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Dine In: Brisket Chili

Brisket ChiliPaul has very definitive ideas about chili, you know, being native Texan and all that.

He says in Texas there’s only one way to eat chili: meat, tomato sauce and spices. No beans, no onions, no beer, no vegetables or anything else. Texas-purist chili is the only way to go, he’ll tell me.

Well, I didn’t grow up in Texas. Any of the aforementioned items are fair game when it comes to chili for me. Let me just say it now, too. I like beans in my chili.

Have you recovered yet? Good, then let’s move on.

Last weekend, we smoked a brisket. A huge brisket. A brisket that fed four people three times, with some to spare.

I froze the rest of the smoked brisket, and it’s been burning a hole in my freezer ever since. I wanted to use it for chili.

Surprisingly, Paul agreed.

He agreed on the condition that it’s still only brisket, ground chuck, tomato sauce and spices. That’s all. No beans, no onions, no beer and no vegetables of any kind.


The chili was amazing (even without the beans). It simmered on the stove for a few hours and made the perfect Friday night meal!

Brisket Chili

1 lb smoked beef brisket, cut into bite-sized chunks
1 lb ground chuck
1 (15 oz) can tomato sauce
1 pkg Wick Fowler’s 2-Alarm Chili Kit
2 cups water

Brown the ground beef and drain the fat. Add brisket and stir until heated through. Add the tomato sauce, water and seasoning packets (except the ones labeled Red Pepper and Masa Flour.)

For hot chili, stir in the red pepper; for medium spice, use half the red pepper. For mild spice, omit the red pepper.

Cover and simmer 30 minutes or until meat is tender.

For thicker chili (the way I like it), stir in the Masa Flour. Simmer 15 to 20 more minutes (or a few hours).

Serves 8

Nutritional Information: Calories Per Serving: 189, Calories from Fat: 85, Fat: 10 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 63 mg, Sodium: 501 mg, Potassium: 218 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 2 g, Protein: 21 g.

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