A perfect way to use leftover brisket, this chili is a simple meal with a lot of flavors. 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 sweetness 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.
Leftover Brisket Chili Recipe
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 can (15 oz) kidney beans drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 to 2 cups chicken broth or beer
- salt and pepper to taste
- 3 cups cooked white rice or cornbread for serving
Equipment
- Dutch oven
Directions
- 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.
- Add the brisket and beans to the pot, stirring to combine.
- 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.
- Serve hot alongside the rice or cornbread.
Nutritional Information
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