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Beef Brisket Chili

A recipe by Julie Van Rosendaal

Beef Brisket Chili

Total Time:

3hrs 45mins

Prep:

15mins

Cook:

3hrs 30mins

Skill Level:

Easy

Ingredients

  • 2 lbs. beef brisket
  • salt, to taste
  • canola oil, for cooking
  • 1 onion, chopped
  • 1/2 cup chopped cilantro (loosely packed)
  • 1 small red pepper, seeded and chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1/4 cup chili powder
  • 2 tsp. cumin
  • 2 19 oz (540 mL) cans diced or stewed tomatoes
  • 1 - 2 19 oz (540 mL) cans red kidney or black beans, drained
  • 2 Tbsp. tomato paste
  • 1 Tbsp. cocoa

How to Make It

1.

Preheat the oven to 300˚F.

2.

Pat the beef dry with paper towel, cut it into large (about 2-inch) pieces and sprinkle with salt.

3.

Set a Dutch oven over medium-high heat, add a drizzle of oil and brown the meat well on all sides.

4.

Transfer to a plate and add the onion, cilantro, red and jalapeño peppers to the pan; cook for a few minutes, until softened.

5.

Return the beef to the pot, sprinkle with chili powder and cumin, add the tomatoes and a can full of water—enough to come about halfway up the side of the meat.

6.

Cover and cook for 3 hours, or until the meat is very tender. Pull it apart with forks, stir in the remaining ingredients and bring to a simmer for 20-30 minutes, until thickened. If you have time, cool and refrigerate overnight—chili is always better the next day.

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