Prepare to embark on a mouthwatering journey with the most incredible Brisket Chili you've ever tasted! Forget everything you know about traditional chili - this bean-free, meat-lovers' dream is about to revolutionize your dinner game. Imagine tender, slow-cooked brisket melting in your mouth, packed with bold Tex-Mex flavors that will make your taste buds dance with excitement. Whether you're a chili connoisseur or just looking to impress your dinner guests, this recipe is your ticket to culinary stardom.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Tex-Mex
Serves: 6 servings
Ingredients
- 2 pounds brisket, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cans diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup beef broth
Instructions
- Begin by preparing your ingredients. Cube the brisket into bite-sized pieces, chop the onion, bell pepper, and mince the garlic. Set aside.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the cubed brisket in batches to avoid overcrowding. Sear the meat on all sides until browned, about 5-7 minutes. Remove the brisket from the pot and set it aside.
- In the same pot, add the chopped onion and bell pepper. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Return the seared brisket to the pot with the sautéed vegetables. Stir to combine.
- Add the two cans of diced tomatoes (with their juices) to the pot, followed by the chili powder, cumin, salt, and pepper. Stir well to ensure all the ingredients are evenly mixed.
- Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 hours. Stir occasionally to prevent sticking.
- After 2 hours, check the brisket for tenderness. It should be fork-tender and easily shredded. If it’s not tender enough, continue to simmer for an additional 15-30 minutes.
- Once the brisket is tender, taste the chili and adjust the seasoning with more salt and pepper if necessary. Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.
Tips
- Choose the right cut: Select a well-marbled brisket for maximum flavor and tenderness.
- Sear with purpose: Take your time browning the meat in batches to develop a rich, deep flavor base.
- Low and slow is the way to go: Patient simmering is key to breaking down the tough brisket and creating melt-in-your-mouth texture.
- Don't rush the cooking process: The two-hour cooking time is crucial for developing complex flavors.
- Customize your toppings: Feel free to get creative with garnishes like fresh cilantro, jalapeños, or a dollop of lime-infused sour cream.
- Make ahead friendly: This chili tastes even better the next day, so don't hesitate to prepare it in advance.
- Freezer-friendly option: This recipe freezes beautifully for up to 3 months, making it perfect for meal prep.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
