Leftover Brisket Chili
A thick, slow simmered chili built on cubed cooked brisket, peppers, crushed tomatoes, and warm spices.
Equipment
- Large Dutch oven or heavy pot
- Cutting board and knife
- Wooden spoon
Ingredients
Main Ingredients
- 2 cup cooked brisket cut into 1 inch cubes
- 1 tbsp olive oil
- 1 large onion diced
- 1 large bell pepper diced
- 3 cloves garlic minced
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 28 oz crushed tomatoes
- 1 cup low sodium beef broth
- 1 cup kidney beans drained and rinsed
- ½ cup beer optional, or extra broth
- 1 tbsp brown sugar
- ½ tsp kosher salt
Instructions
Cooking
- Saute the vegetables. Cook the onion and bell pepper in the oil over medium heat for 6 to 8 minutes, until soft and starting to brown.
- Toast the spices. Add the garlic, chili powder, cumin, and smoked paprika and stir for 1 minute, until the pot smells smoky.
- Simmer. Add the brisket, tomatoes, broth, beans, beer, brown sugar, and salt. Simmer on low for 2 to 2 1/2 hours, until thick and the brisket is tender.
- Finish. Taste and adjust the salt, then serve hot, topped with cheddar, sour cream, green onions, and tortilla chips.
Notes
Substitutions: Use extra broth in place of the beer, and pinto or black beans in place of kidney beans.
Tips: Brisket trimmed very lean may need 1 extra tablespoon of oil. Toppings are not included in the nutrition numbers.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat to 165 degrees F.