Beef Brisket Chili Recipe

5 1 1
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Beef Brisket Chili Recipe

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5 1 1
Publisher Photo
My son and I concocted this recipe for a chili cook-off at his work. He proudly came home with a first place ribbon!
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min. + simmering
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min. + simmering

Ingredients

  • 1 fresh beef brisket (2 pounds), cut into 1/2-inch pieces
  • 1 large onion, finely chopped
  • 2 tablespoons vegetable oil
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 pound smoked kielbasa or Polish sausage, coarsely chopped
  • 1 jar (16 ounces) salsa
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 cans (4 ounces each) chopped green chilies
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon celery salt
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 to 3 tablespoons lemon juice
  • 1-1/2 teaspoons grated lemon peel

Directions

In a Dutch oven, brown beef and onion in oil in batches; drain. Stir in the beans, kielbasa, salsa, tomatoes, tomato sauce, chilies, garlic and seasonings.
Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender. Just before serving, stir in lemon juice and peel. Yield: 10 servings (2-1/2 quarts).
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Beef Brisket Chili in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p102

Nutritional Facts

1 cup: 404 calories, 19g fat (6g saturated fat), 69mg cholesterol, 1309mg sodium, 25g carbohydrate (5g sugars, 6g fiber), 32g protein.

  • 1 fresh beef brisket (2 pounds), cut into 1/2-inch pieces
  • 1 large onion, finely chopped
  • 2 tablespoons vegetable oil
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 pound smoked kielbasa or Polish sausage, coarsely chopped
  • 1 jar (16 ounces) salsa
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 cans (4 ounces each) chopped green chilies
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon celery salt
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 to 3 tablespoons lemon juice
  • 1-1/2 teaspoons grated lemon peel
  1. In a Dutch oven, brown beef and onion in oil in batches; drain. Stir in the beans, kielbasa, salsa, tomatoes, tomato sauce, chilies, garlic and seasonings.
  2. Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender. Just before serving, stir in lemon juice and peel. Yield: 10 servings (2-1/2 quarts).
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Beef Brisket Chili in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p102

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MY REVIEW
kirschwasser37 User ID: 6754747 54983
Reviewed Jun. 28, 2012

"Amazing, made as directed, but omitted the sausage to up the healthy quotient a bit. My version comes up to about 300 calories/cup. Love it, and will definitely make again!"

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