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Leftover Brisket Chili
Leftover Brisket Chili is the perfect way to use up all those tempting bits of brisket that you have left and do not want to waste. It is a hearty and flavorful dish that often includes beans, tomatoes, peppers, spices, and sometimes bacon or sausage.
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
- 15.5 ounces Kidney Beans, 1 can with juice
- 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, kidney beans, 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.
Christina's 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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