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Beef Brisket Chili

3 reviews
Total Time
Prep: 30 min. Cook: 3-1/4 hours

By Taste Of Home Editorial Team

Recipe by Marie Hattrup, Sonoma, California

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 30, 2023

My son and I concocted this beef brisket chili for a chili cook-off at his work. He proudly came home with a first-place ribbon! —Marie Hattrup, Sonoma, California

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Beef Brisket

This is a fresh beef brisket, not corned beef.
Test Kitchen Approved

Beef Brisket Chili

3 reviews
Prep Time 30 min
Cook Time 3 hours 15 min
Yield 10 servings (2-1/2 quarts)

Ingredients

  • 1 fresh beef brisket (2 pounds), cut into 1/2-inch pieces
  • 1 large onion, finely chopped
  • 2 tablespoons canola oil
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 pound smoked kielbasa or Polish sausage, halved and sliced
  • 1 jar (16 ounces) salsa
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 cans (4 ounces each) chopped green chiles
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon celery salt
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 to 3 tablespoons lemon juice
  • 1-1/2 teaspoons grated lemon zest
  • Optional: Shredded cheddar cheese and sliced green onions
Text Ingredients

Directions

  1. In a Dutch oven, brown beef and onion in oil in batches; drain. Stir in the beans, kielbasa, salsa, tomatoes, tomato sauce, chiles, garlic and seasonings.
  2. Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender. Just before serving, stir in lemon juice and zest. If desired, top with cheddar cheese and sliced green onions.

Nutrition Facts

1 cup: 404 calories, 19g fat (6g saturated fat), 69mg cholesterol, 1309mg sodium, 25g carbohydrate (5g sugars, 6g fiber), 32g protein.

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