Brisket Chili
A hearty and flavorful chili that transforms leftover brisket into a comforting dish, perfect for cold Sundays.
Ingredients
Main Ingredients
- 2 cups Leftover brisket, chopped into cubes Use a thicker cut for better texture.
- 1 large Onion, diced This adds backbone flavor to the chili.
- 3 cloves Fresh garlic, minced Don't skimp on the garlic.
- 3 tablespoons Chili powder Adjust quantity based on taste preference.
- 1 tablespoon Cumin Brings out a nice warmth.
- 1 teaspoon Smoked paprika Enhances the BBQ vibe.
- 28 ounces Crushed tomatoes Provides a rich base.
- 1 cup Beef or chicken broth For added depth of flavor.
- 1 large Bell pepper, diced Adds sweetness and color.
- 1 cup Beans (if desired) Optional, depending on preference.
- 0.5 cup Beer (optional) Adds a unique flavor.
- 1 tablespoon Brown sugar or cocoa powder Can enhance richness.
Toppings
- 1 cup Shredded cheddar or pepper jack For melty texture.
- 0.5 cup Chopped cilantro Optional, based on taste.
- 0.5 cup Sliced green onions Adds a nice punch.
- 1 cup Sour cream or Greek yogurt For a creamy finish.
- 1 cup Fritos or tortilla chips For added crunch.
Instructions
Preparation
- Chop leftover brisket into 1-inch cubes.
- Dice the onion and bell pepper, and mince the garlic.
Cooking
- In a large pot, sauté onions and garlic until translucent.
- Add the chopped brisket and sear if desired for extra flavor.
- Stir in chili powder, cumin, smoked paprika, and bell peppers; cook for another minute.
- Add crushed tomatoes, broth, and beans if using. Mix well.
- Bring to a simmer and cover; cook on low heat for 2-3 hours.
- Taste and adjust seasoning, adding brown sugar or cocoa if desired.
Serving
- Serve hot in bowls with desired toppings.
- Allow to sit overnight for best flavor.
Notes
Chili tastes better the next day, so try to make it in advance. Store in an airtight container in the fridge or freeze for later.