Beef Green Chili
• 12 ounces cooked (leftover) beef Brisket, cubed or shredded (about 2-1/2 cups)
• 1 teaspoon olive oil
• 1 medium yellow onion, chopped
• 1 large jalapeño pepper, seeded, chopped
• 4 cloves garlic, minced
• 3 cups canned diced green chiles
• 1 can (14.5 ounces) fire roasted diced tomatoes, undrained
• 2 tablespoons dairy sour cream
Toppings (optional)
• Dairy sour cream, tortilla chips, shredded Cheddar cheese, chopped avocado or guacamole
Directions
- Stir in beef Brisket, chiles and tomatoes; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Remove from heat. Stir in 2 tablespoons sour cream.
- Heat oil in stockpot over medium heat until hot. Add onion, jalapeño pepper and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally.
- Garnish with additional sour cream, tortilla chips, cheese, avocado or guacamole, if desired.
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