Nothing like a good ol' brisket chili recipe to warm you up on a cold day - it might not actually take 5 minutes to cook, but it's still pretty darn quick! Grab your leftover brisket and your chili pot, and let's get cooking.
Since we're going for speed here, you will see some canned and even pre-packaged stuff on the ingredient list. Fret not - this chili will still taste amazing, and you can always substitute any of the ingredients with something you like more.
As mentioned above, this is going to go fast - so there's minimum prep needed for this recipe. Chop your yellow onion, slice the jalapeño in half lengthwise, and bust out the chili pot - you're now good to go.
Heat some olive oil over medium heat. Throw in the chopped onion, and let them cook until they become translucent. Occasionally stir to separate the individual slices.
Once the onions are good, add all of the chopped brisket to the pan. We seasoned it with 1/3 packet of chili seasoning, plus a couple tablespoons of our Ghost Pepper wing dust - you can use whatever you like. Does that smell good yet?
After stirring in the seasoning, add one cup of water to the pot. Follow up with the canned tomatoes, tomato sauce, and chili beans. Finally, add the whole jalapeño pepper (sliced in half). Stir, cover the pan, and sit back.
Let the brisket chili simmer for 30 minutes. When it's almost ready, give it a taste test - add salt, pepper, and/or another hit of your hot rub of choice for that extra kick.
Time to serve! There's no wrong way to enjoy a good brisket chili - garnished with shredded cheese and sour cream, on a tortilla, hot or cold. Just make sure to have fun while cooking!
Catch you on the next recipe!
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