Brisket Chili Recipe

Name: Brisket Chili Recipe
Total time: 255 min
Ingredients: 2 tablespoons chili powder (use your favorite blend (use 3 tbsp for extra flavor)); 1 tablespoon cayenne (use paprika for milder); 1 tablespoon garlic powder; 1 tablespoon ground black pepper; 2 teaspoons Mexican oregano; 2 teaspoons ground cumin; Salt to taste; 2 tablespoons vegetable oil; 2 1/2 pounds boneless beef brisket (brisket flat preferred, cut into bite-sized pieces (about 1-inch cubes)); Salt; pepper; 1 large onion (chopped); 2 jalapeno peppers (chopped (use serranos for hotter, or more to taste)); 6 cloves garlic (chopped, or more to taste); 2 cups beef stock; 2 15-ounce cans fire roasted tomatoes; 2 15-ounce can pinto beans (drained (optional) - or use red kidney beans or other chili beans); 1 tablespoon Worcestershire sauce or to taste; Hot sauce to taste; Your favorite toppings for serving

www.chilipeppermadness.com

This brisket chili is bursting with fire-roasted tomatoes, a flavorful blend of spices, and tender chopped brisket, hearty comfort all in one pot.

View full recipe on www.chilipeppermadness.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chilipeppermadness.com.

Share this recipe:

Cooking tools:

Dutch oven
Stockpot
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Wooden spoon
Ladle
Stove
Measuring cup
Kitchen scale
Tongs
Colander
Spoon

Ingredients

2 tablespoons chili powder (use your favorite blend (use 3 tbsp for extra flavor))
1 tablespoon cayenne (use paprika for milder)
1 tablespoon garlic powder
1 tablespoon ground black pepper
2 teaspoons Mexican oregano
2 teaspoons ground cumin
Salt to taste
2 tablespoons vegetable oil
2 1/2 pounds boneless beef brisket (brisket flat preferred, cut into bite-sized pieces (about 1-inch cubes))
Salt
pepper
1 large onion (chopped)
2 jalapeno peppers (chopped (use serranos for hotter, or more to taste))
6 cloves garlic (chopped, or more to taste)
2 cups beef stock
2 15-ounce cans fire roasted tomatoes
2 15-ounce can pinto beans (drained (optional) - or use red kidney beans or other chili beans)
1 tablespoon Worcestershire sauce or to taste
Hot sauce to taste
Your favorite toppings for serving