Brisket Chili

By Kevin • All, Meat, Soups • 9 Oct 2016

brisket-chili

Am I actually expecting you to have leftover barbecue brisket just kicking around the fridge? No, although you could over-order during your next meal at the local barbecue joint. You can also make this with pulled pork or chicken. Depending on how flavourful the protein is, you may need to increase the spices and sauces. Have some fun with it and make it your own.

I served it with grated cheddar and green onion, though that’s up to you and not part of the recipe.

Time: 45 minutes

Serves: 8

Ingredients:

30ml grape seed or other neutral-flavoured oil
1 large white onion – chopped
5 cloves garlic – chopped
15g chili powder
5g cumin
500g BBQ beg brisket – chopped
796ml can whole tomatoes
2 – 540ml cans cannellini beans – rinsed and drained
540ml can black beans – rinsed and drained
500ml beef stock
15ml Worcestershire sauce
10ml Louisiana hot sauce
5g kosher salt

 

Preparation:

Place a large pot on medium heat and add the oil. When the oil is hot, add the onions and garlic, stirring occasionally for five minutes.

Stir in the chili and cumin, stirring often for one minute.

Add the tomatoes, breaking apart with a spoon.

Stir in the remaining ingredients and bring to a boil. Reduce heat and simmer for thirty minutes.

Serve immediately or cool, refrigerate and reheat.

Get the PDF and nutrition info

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