Recipe courtesy of Kardea Brown
Kardea's Brisket and Bean Chili
Getting reviews...
- Level: Easy
- Total: 3 hr 50 min
- Active: 50 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 585
- Total Fat
- 35 g
- Saturated Fat
- 13 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 12 g
- Sugar
- 10 g
- Protein
- 34 g
- Cholesterol
- 129 mg
- Sodium
- 1190 mg
A bowl of this hearty chili is sure to warm you from head to toe. The brisket adds a meatier bite and different texture than ground beef does, and I love the combination of the tender beef with all of the beans. Serve this with cornbread and you've got a meal fit for a king or queen.
- Level: Easy
- Total: 3 hr 50 min
- Active: 50 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 585
- Total Fat
- 35 g
- Saturated Fat
- 13 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 12 g
- Sugar
- 10 g
- Protein
- 34 g
- Cholesterol
- 129 mg
- Sodium
- 1190 mg
Ingredients
Miss Brown’s House Seasoning:
Directions
- Stir together the brown sugar, House Seasoning and smoked paprika in a small bowl. Sprinkle the brisket chunks with the seasoning mixture and 1 teaspoon each salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat. Brown the brisket, in batches, until browned on all sides, about 5 minutes per batch.
- Remove the brisket from the Dutch oven and set aside. Add the bell pepper and onion to the drippings in the pan and cook until tender, about 5 minutes. Stir in the garlic and cook for 1 minute.
- Return the brisket and any accumulated juices to the Dutch oven. Add the crushed tomatoes, diced tomatoes, black beans, dark kidney beans and light kidney beans. Stir together the hot water and bouillon paste in a liquid measuring cup until dissolved. Add to the Dutch oven. Stir in the chili powder and cinnamon.
- Bring the chili to a boil. Cover, reduce the heat to low and simmer until the brisket falls apart and the chili is thickened, 2 1/2 to 3 hours. Season with additional salt and pepper to taste.
- To serve, divide the chili between serving bowls. Top with sour cream, green onions and cheese.
Miss Brown’s House Seasoning:
Yield:
5 teaspoons
- Stir together the garlic powder, onion powder, sweet paprika, black pepper and salt in a small bowl. Store in an airtight container for up to 6 months.
