Most people know that my least favorite day of the year is day light savings. Who enjoys when the sun goes down earlier? No one. With day light savings and the colder weather this weekend, I was craving a stick to your ribs type of meal. For some strange reason, all I wanted was to eat chili. I’m not even a huge fan of chili, probably because I never grew up eating it.
The original plan was to make chili and add brisket on top. However, I could only find thin cut brisket and ended up changing the recipe. We let the brisket braise in the chili and it turned out to be a delicious mistake. The BBQ sauce added a smoky component and the sugar helped bring the acidity down. I give this protein packed recipe a thumbs up!
Beef Brisket Chili
1 pound ground beef
1 ½ pounds thin cut brisket; cut into 1-1 ½ inch pieces
1 teaspoon salt
½ teaspoon pepper
28-ounce canned diced tomatoes
5.5-ounce 1 can tomato paste
1 cup water
1 can kidney beans (15-ounce)
1 can black beans (15-ounce)
1 teaspoon chili powder
1 teaspoon garlic powder
3 tablespoons BBQ sauce (Our personal preference is Sweet Baby Rays)
1 teaspoon sugar
1 jalapeno, chopped (You can remove the seeds depending how spicy you want it. )
Chedder cheese, shredded
- In a large pot, brown the ground beef on medium heat, about 4 minutes. Remove the ground beef and discard the excess fat.
- In the same pot, brown the brisket on medium heat for about 3 minutes.
- Add the ground beef back into the pot with the brisket.
- Add the diced tomatoes, tomato paste, kidney beans, black beans and water. Once combined, add the chili powder, garlic powder, BBQ sauce, sugar and jalapeno.
- Simmer on low heat for 2 ½ hours.
- When you’re ready to serve sprinkle with the shredded cheese.