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Smoky Brisket Chili (No Beans)
Plat

Smoky Brisket Chili (No Beans)

1 h 50Pour 6Nutri-Score C€€
par @erica_sherwood6 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • brisket (cooked, chopped)Viandes800 g
  • onion (sliced)Fruits et légumes2 morceaux
  • mushrooms (blended into a paste)Fruits et légumes150 g
  • canned diced tomatoes (canned)Épicerie800 g
  • tomato pasteÉpicerie60 g
  • Worcestershire sauceÉpicerie30 ml
  • onion powderÉpices5 g
  • Montreal steak seasoningÉpices8 g
  • hot chili seasoning mix (one packet)Épices35 g
  • pickled jalapeños (sliced)Épicerie60 g
  • vegetable oilÉpicerie15 ml
  • saltÉpices3 g

par portion

Nutrition

353kcal

Glucides
10 g
Protéines
29 g
Lipides
22 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Poêle
  • Blender
  • wooden spoon

pas à pas

Préparation

  1. Make the mushroom paste

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

  4. Add the brisket

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

  6. Rest and serve

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