Beef Chili - Slender Kitchen

Beef Chili

Freestyle™ SmartPoints™ New!
(6 Old SmartPoints™) (8 PointsPlus®)

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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.

Prep Time

Beef Chili

Prep Time: 
Cook Time: 
Total Time: 


  • 2 1/2 lb extra lean beef brisket
  • 2 U onions, chopped
  • cooking spray
  • 4 U cloves garlic, minced
  • 2 U carrots, chopped
  • 2 U green bell peppers, chopped
  • 1 U 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 canned tomato sauce
  • 1 1/4 cups beef broth
  • 3 tbsp apple cider vinegar
  • 19 oz canned kidney beans, rinsed and drained
  • Salt and pepper

Nutritional Facts

Serving Size: 
1 cup
Amount Per Serving
Calories 300
Calories from Fat 69
% Daily Value *
Total Fat 8g
Saturated Fat 2g
Monounsaturated Fat 3g
Polyunsaturated Fat 1g
Cholesterol 98mg
Sodium 773mg
Total Carbohydrate 24g
Dietary Fiber 8g
Sugars 7g
Protein 38g


  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.
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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.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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