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How To Make Brisket Chili
This recipe for brisket chili forgoes the usual ground beef to make a dish that's as tasty as any. Make sure to use fresh brisket and not corned beef!
Prep:
30 mins
Cook:
3 hrs 15 mins
Total:
3 hrs 45 mins
Ingredients
- 2 pounds fresh beef brisket, cut into ½-inch pieces
- 1 large onion, finely chopped
- 2 tbsp vegetable oil
- 32 fl oz kidney beans, 2 cans, rinsed and drained
- 1 pound smoked kielbasa or polish sausage, halved and sliced
- 16 fl oz salsa, 1 jar
- 14½ fl oz tomatoes, 1 can, diced and undrained
- 8 fl oz tomato sauce, 1 can
- 8 fl oz green chiles, 2 cans, chopped
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp celery salt
- ¼ tsp salt
- ⅛ tsp pepper
- 3 tbsp lemon juice
- 1½ tsp lemon zest, grated
- cheddar cheese, shredded, optional
- green onions, sliced, optional
Instructions
- In a Dutch oven, brown beef and onion in oil in batches; drain. Stir in the beans, kielbasa, salsa, tomatoes, tomato sauce, chiles, garlic and seasonings.
-
Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender. Just before serving, stir in lemon juice and zest. If desired, top with cheddar cheese and sliced green onions.
Nutrition
- Sugar: 6g
- :
- Calcium: 71mg
- Calories: 453kcal
- Carbohydrates: 32g
- Cholesterol: 88mg
- Fat: 21g
- Fiber: 10g
- Iron: 6mg
- Monounsaturated Fat: 9g
- Polyunsaturated Fat: 2g
- Potassium: 1153mg
- Protein: 35g
- Saturated Fat: 7g
- Sodium: 1315mg
- Vitamin A: 932IU
- Vitamin C: 16mg
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