A bowl of this hearty chili is sure to warm you from head to toe. The brisket adds a meatier bite and different texture than ground beef does, and I love the combination of the tender beef with all of the beans. Serve this with cornbread and you’ve got a meal fit for a king or queen.
| Level: | Easy |
| Total: | 3 hr 50 min |
| Active: | 50 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 3 hr 50 min |
| Active: | 50 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 tablespoons light brown sugar
- 1 tablespoon Miss Brown’s House Seasoning, recipe follows
- 1 teaspoon smoked paprika
- 3 pounds brisket, cut into chunks
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 green bell pepper, chopped
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- One 28-ounce can crushed tomatoes
- One 28-ounce can diced tomatoes, undrained
- One 15.5-ounce can black beans, rinsed and drained
- One 15.5-ounce can dark kidney beans, rinsed and drained
- One 15.5-ounce can light kidney beans, rinsed and drained
- 2 cups hot water
- 1 tablespoon beef-flavored bouillon paste, such as Better Than Bouillon
- 3 tablespoons chili powder
- Pinch of ground cinnamon
- Sour cream, chopped green onion and shredded sharp Cheddar, for serving
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
Instructions
- Stir together the brown sugar, House Seasoning and smoked paprika in a small bowl. Sprinkle the brisket chunks with the seasoning mixture and 1 teaspoon each salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat. Brown the brisket, in batches, until browned on all sides, about 5 minutes per batch.
- Remove the brisket from the Dutch oven and set aside. Add the bell pepper and onion to the drippings in the pan and cook until tender, about 5 minutes. Stir in the garlic and cook for 1 minute.
- Return the brisket and any accumulated juices to the Dutch oven. Add the crushed tomatoes, diced tomatoes, black beans, dark kidney beans and light kidney beans. Stir together the hot water and bouillon paste in a liquid measuring cup until dissolved. Add to the Dutch oven. Stir in the chili powder and cinnamon.
- Bring the chili to a boil. Cover, reduce the heat to low and simmer until the brisket falls apart and the chili is thickened, 2 1/2 to 3 hours. Season with additional salt and pepper to taste.
- To serve, divide the chili between serving bowls. Top with sour cream, green onions and cheese.
- Stir together the garlic powder, onion powder, sweet paprika, black pepper and salt in a small bowl. Store in an airtight container for up to 6 months.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 585 |
| Total Fat | 35 g |
| Saturated Fat | 13 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 12 g |
| Sugar | 10 g |
| Protein | 34 g |
| Cholesterol | 129 mg |
| Sodium | 1190 mg |
| Serving Size | 1 of 10 servings |
| Calories | 585 |
| Total Fat | 35 g |
| Saturated Fat | 13 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 12 g |
| Sugar | 10 g |
| Protein | 34 g |
| Cholesterol | 129 mg |
| Sodium | 1190 mg |
Reviews
This was one of the best chilis Ive made. I did add some additions which made a huge difference. I added an additional pound of ground brisket, 1/2 Tbl more of chili powder, 1 Tbl of cumin, 1 large Jalapeno pepper chopped with seeds, 1 small Habanero chopped with seeds and finally 2 Tbl of tomato paste. It had just enough heat and was absolutely amazing. The addition of the 1 pound of ground brisket gave the sauce more substance. Make it
I have been cooking my whole married life, 53 years now. My husband LOVES chili (from the can no less) and well..I was looking for something healthier. Made this yesterday with great apprehension due to his “fear of change”. Result? Said it was the best chili he ever had and wants to know if we can have it once a week! Fortunately I have frozen the leftovers and his wish will be granted for at least a month! Win win!!
This is a awesome chili recipe I made it today and my family loves it I will never make chili any other way, Thanks Miss Brown