Leftover Brisket Chili

Looking down on a large helping of leftover brisket chili is served alongside a scoop of white rice on a white plate with blue trim. Looking into a large helping of leftover brisket chili is served alongside a scoop of white rice on a white plate with blue trim. A close up shot of leftover brisket chili with chunks of shredded brisket and small pieces of kidney beans and bell peppers, on a white plate with blue trim.
Recipe Origin America
Rating
No Reviews
Servings 6
Preparation 15 min 00:15
Cook 30 min 00:30
Ready in 45 min 00:45
Difficulty Seasoned
Cooking Method Simmer
Ingredients Beans Beef Meat
Equipment Cast Iron Dutch Oven
Recipe Type Dinner Stew
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Looking down on a large helping of leftover brisket chili is served alongside a scoop of white rice on a white plate with blue trim. Looking into a large helping of leftover brisket chili is served alongside a scoop of white rice on a white plate with blue trim. A close up shot of leftover brisket chili with chunks of shredded brisket and small pieces of kidney beans and bell peppers, on a white plate with blue trim.

Leftover Brisket Chili

A perfect way to use too much of a good thing, Leftover Brisket Chili is a simple meal with a lot of flavor. A basic chili recipe using onions, peppers, and beans is mixed with leftover brisket for a quick and easy meal. The ingredients are easy to bring along on a cookout if you cut them ahead of time.

This dish has a touch of sweet from brown sugar. You can also make it spicy by adding a can of diced green chilies. If you don’t have enough leftover brisket, you can add more beans. Try pinto or black beans, alongside the kidney beans.

Most often, chili is served with a side of cornbread with honey and butter. However, this dish is equally as tasty with a scoop of cooked white or brown rice. You can even serve it spooned on top of a baked potato.

Ingredients

1 tablespoon olive oil

1 medium yellow onion, chopped

1 large green bell pepper, seeded and chopped

1 large red bell pepper, seeded and chopped

2 tablespoons dark brown sugar

2 teaspoons chili powder

1 teaspoon smoked paprika

3 cups cooked shredded beef brisket

1 (15-ounce) can kidney beans, drained and rinsed

1 (28-ounce) can crushed tomatoes

1 to 2 cups chicken broth or beer

salt and pepper, to taste

cooked white rice or cornbread, for serving

Equipment

Dutch oven

Recipe Directions

  1. Heat the oil in a Dutch oven over medium heat. Cook the onions and peppers until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the brown sugar, chili powder, and paprika, then cook for 30 seconds. 

  2. Add the brisket and beans to the pot, stirring to combine. 

  3. Pour in the tomatoes and enough chicken broth or beer to cover. Bring to a boil, reduce to a simmer, cover, and cook for 20 to 45 minutes to let the flavors meld. Season to taste with salt and pepper. 

  4. Serve hot alongside the rice or cornbread.

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Recipe Origin America
Rating
No Reviews
Servings 6
Preparation 15 min 00:15
Cook 30 min 00:30
Ready in 45 min 00:45
Difficulty Seasoned
Cooking Method Simmer
Ingredients Beans Beef Meat
Equipment Cast Iron Dutch Oven
Recipe Type Dinner Stew
Share: