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

1 h 50 minPara 6Nutri-Score C€€
de @erica_sherwood6 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • brisket (cooked, chopped)Carne800 g
  • onion (sliced)Frutas y verduras2 piezas
  • mushrooms (blended into a paste)Frutas y verduras150 g
  • canned diced tomatoes (canned)Despensa800 g
  • tomato pasteDespensa60 g
  • Worcestershire sauceDespensa30 ml
  • onion powderEspecias5 g
  • Montreal steak seasoningEspecias8 g
  • hot chili seasoning mix (one packet)Especias35 g
  • pickled jalapeños (sliced)Despensa60 g
  • vegetable oilDespensa15 ml
  • saltEspecias3 g

por ración

Nutrición

353kcal

Carbohidratos
10 g
Proteínas
29 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Sartén
  • Batidora de vaso
  • wooden spoon

paso a paso

Preparación

  1. Make the mushroom paste

    • Blend the mushrooms with a splash of water until smooth to make a mushroom paste.
    Paso 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.
    Paso 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.
    Paso 3

  4. Add the brisket

    • Add the chopped cooked brisket to the pot.
    • Stir well so the meat is coated in the chili base.
    Paso 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.
    Paso 5

  6. Rest and serve

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