Entrée: United States – Smoked Brisket Chili

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 50 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2–3 lb (900 g – 1.4 kg) smoked beef brisket, diced or shredded
2 tbsp (30 ml) vegetable oil
1 large onion, diced
4 cloves garlic, minced
2 tbsp (30 ml) chili powder
1 tbsp (15 ml) ground cumin
1 tsp (5 ml) smoked paprika
1 (14 oz (400 g)) can crushed tomatoes
2 cups (480 ml) beef stock
Salt and black pepper to taste
Optional toppings: shredded cheddar, chopped green onions

Show original ingredient measurements

2–3 lb (900 g – 1.4 kg) smoked beef brisket, diced or shredded
2 tbsp (30 ml) vegetable oil
1 large onion, diced
4 cloves garlic, minced
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 (14 oz / 400 g) can crushed tomatoes
2 cups (480 ml) beef stock
Salt and black pepper to taste
Optional toppings: shredded cheddar, chopped green onions

Instructions

1. In a large pot, heat oil over medium heat; sauté onion until translucent, add garlic and spices and cook 1 minute until fragrant.
2. Add diced smoked brisket, crushed tomatoes and beef stock; bring to a simmer.
3. Reduce heat and simmer gently 45–60 minutes to meld flavors, adjusting seasoning as needed.
4. Serve hot with toppings of choice.