Description
Adding brisket to this recipe takes chili to a whole other level. It will be really hard for you to go back after tasting this!
Ingredients
Scale
- 1 pound of ground beef
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- 1 red onion, chopped
- 3 tablespoons chili powder
- 1 (15 oz) can Ranch Style beans do not drain
- 1 (14 oz) can diced tomatoes, do not drain
- 1 (14 oz) can cream corn, do not drain
- 1 (4 oz) can chopped green chiles
- 3 tablespoons Worcestershire sauce
- 1 tablespoon spicy mustard (you can use regular mustard, but I like the spicy)
- 1 (14 oz) package of precooked and shredded brisket (like Kingsford) or about 14 oz of shredded leftover brisket tossed in ½ cup of your favorite BBQ sauce
- grated cheddar cheese to garnish (we used a mix of white cheddar)
- chopped green onions to garnish
Instructions
- In a large pot over medium-high heat, brown up your ground beef in a drizzle of EVOO. Once browned and crumbly, stir in your salt and pepper along with your chopped onion. Let this simmer together about five minutes so your onion can get tender.
- Next, stir in your chili powder, beans, diced tomatoes, Worcestershire sauce and spicy mustard. Stir all of this together before finally stirring in your shredded brisket. Allow this to simmer on the stove at least 10 minutes but up to an hour (I’ve done it both ways), stirring occasionally.
- When you’re ready to eat, ladle chili into bowls and garnish with cheddar cheese and chopped green onions.
Notes
We love to make brisket for dinner at our house! We often make this one HERE. You can make this brisket and use the leftovers for the chili or substitute with an already cooked brisket like the one I found at my store.