My darlin’ called yesterday to tell me that it smelled like fall outside, and she was hankerin’ for some chili and cornbread. I replied, “Your wish is my command.” (15 years, baby!)
I just happened to have the necessary left-overs in the freezer, so here’s what she got…
Victoria’s favorite Brisket Chili
2 white onions, diced
2 Tbs fresh garlic, minced
2 (15oz) cans diced tomatoes
15 oz water
2 cups chicken stock*
1 sm can diced green chilies
Salt & pepper
1/2 pkg taco seasoning
2 Lbs ground beef (80/20)
2lbs smoked brisket, thawed and cubed
1lb grilled strip steak, thawed and cubed
2 (15oz) cans dark red kidney beans
2 (15oz cans pinto beans
1 (12oz) can tomato paste
5 fresh organic tomatoes, cubed
In a frying pan, cook ground beef, with salt, pepper, and taco seasoning, until crumbled. Drain and set aside.
In a heavy bottom pot, cook bacon until crisp, remove and set aside for later. Reduce heat and add onions and cooked ground beef to the bacon fat, saute 5 minutes, stirring. Add garlic and green chilies, and cook 5 more minutes. Add canned tomatoes, with juice, 15 oz of water, and chicken stock. Bring to simmer.
Add brisket and steak, cover and simmer on low for 1 hour.
Add all beans, tomato paste, bacon (diced), and fresh tomatoes. Simmer one more hour, uncovered.
To serve, top with Mexican crema, diced green onions, and shredded extra-sharp cheddar.
*For an even richer flavor, you can substitute the chicken broth with brisket broth, if you have some.
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