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Beef Chili

We all have a friend full of endless useless information much of which we assume they read or heard somewhere, some of which sometimes I think they just make up.  Either way – I love these friends and especially when I learned the story of the San Antonio chili queens, who according to wikipedia were brightly dressed Latino women in the 1880’s who “appeared at dusk, when they built charcoal or wood fires to reheat cauldrons of pre-cooked chili.”   I want to be a chili queen – talk about ladies ahead of their time in so many ways.   So that gets me to today’s recipe, beef chili made with beef brisket and kidney beans.  I served it with some simple corn and dill muffins, that I made by following the directions on store bought corn muffin mix and adding in 2-3 tablespoons of fresh dill.

Healthy Beef Chili
Servings: 10
Serving Size: about 3/4 of a cup
Nutritional Info: 216 calories, 4.2 g of fat, 14 g of carbohydrates, 4.7 g of fiber 28.3 of protein
Weight Watchers® PointsPlus®: 5 *

2.5 lbs of beef brisket, trimmed of fat
2 large onions, chopped
non fat cooking spray
4 cloves garlic, minced
2 carrots, chopped
2 green bell peppers, chopped
1 jalapeno, seed and diced
1/4 cup chili powder
1 tbsp cumin
2 tbsp smoked paprika
1 tbsp oregano
1 tbsp red pepper flakes
16 oz of tomato sauce
1 1/4 cups non fat beef broth
3 tbsp apple cider vinegar
19 oz of kidney beans, rinsed and drained
Salt and pepper

1.Spray a large dutch oven or soup pot with cooking spray and saute the onions, garlic, carrots, jalapeno for about ten minutes until the onions begin to become translucent.

2. Add the tomato sauce, apple cider vinegar, beef broth, cumin, chili powder, oregano, paprika, and red pepper flakes and bring to a boil. Turn down the heat to a simmer.

3. Season the brisket with salt and pepper. Add the beef brisket to the dutch oven and allow to simmer for between 3-3.5 hours until the brisket is fork tender.

4. Shred the brisket in the dutch oven and then add the kidney beans and green pepper. Allow to cook for additional 15 minutes. Enjoy.

Tip: You could easily make this chili using ground beef and significantly cut down the cooking time or throw everything into a crockpot and allow it to cook all day. It also freezes well.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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9 Response to Beef Chili

  1. Lindsay on February 4, 2011

    I had never thought of making chili with brisket but it sounds delicious. Thanks – going to be trying it out this weekend for the superbowl.

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  4. Shana on February 5, 2012

    if you make this with 93% lean ground beef, are the points value the same?

    • Kristen on February 6, 2012

      I just checked with the WW tracker and it looks like beef brisket has 43 points for 2.5 pounds, and 93% lean ground beef has 44 points for 2.5 pounds. That means the points value should stay the same for the recipe. Thanks for the question – I have been thinking about trying this with ground beef and now am definitely going to.

  5. Jules on February 6, 2012

    Whenever I make my husband chili I do half ground beef half beef stew meat cut into thin strips and seared, I also add thai pepper flakes instead of red pepper flakes, makes it a bit spicier but add a little but more flavor, This will be my first time making it WW friendly.. Wondering if the points value changes if I add tritip or beef stew meat instead of brisket since its pretty non exsistant here in so cal, My grandparents are from Texas where they always use brisket and he said its similar but a whole different cut..

  6. Paolina on July 18, 2012

    This looks delicious!! I would love to see a crock pot version :)

    • Paolina on July 18, 2012

      Wow, just saw your tip at the bottom. I hate how chili is a “fall” food because I LOVE it, but I will do anything to avoid turning on the stove in this weather!!

  7. LesLee Eicher on December 2, 2013

    We made this in the crock pot today and loved it! Used a packet of chili seasoning to speed things up, and it still tasted great. Also, I added one small can of green chiles to the cornbread mix. Turned out fabulous! The sweet of the cornbread contrasted nicely with the bite of the peppers. Yum! Will make this again.


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