A bowl of this hearty brisket and bean chilli will warm you from head to toe. Like most chillis, it’s an easy make-ahead dish that’s perfect for hungry fans on game day. You’ll notice that the brisket adds a meatier bite and different texture than traditional ground beef. Paired with three types of beans, this high-protein chilli is always a winner. Simply serve with a slice of cornbread, and you have a new go-to menu for any big game.
Brisket and Bean Chilli
Miss Brown’s House Seasoning
Stir together the brown sugar, House Seasoning and smoked paprika in a small bowl. Sprinkle the brisket chunks with the seasoning mixture and 1 teaspoon each salt and pepper.
Heat the oil in a large Dutch oven over medium-high heat. Brown the brisket in batches until browned on all sides, about 5 minutes per batch.
Remove the brisket from the Dutch oven and set aside. Add the bell pepper and onion to the drippings in the pan and cook until tender, about five minutes. Stir in the garlic and cook for one minute.
Return the brisket and any accumulated juices to the Dutch oven. Add the crushed tomatoes, diced tomatoes, black beans, dark kidney beans and light kidney beans. Stir the hot water and bouillon paste in a liquid measuring cup until dissolved. Add to the Dutch oven. Stir in the chilli powder and cinnamon.
Bring the chilli to a boil. Cover, reduce the heat to low and simmer until the brisket falls apart and the chilli is thickened, which is approximately 2.5 to 3 hours. Season with additional salt and pepper to taste.
To serve, divide the chilli between serving bowls. Top with sour cream, green onions and cheese.