Like)
Preparation
Heat oil in a large soup pot over medium heat. Add onions and peppers and sauté until soft (10 minutes or so). Add garlic and stir and cook for 2 minutes.
Add tomatoes (with juice), beans, beef broth and spices and stir well.
Bring to a boil then reduce heat to low, cover pot and simmer for 30 minutes. Then remove the lid, add brisket, cover pot again and simmer for 30 minutes. Then remove the lid and continue to simmer for 2 hours stirring every 15 minutes.
Taste and adjust seasonings to your liking. Serve in bowls with any toppings you like (or none). Suggestions: grated cheese or chopped onions. Cornbread goes great with this. Or just add a salad and really make it a well rounded meal.
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