THE DEFINED DISH: Whole30 Endorsed, Healthy and Wholesome Weeknight Recipes* © 2019 by Alex Snodgrass. Photography © 2019 by Kristen Kilpatrick. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Provided to Now That’s A Mouthful for promotional consideration.
Oh, how I love the taste buds of my fellow Texans: big, bold, and hearty! This Texas-style chili with brisket is no exception. Normally, brisket chili takes all day to cook and uses a combination of dried chiles, but to make life easier (because, cough, that’s what this is here for) I used jarred and a good-ole Instant Pot to get this rich, beefy stew on the table more quickly and with a lot less work. The end result is everything you’ve ever dreamed of on a cold day to warm you up. And the best part is that the next day’s leftovers are even better! Yee-haw! (Have more time? See below for slow cooker instructions too.)
*As an Amazon Associate we may earn a commission on sales initiated through our links. Product prices and availability are accurate as of the first date of publication on our site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase. Cookbooks are provided to Now That’s A Mouthful for promotional consideration.