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5
from 1 vote
Leftover Brisket Chili
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Course:
Main Dish
Cuisine:
American
Servings:
8
servings
Ingredients
▢
4
slices
Bacon
-
chopped
▢
1
tablespoon
Canola oil
▢
1
Onion
-
chopped
▢
1
Green bell pepper
-
seed and chopped
▢
1
Jalapeno pepper
-
seeded and diced
▢
5
cloves
Garlic
-
minced
▢
3
tablespoon
Chili Seasoning Blend
▢
2
tablespoons
Flour
▢
3
cups
Brisket
-
leftover smoked cut into 1 inch pieces
▢
1
Chipotle in adobo sauce
-
diced
▢
29
ounces
Tomatoes
-
crushed
▢
2
tablespoons
Brown sugar
▢
12
ounces
Beer
▢
2 ½
cups
Beef broth
▢
3
teaspoons
Kosher salt
Instructions
Heat a large pot or Dutch oven over medium-high heat and add canola oil. When shimmering, add chopped bacon.
Cook bacon until crisp. Remove to a paper towel lined plate and set aside. Drain all but 2 tablespoons of bacon fat from the pot.
In the remaining bacon fat, add onion, bell pepper and jalapeno. Cook until vegetables are tender, about 4 minutes.
Add garlic and chili seasoning blend and stir until fragrant, about 30-60 seconds.
Stir flour into mixture; Cook for 1 minute. Add the brisket and stir to coat the meat for 1-2 minutes.
Add chipotle in adobo, crushed tomatoes, brown sugar and cooked bacon; Stir until combined.
Pour in beer and beef broth, scraping the bottom and sides of the pot to release any bits. Season with salt.
Bring chili to a simmer, reduce heat to medium and cover.
Simmer for 45-50 minutes. Taste chili to see if you need add more salt.
Remove lid and simmer for 15 minutes uncovered.
Serve with your favorite chili toppings.
Notes
Fire Roasted Tomatoes
: This will add even more complexity andd flavor to the homemade chili.
Sides:
Serve with your favorite biscuit or cornbread.
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