This chili recipe gets a Southwestern flare with rick flavors of jalapeños, fire roasted tomatoes and green chiles. Add Certified Hereford Beef brisket for a filling and delicious soup.
Cook Time 40M
|
Protein 32G
|
Servings 4
Helpful Hereford Tips
For great flavors in your stew, simmer all ingredients on low for up to two hours.
Nutritional Information
Cals
282Carbs
8% DVFat
10% DVFiber
29% DVIron
19% DVIngredients
12 ounces cooked Certified Hereford Beef brisket, cooked or shredded
1 teaspoon olive oil
1 medium yellow onion, chopped
1 large jalapeño pepper, seeded, chopped
4 cloves garlic, minced
3 cups canned diced green chiles
1 can (14.5 ounces) fire roasted diced tomatoes, undrained
2 tablespoons dairy sour cream
Instructions
- Heat oil in stockpot over medium heat until hot. Add onion, jalapeño pepper and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally.
- Stir in beef Brisket, chiles and tomatoes; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Remove from heat. Stir in 2 tablespoons sour cream.
- Garnish with additional sour cream, tortilla chips, cheese, avocado or guacamole, if desired.
About Brisket Flat
This chili recipe gets a Southwestern flare with rick flavors of jalapeños, fire roasted tomatoes and green chiles. Add Certified Hereford Beef brisket for a filling and delicious soup.