This Italian Brisket Chili is a hearty dish that brings together tender beef brisket, cannellini beans, and smoky fire-roasted tomatoes.
What do you do when you make too much food?
I'm guilty of overcooking when it comes to holiday meals for several reasons; one of which it's just inherent in me to have a variety of choices.
The other is my upbringing. You never know how many people will actually be coming to dinner and I never want to run out of food!
Plus, it's always great to have leftovers to utilize in new recipes like this Italian Brisket Chili.
For Easter I wanted to make my Tuscan Beef Brisket; however, since I'm having a hard time walking lately, I sent my husband to the store to get the meat.
He came back with a 9-pound brisket for only 7 of us! I made it anyway (it was delicious!), but had a ton of leftover meat so I decided to experiment with a new chili recipe.
The chili is cooked low and slow and captures the essence of rustic Italian comfort food in every spoonful—perfect for a cozy night in or a comforting family meal. ~Enjoy!
Suggested Equipment
- Dutch Oven (at least 3.5 quarts)
- Wooden Spoon
- Mesh Strainer
Ingredients Needed
To make this chili you're going to need the following ingredients:
Leftover Cooked Beef Brisket: Dice into bite sized pieces.
Extra Virgin Olive Oil
Minced Garlic
Scallions
Italian Seasoning
Chili Powder
Ground Cumin
Light Brown Sugar
Sweet Paprika
Kosher Salt
Fire Roasted Diced Tomatoes: You can also use regular diced tomatoes, but I love the addition of the smoky flavor.
Cannellini Beans: I use canned beans so rinse them under cold water until it runs clear.
Beef Broth
Marinara Sauce: You can use homemade or your favorite jar sauce.
How do you make Italian Brisket Chili?
Start by heating the oil in a Dutch oven over medium-high heat; then add the garlic, scallions and diced brisket.
Stir for 2 minutes until the garlic starts to release its fragrance; then add the Italian seasoning, chili powder, cumin, brown sugar, paprika and salt.
Next, add the tomatoes, beans, beef broth and marinara sauce. Mix well so that all ingredients are combined, reduce the heat to low, cover the pot with a lid and allow to simmer for 1 hour; stirring every 15 minutes.
Serve alone or with crusty Italian bread and a tossed salad.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Beef Brisket Recipes
- Oven Baked BBQ Beef Brisket
- Italian Style Beef Brisket
- Braised Cinnamon Whiskey Beef Brisket
- Tuscan-Style Beef Brisket
- Marsala and Lemon Roasted Beef Brisket
- Crock Pot Kahlua Beef Brisket
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Italian Brisket Chili
Equipment
- Dutch Oven (at least 3.5 quarts)
Ingredients
- 2 cups diced leftover cooked beef brisket (approx. 8 ounces)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 2 scallions (diced)
- 1 teaspoon dry italian seasoning
- ½ teaspoon chili powder
- ⅛ teaspoon ground cumin
- 2 tablespoons light brown sugar
- ¼ teaspoon sweet paprika
- ½ teaspoon kosher salt
- 1- (15-ounce) can fire roasted diced tomatoes
- 1- (15-ounce) can cannellini beans (rinsed)
- 1 cup beef broth (regular, low sodium or beef stock)
- 1 cup marinara sauce (homemade or jar sauce)
Instructions
- Start by heating the oil in a Dutch oven over medium-high heat; then add the garlic, scallions and diced brisket.
- Stir for 2 minutes until the garlic starts to release its fragrance; then add the Italian seasoning, chili powder, cumin, brown sugar, paprika and salt.
- Next, add the tomatoes, beans, beef broth and marinara sauce. Mix well so that all ingredients are combined, reduce the heat to low, cover the pot with a lid and allow to simmer for 1 hour; stirring every 15 minutes.
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