This brisket chili is meaty, warm, comforting and just a little bit spicy. All things that chili should be.
Servings: 6 people
- 2 lbs smoked brisket cut into small cubes
- 1 large onion diced
- 1 green bell pepper diced
- 1 clove garlic minced
- 1 15 oz can pinto or kidney beans drained and rinsed
- 1 15 oz can black beans drained and rinsed
- 1 46 fl oz can tomato sauce
- 1 28 oz can diced tomatoes
- 1/2 tbsp brown sugar
- 1 tbsp chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp ground cumin
- 1/2 tsp ground mustard
- salt and pepper to taste
- 1 tbsp olive oil
Place a large dutch oven or cast iron pot on your stove and pre-heat to medium heat. Drizzle the olive oil in the pan and add the onions and bell peppers. Cook for 5-6 minutes or until the peppers have softened and the onions are semi-translucent. Add in the garlic and cook for 1-2 minutes more.
Add the chopped brisket to the pot and stir gently until the mixture is well combined. Add in the beans, tomatoes, and seasonings. Taste and add in any additional salt, pepper or other seasonings as needed. Stir until well combined, reduce the heat to low and cover. Allow the chili to cook for at least 30 minutes, or up to 2 hours, stirring occasionally.
Serve with shredded cheese, diced onions, sour cream, or any other toppings that you like!