Brisket Chili Recipe
A creative and delicious way to use some leftover brisket (or any other meat you have lying around).
Servings 4 people
Calories 356kcal
Cost 15
Ingredients
- 1 lb. leftover brisket cut into small cubes;
- 2 large yellow onions chopped;
- 1 green bell pepper diced;
- 1 cup carrots finely diced
- 4 large cloves garlic minced
- 3 tbsp. ancho chile powder
- 1 tbsp. dried oregano
- 1 tbsp. ground cumin
- ¼ tsp. cayenne pepper
- 28 oz. can diced tomatoes
- 6 oz. tomato paste
- Dash balsamic vinegar
- Cooking fat
- Sea salt and freshly ground black pepper
Instructions
- Heat some cooking fat in a large saucepan placed over medium heat.Cooking fat
- Add the onions and garlic and cook until soft and fragrant, about 6 minutes.2 large yellow onions, 4 large cloves garlic
- Add the carrots and bell peppers and cook for another 6 minutes.1 cup carrots, 1 green bell pepper
- Add the chile powder, oregano, cumin, and cayenne. Season to taste with salt and pepper and cook for 1 to 2 minutes.3 tbsp. ancho chile powder, 1 tbsp. dried oregano, 1 tbsp. ground cumin, ¼ tsp. cayenne pepper, Sea salt and freshly ground black pepper
- Stir in the tomatoes and the tomato paste.6 oz. tomato paste, 28 oz. can diced tomatoes
- Add the brisket cubes and bring them to a boil.1 lb. leftover brisket
- Reduce the heat to low. Simmer, covered, until the brisket is tender and the sauce is flavorful about 30 minutes.
- Season again to taste with salt and pepper, and add the vinegar.Dash balsamic vinegar
- Serve warm.
Nutrition
Calories: 356kcal | Carbohydrates: 37g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 949mg | Potassium: 1361mg | Fiber: 12g | Sugar: 15g | Vitamin A: 9491IU | Vitamin C: 43mg | Calcium: 242mg | Iron: 11mg