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Smoky Brisket Chili (No Beans)
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Smoky Brisket Chili (No Beans)

1 Std. 50 Min.Für 6Nutri-Score C€€
von @erica_sherwood6 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • brisket (cooked, chopped)Fleisch800 g
  • onion (sliced)Obst & Gemüse2 Stücke
  • mushrooms (blended into a paste)Obst & Gemüse150 g
  • canned diced tomatoes (canned)Vorräte800 g
  • tomato pasteVorräte60 g
  • Worcestershire sauceVorräte30 ml
  • onion powderGewürze5 g
  • Montreal steak seasoningGewürze8 g
  • hot chili seasoning mix (one packet)Gewürze35 g
  • pickled jalapeños (sliced)Vorräte60 g
  • vegetable oilVorräte15 ml
  • saltGewürze3 g

pro Portion

Nährwerte

353kcal

Kohlenhydrate
10 g
Eiweiß
29 g
Fett
22 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Kochtopf
  • Bratpfanne
  • Standmixer
  • wooden spoon

Schritt für Schritt

Zubereitung

  1. Make the mushroom paste

    • Blend the mushrooms with a splash of water until smooth to make a mushroom paste.
    Schritt 1

  2. Cook the onions and aromatics

    • Heat the oil in a pot and add the sliced onions.
    • Stir in the onion powder, Montreal steak seasoning, Worcestershire sauce and the mushroom paste.
    • Cook until the onions soften and smell fragrant.
    Schritt 2

  3. Add tomatoes and seasoning

    • Stir in the tomato paste to thicken the chili.
    • Add the canned tomatoes and the hot chili seasoning mix.
    • Add the pickled jalapeños and let the vegetables cook down with the seasoning.
    Schritt 3

  4. Add the brisket

    • Add the chopped cooked brisket to the pot.
    • Stir well so the meat is coated in the chili base.
    Schritt 4

  5. Simmer and stir

    • Simmer the chili, stirring regularly so everything mingles.
    • Keep stirring for at least 30 minutes, then continue simmering until thick and dark.
    Schritt 5

  6. Rest and serve

    • Let the chili cool and reheat for an even better flavor.
    • Serve hot, with Fritos on top.
    Schritt 6
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