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

1 h 50 minServes 6Nutri-Score C€€
from @erica_sherwood5 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • brisket (cooked, chopped)Meat800 g
  • onion (sliced)Produce2 pieces
  • mushrooms (blended into a paste)Produce150 g
  • canned diced tomatoes (canned)Pantry800 g
  • tomato pastePantry60 g
  • Worcestershire saucePantry30 ml
  • onion powderSpices5 g
  • Montreal steak seasoningSpices8 g
  • hot chili seasoning mix (one packet)Spices35 g
  • pickled jalapeños (sliced)Pantry60 g
  • vegetable oilPantry15 ml
  • saltSpices3 g

per serving

Nutrition

353kcal

Carbs
10 g
Proteins
29 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Blender
  • wooden spoon

step by step

Method

  1. Make the mushroom paste

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

  4. Add the brisket

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

  6. Rest and serve

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