By 
Mama Jan’s Brisket Chili
This is a little different spin on the chili you may have had before, but it is what we grew up on. Some may think it is more of a soup than a chili, but it hits the spot on a cold day with a nice side of cornbread!
Equipment
- Large Cast Iron Pot
Ingredients
- 1 Lbs Chopped Brisket (leftover from a previous smoke)
- 1 Lbs Ground Beef (browned)
- 1 Can Zesty Chili Style Diced Tomatoes (14.5 oz can)
- 1 Can Mild Chili Beans (15.5 oz can)
- 1 Bottle V8 Low Sodium 100% Vegetable Juice (64 oz bottle)
- 1/2 Cup Onion (chopped)
- 1/2 Cup Green Pepper
- 2 TB Rock's Coffee Rub Spice Blend
- 1/2 tsp Cayenne Pepper (add more to taste)
- 1/3 Cup Pepe Noodles (optional)
Instructions
- Kick things off by getting your Traeger Timberline 1300 up to temp, 275°
- First start by cubing up the brisket into small "square" chunks, while you are browning the ground beef. Also chop up the onion & green pepper.
- Next, pour the full V8 bottle, Chili Tomatoes & Chili Beans into a large cast iron pot. Next incorporate the chopped brisket & ground beef, Rock's Coffee Blend Seasoning & Cayenne Pepper. Stir thoroughly to incorporate all the ingredients.
- Then bring the pot to a boil.
- After boiling, move the cast iron pot to the Traeger to simmer for about 45 minutes.
- After simmering, dish up a hearty bow and add a side of cornbread to enjoy!
Nutrition
Nutrition Facts
Mama Jan's Brisket Chili
Amount per Serving
Calories
120
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Cholesterol
24
mg
8
%
Sodium
338
mg
15
%
Potassium
383
mg
11
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
11
g
22
%
Vitamin A
102
IU
2
%
Vitamin C
9
mg
11
%
Calcium
25
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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