Texas Truck Stop Brisket Chili Recipe
Made with brisket, this chili can be used for tacos, enchiladas, or put in a bowl with some cheese, onions, crackers, or serve it with cornbread. Also, it makes a good chili burger or chili dog.
Ingredients
- 2 lbs. brisket flat cut in small chunks
- olive oil
- 1 onion, chopped
- 3-4 cloves garlic
- 1-2 jalapenos
- 3 cups beef broth
- 15 oz can petite diced, or fire roasted tomatoes
- 1 tbs. toasted cumin
- 3 tbs. toasted Tex-Mex Diablo Dust or Taco Seasoning
- 1 tsp. oregano
- 1/8 tsp. thyme
- salt and pepper to taste
Directions
- Chili:
- Brown the beef, then add the onions, garlic, jalapenos (Dutch oven or skillet).
- Add the rest of the ingredients to the Dutch oven and simmer 1 hour, covered, or transfer to a crockpot and cook 4 hours on low.
- Best made the day before.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 6 servings | |
| Calories 381 | |
| Calories from Fat 206 | 54% |
| Total Fat 22.85g | 29% |
| Saturated Fat 7.24g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 2216mg | 92% |
| Potassium 567mg | 16% |
| Total Carbs 5.03g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.86g | 1% |
| Protein 23.91g | 38% |
