Go Back
–+ servings
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.

Leftover Brisket Chili Recipe

Scott Stevens
0
reviews
A perfect way to use leftover brisket, this chili is a simple meal with a lot of flavors. The ingredients are easy to bring along on a cookout if you cut them ahead of time.
Preparation 15 minutes
Cook 30 minutes
Ready in 45 minutes
Servings 6 Servings
CourseDinner
InfluenceNorth American
DifficultySeasoned
MethodSimmer
Similar Recipes

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.