The Neely's BBQ Brisket Chili
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 503.3
- Total Fat: 21.1 g
- Cholesterol: 142.3 mg
- Sodium: 504.6 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 7.1 g
- Protein: 51.6 g
View full nutritional breakdown of The Neely's BBQ Brisket Chili calories by ingredient
Introduction
The Food Network chefs, The Neely's, make this barbeque-esque beef brisket chili. The Food Network chefs, The Neely's, make this barbeque-esque beef brisket chili.Number of Servings: 15
Ingredients
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5 lb Beef Brisket, 1-inch cubes
5 slices Bacon, chopped into pieces
2 Chipotle peppers in Adobo Sauce
2 tbsp Adobo Sauce
2 tbsp Chili Powder
1 large Red Onion, chopped
2 tbsp Tomato Paste
3 cans Diced Tomatoes
2 15oz cans Pinto Beans, drained & rinsed
4 cloves Garlic, minced
2 jalepenos, seeded & chopped (optional)
12 oz Beer, preferrably Budweiser
Directions
Cut your bacon into pieces & cook in a cast iron Dutch Oven.
Prepare beef brisket by cutting into 1-inch pieces & lightly salt & pepper. After bacon is crispy, take out of pan & set to the side. Put the beef brisket in dutch oven & cook until done/crispy on edges. Take brisket out of pan & set aside for later into a dish big enough for the juices too.
In the dutch oven, saute red onions & garlic. Once onions are soft, add chili powder until onions are completely coated. Add tomato paste. Stir until completely coated & pan starts to get "burnt" looking/sticky. Pour in beer & bring to a boil. Add tomatoes, bring to a boil. Add brisket with juices to pan, bring to a boil. Once boiling, reduce heat to a simmer for 2 1/2 HOURS. Add beans & bacon (with any juices/grease) to pot & cook for 30 MINS. Remove from heat & let cool.
Serving Size: Makes about 5 quarts
Prepare beef brisket by cutting into 1-inch pieces & lightly salt & pepper. After bacon is crispy, take out of pan & set to the side. Put the beef brisket in dutch oven & cook until done/crispy on edges. Take brisket out of pan & set aside for later into a dish big enough for the juices too.
In the dutch oven, saute red onions & garlic. Once onions are soft, add chili powder until onions are completely coated. Add tomato paste. Stir until completely coated & pan starts to get "burnt" looking/sticky. Pour in beer & bring to a boil. Add tomatoes, bring to a boil. Add brisket with juices to pan, bring to a boil. Once boiling, reduce heat to a simmer for 2 1/2 HOURS. Add beans & bacon (with any juices/grease) to pot & cook for 30 MINS. Remove from heat & let cool.
Serving Size: Makes about 5 quarts