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Smoked Brisket Chili
Course Main Course
Cuisine American
Prep Time 20 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 20 minutes minutes
Servings 6
Calories 837kcal
Author Jordan Hanger
- 1 tbsp olive oil
- 4 slices thick bacon chopped
- 2 bell peppers diced
- 2 white onions diced
- 2 cups tomatoes quartered
- 2 tbsp garlic minced
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp cumin
- 2 tbsp chili powder
- 2 tbsp smoked paprika
- 4 lb brisket cooked and chopped
- 28 oz can of crushed tomatoes
- 28 oz can of tomato sauce
- 30 oz canned kidney beans drained
Toppings (optional)
- Shredded cheddar cheese
- Diced jalapeños
- Sour cream
- Cilantro
Heat a pot on medium heat and add olive oil and bacon then saute until the edges of the bacon start crisping up.
Add bell peppers, onions, tomatoes, and garlic, and cook until the veggies have softened.
Add all of the seasonings and stir to combine.
Add the brisket and stir to combine.
Add in crushed tomatoes, tomato sauce, and kidney beans and stir to combine.
Allow the chili to simmer on low heat for an hour or more for the sauce to thicken.
Serve with toppings of choice.
Calories: 837kcal | Carbohydrates: 50g | Protein: 79g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 203mg | Sodium: 2778mg | Potassium: 2597mg | Fiber: 16g | Sugar: 18g | Vitamin A: 4481IU | Vitamin C: 84mg | Calcium: 171mg | Iron: 13mg