This is a nice break from the traditional chili made with ground beef. A slow cooked beef roast shreds up beautifully and makes for a hearty chili mixed with red kidney beans, corn, and a rich tomato broth. Top it with the usual chili fixings!
Beef Brisket Chili Recipe
Ingredients
Extra virgin olive oil, for the pot
2 lb beef roast
Salt
1 cup diced yellow onion
4 cloves garlic, minced
4 oz. mild green chiles, diced
1 tbsp chile lime seasoning
1 lb 14 oz can tomatoes
1/2 tbsp tomato paste
2 cups chicken broth
14 oz red kidney beans
1 cup corn
2 tbsp instant coffee powder
Instructions
1. Salt the roast on all sides. Use between 1-2 teaspoons.
2. Heat a dutch oven on medium and then pour in olive oil to coat the bottom of the pot. It’s hot enough when it’s shimmering.
3. Braise the roast on the flat sides and the remove from the pot. Set aside.
4. Add onion and garlic to the oil. Saute until onions are translucent. Then add green chiles. Stir.
5. Add the roast back in and cover in chile lime seasoning.
6. Pour in tomatoes, paste, and chicken broth. Cover and turn heat down to a low simmer for three hours. Stir occasionally to make sure nothing sticks.
7. After three hours, remove beef roast from the sauce and set aside. Using a hand blender, puree the tomatoes, onions, chiles, and broth. When smooth, replace the beef and add kidney beans, corn, and coffee powder. Stir and cover again.
8. Continue cooking on low for one more hour.
9. Shred beef into small, bite-size pieces.
10. Garnish with goat cheese, cheddar, and green onions and serve with buttered Texas toast.
*Serve or store for up to 5 days. You can use left overs to make shakshuka!