Kardea Brown’s Brisket and Bean Chili | Delicious Miss Brown | Food Network

Get warmed up with a hearty bowl of Kardea’s Brisket and Bean Chili. It blends meaty, tender brisket with lots of delicious beans and spices!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Kardea’s Brisket and Bean Chili
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 3 hr 50 min
Active: 50 min
Yield: 8 to 10 servings

Ingredients

2 tablespoons light brown sugar
1 tablespoon Miss Brown’s House Seasoning, recipe follows
1 teaspoon smoked paprika
3 pounds brisket, cut into chunks
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 cloves garlic, minced
One 28-ounce can crushed tomatoes
One 28-ounce can diced tomatoes, undrained
One 15.5-ounce can black beans, rinsed and drained
One 15.5-ounce can dark kidney beans, rinsed and drained
One 15.5-ounce can light kidney beans, rinsed and drained
2 cups hot water
1 tablespoon beef-flavored bouillon paste, such as Better Than Bouillon
3 tablespoons chili powder
Pinch of ground cinnamon
Sour cream, chopped green onion and shredded sharp Cheddar, for serving

Miss Brown’s House Seasoning:

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt

Directions

Stir together the brown sugar, House Seasoning and smoked paprika in a small bowl. Sprinkle the brisket chunks with the seasoning mixture and 1 teaspoon each salt and pepper.

Heat the oil in a large Dutch oven over medium-high heat. Brown the brisket, in batches, until browned on all sides, about 5 minutes per batch.

Remove the brisket from the Dutch oven and set aside. Add the bell pepper and onion to the drippings in the pan and cook until tender, about 5 minutes. Stir in the garlic and cook for 1 minute.

Return the brisket and any accumulated juices to the Dutch oven. Add the crushed tomatoes, diced tomatoes, black beans, dark kidney beans and light kidney beans. Stir together the hot water and bouillon paste in a liquid measuring cup until dissolved. Add to the Dutch oven. Stir in the chili powder and cinnamon.

Bring the chili to a boil. Cover, reduce the heat to low and simmer until the brisket falls apart and the chili is thickened, 2 1/2 to 3 hours. Season with additional salt and pepper to taste.

To serve, divide the chili between serving bowls. Top with sour cream, green onions and cheese.

Miss Brown’s House Seasoning:
Yield: 5 teaspoons

Stir together the garlic powder, onion powder, sweet paprika, black pepper and salt in a small bowl. Store in an airtight container for up to 6 months.

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Kardea Brown’s Brisket and Bean Chili | Delicious Miss Brown | Food Network

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