Award-Winning Brisket Chili
- Preparing Time: 1 hour
- Total Time: 8 hours
- Served Person: 8
- 1 tablespoon ground cumin
- salt
- 2 carrots shredded
- canola oil
- 28 ounces diced tomatoes
- 29 ounces tomato sauce
- 2.5 pounds beef brisket roast i cut a 5 lb brisket in half and trimmed off the big chunks of fat
- 15.5 ounces canned red kidney beans rinsed and drained
- 15.5 ounces canned cannellini beans rinsed and drained
- 1/2 can chipotles, canned in adobo sauce diced, stems removed, sauce optional
- 1 large sweet onion diced
- 4 cloves garlic fresh, crushed
- 3 scary-looking thin green chilis seeded and diced
- 3 poblano peppers seeded and diced
- 3 fresh jalapenos seeded and diced
- Carbohydrate 33.5924302448818 g
- Cholesterol 0 mg
- Fat 9.98501217994331 g
- Fiber 9.94739597903645 g
- Protein 9.16788315755455 g
- Saturated Fat 0.848924137246025 g
- Serving Size 1 1 Serving (544g)
- Sodium 864.576801404309 mg
- Sugar 23.6450342658454 g
- Trans Fat 0.18812326528364 g
- Calories 247 calories
Preheat the oven to 325 degrees. Coat the bottom of a large enameled cast iron dutch oven with canola oil. Sear top and bottom of the brisket until brown and yummy looking. Remove brisket to a plate. Add onion, carrots, chilies (all 3 fresh varieties plus chipotles), cumin, garlic on top of the pile initially to keep it from burning. Stir and saute until soft, slightly starting to brown. Return brisket to pot. Add all beans, tomatoes, tomato sauce. Mix other ingredients around the brisket to combine, make sure brisket is mostly covered. Put in oven to braise for 4 hours. Remove pot from the oven. Reduce oven temperature to 170 degrees. Remove brisket carefully from the pot and pull apart with forks, removing any large globs of fat. Return brisket shreds to the pot, add a little water, salt to taste and stir to combine. Return to the oven for however long you want, until you get hungry...mine was in for about 3 more hours.
