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A bowl full of brisket chili, with various toppings and garnish around it.
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Brisket Chili

A delicious and flavor packed chili made with leftover brisket, and Hurst beans. All cooked in a pressure cooker to get enhances flavor in a short amount of time.
Prep Time15 mins
Cook Time45 mins
Come to pressure10 mins
Course: Main Course
Cuisine: American, chili, soup
Keyword: chili, chili recipe
Servings: 8
Calories: 505kcal
Author: Rachael

Equipment

  • Pressure Cooker

Ingredients

  • 1 pound Hurst's Ham Beens Brand Chili Slow Cooker or Italian Bean Soup Mix
  • 4 cups Brisket Cooked, and chopped into cubes
  • 2 Tablespoons Olive Oil
  • 1 Yellow Onion Medium
  • 1/2 Red Onion Medium
  • 2 Tablespoons Tomato Paste
  • 15 ounces Fire Roasted Diced Tomatoes
  • 8 ounces Tomato Sauce
  • 12 ounces Homemade Chili Sauce (This is a brand/name of chili sauce, not a recipe for homemade) Not the asian kind.
  • 3 cups Beef Broth
  • 5 cups Water

Spices

  • 2 Tablespoons Chili Powder
  • 2 Tablespoons Cumin
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1/2 teaspoon Chipotle Powder
  • 1/3 teaspoon Paprika
  • 1 teaspoon Salt more to taste
  • 1/2 teaspoon Pepper fresh ground, black pepper

Instructions

Pressure Cooker Instructions

  • Prep ingredients: Dice onions, and set aside. Dice brisket, and set aside.
  • Sort and rinse beans: pour beans into a colander and sort through, removing any debris. Rinse, set aside.
  • Turn a 6 quart or larger pressure cooker on to "Saute" In the liner of a pressure cooker, add olive oil, and onions.
  • Saute onions for 1 minute until fragrant, then add all spices, and continue to saute for an additional 30 seconds.
  • Add tomato sauce, diced tomatoes, tomato paste, homemade chili sauce, and stir well.
  • Open Hurst's HamBeens Brand beans and remove flavor packet, add to pressure cooker if using the Slow Cooker Chili Mix, discard if using Italian Bean Soup Mix. Add beans to the pot.
  • Add beef stock, and water, and stir everything together. Bring to a boil on "saute" setting. Then turn pot to pressure cook. Set to cook for 40 minutes. Place lid on pot, lock into place, set valve to the sealed position.
  • The pressure cooker will come up to pressure, then cook for the allotted time. When cooking time is up, let pressure naturally release for 10 minutes before turning the valve to allow the pressure to release.
  • Check beans, and make sure they are adequately softened. If necessary, add 5 more minutes to the cook time. When beans are softened, turn pot back to "saute", and add in cooked and chopped brisket.
  • Bring chili to a simmer, and allow the brisket to heat through. Then remove from heat to serve.
  • Serve with your favorite chili toppings: sour cream, jalapeno, cilantro, diced onion.

Slow Cooker Instructions

  • Prep ingredients, and sort and rinse beans. To sort and rinse: pour beans into a colander and sort through, removing any debris. Rinse and place in slow cooker.
  • Add all ingredients except the cooked brisket to the slow cooker, pouring the water over the top, making sure the beans are totally covered.
  • Cover with slow cooker lid and cook on high for 5 hours.
  • Add brisket, taste the chili, adjust seasonings to preference. Replace lid and cook an additional hour or until beans are totally soft.
  • Serve with your favorite chili toppings: sour cream, jalapenos, cilantro, onion

Nutrition

Calories: 505kcal | Carbohydrates: 53g | Protein: 41g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 1604mg | Potassium: 1624mg | Fiber: 14g | Sugar: 10g | Vitamin A: 1377IU | Vitamin C: 15mg | Calcium: 123mg | Iron: 9mg