Brisket Chili
There is always an endless debate on what constitutes chili. Beans, no beans, tomato, no tomato it's always endless argument. I'm calling this Brisket Chili and if even if you don't think its chili, I bet you would still love it! I do also have here on the website a recipe for a traditional Texas style chili that does not contain beans or Tomatos. I also have aversion with beans, tomato sauce, and macaroni which is more of a chili Mac but how I grew up eating out. All 3 are delicious!
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Servings: 10
Equipment
- Browsey Acres Wagyu Ground Beef
Ingredients
- 1 lb Ground Beef
- 3 lbs Brisket cooked and chopped
- 2 tbsp bacon grease
- 1 sweet yellow onion
- 2 green bell peppers
- 3 cloves minced garlic
- 1/3 cup brown sugar
- 2 tbsp chili powder
- 1 tbsp garlic powder
- 2 tsp cumin
- 2 tsp black pepper
- 2 tsp smoked paprika
- 1 tbsp coffee rub
- 1 tsp MSG optional
- salt to taste
- 12 oz dark beer
- 28 oz crushed Tomatos
- 1 can chili beans
- 2 cups beef broth
Instructions
- Add bacon grease to dutch oven on med heat then begin to cook down diced onion/bell peppers. After about 5 min add minced garlic and cook for about another minute until fragrant.
- Add ground beef and cook through. You can use a paper towel to remove a little grease if need be. Lower temp on stove to med-low.
- Add seasonings and combine well before pouring in dark beer.
- Now add crushed Tomatos and chili beans.
- Chop 3lbs of brisket and put in dutch oven along with beef broth stirring until well combined.
- Bring to a simmer and cover with lid cracked. Allow to simmer on low heat for around 3 hrs stirring periodically. Enjoy!
Video
Notes
If you don't have brisket, Â chuck roast would be a nice replacement. Â Shinerbock is my go to beer but I was out. Â If you want this thinner you can do up to 4 cups beef broth total. Â Just be careful with how much salt you add.
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