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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

BRISKET CHILI Recipe

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This recipe for BRISKET CHILI is from Dorman Family Cookbook Our Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 c. cooked and cubed meat (leftover brisket works great, but you can also use tri-tip, ground beef or even ground turkey)
1 onion, chopped
1 large can (28 oz.) tomato puree
1 can (15.5 oz.) kidney beans, drained
1 can (15.5 oz.) black beans, drained
1 can (15.5 oz.) chili beans - not drained
3 tbsp. chili powder
3 tbsp. smoked paprika
salt and pepper
red chili flake (optional if you like extra heat)
Cheddar cheese, grated for topping (optional)

Directions:
Directions:
Saute onions in a little oil and let soften and brown slightly. Add already cooked meat and warm through on medium heat. Add tomato puree, spices, and beans. Simmer very low for 40 minutes or longer.
Serve with grated cheese.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Dad loves this chili recipe, especially when made with leftover brisket. I serve it with corn bread on the side (using Trader Joe's box mix).

 

 

 

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