11th Annual Chili Contest: Entry #3 – Slow-Cooked Brisket Chili + Weekly Menu

Most weekends when I say I didn’t do much, I actually did quite a bit. Usually a brewery visit, a date night, activities for the girls, a hike…something. Plenty, honestly. It just somehow feels like a downshift from the weekdays because we’re not waking up to alarms and racing around in the morning to get places on time.

This weekend, though. We LITERALLY did nothing. Friday night, Mark picked up a pizza and we watched a terrible movie with the girls. Saturday, we skipped dance and gymnastics because #COVID and opted for a masked, outdoor playdate with a friend from Shea’s school (her new friend she’s obsessed with). We returned home only to do nothing.

After the Illini win (!), I snuck in a workout and thankfully, met a friend at the ice rink to help run the scoreboard for a high school hockey tournament. It’s a safe little place there in the box with a mask on. After the clock wouldn’t start (STRESS!), I promptly returned home to watch the movie Grandma’s Boy with Mark while eating leftovers.

Today, Sunday, I’ve literally done nothing. I’m still in my pajamas and if you could see my hair – SCARY. It’s 5pm and I have hockey soon. I’m anticipating this is the last game before that activity is on pause in response to the rising COVID-19 numbers. We did, however, put up our Christmas decorations. I made a Crustless Pumpkin Pie and the next recipe for this year’s chili contest. Otherwise, I’ve been completely worthless. Some cuddles, some reading, some laundry, some dishes. Not much else.

I just sent Mark out to drive the kids around. I needed a break. I needed Pandora blasting and 30 minutes of uninterrupted time without being touched to get this post up. I’m a creature of routine, and Sunday is always blog day. We’re all going a bit stir crazy and with our trip officially canceled, I’ve got one sad, sad husband on my hands. He’s not doing well with this whole work-from-home coupled with now having to be home all the time. The terrible Midwest weather only makes matters worse.

We’re settling in for a long, dark winter. Sigh. This too shall pass. In the meantime, a chili to try! This one cooks all day, making the smells and anticipation a huge selling point. Love the beans and use of brisket…and of course, beer. A definite contender for #1! Enjoy!

Slow-Cooked Brisket Chili

Slow-Cooked Brisket Chili

Yield: 11 servings
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes

Rich flavors, this beef brisket chili does not disappoint!

Ingredients

Brisket:

  • 1/2 Tbsp olive oil
  • 1/2 tsp salt and fresh cracked pepper, to taste
  • 2 lbs brisket
  • 1 (12 oz) bottle stout beer
  • 1 (14 oz) can diced tomatoes

Chili:

  • 1/2 Tbsp olive oil
  • 1 onion, diced
  • 1/2 red onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeds and membrane removed, minced
  • 1 poblano pepper, seeds removed, diced
  • 1 chipotle peppers in adobo sauce, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (28 oz) can whole plum tomatoes with juice
  • 1 (28 oz) can crushed tomatoes
  • 1 (28 oz) can diced tomatoes
  • 1/4 cup chili powder
  • 3 Tbsp cumin
  • 2 Tbsp dried oregano
  • 1 tsp cinnamon
  • 1 oz dark chocolate
  • freshly cracked black pepper, to taste

Instructions

  1. Season the brisket with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Once hot, add the brisket and sear on each side for 2-3 minutes.
  2. Add the seared brisket to a slow cooker. Pour in the stout and tomatoes. Cook on HIGH for 8 hours.
  3. After 4 hours, add olive oil to a large pot on medium-high heat. Once hot, add the onions and garlic; cook for 10 minutes, stirring occasionally.
  4. Add in the beans, tomatoes, and seasonings (except the chocolate) and simmer on low heat for 3-4 hours or until the brisket is finished cooking. Stir every 30-45 minutes.
  5. Shred the brisket using two forks. Add the meat and contents from the slow cooker (beer and tomatoes) to the pot of chili.
  6. Stir in the chocolate and season with additional black pepper before serving hot with your favorite chili toppings.

Notes

Recipe from Chef Billy Parisi, submitted by Tiffany V.

Nutrition Information:
Yield: 11 Serving Size: 2 heaping cups
Amount Per Serving: Calories: 445Total Fat: 19.5gCholesterol: 55mgSodium: 821mgCarbohydrates: 39.2gFiber: 11.1gSugar: 11.2gProtein: 25.5g

Want more chili in your life? Check out these favorites!

Weekly Menu: November 15th – 19th

Be well,

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