Smoked Brisket Chili Recipe
When it comes to food, we all have specific tastes and recipes, but one thing that we can all agree on is that we hate throwing food out after we’re done. However, few people know what to do with food that we’re too full to finish off, and this applies to leftover brisket.
We can already hear you saying that there’s no such thing as leftover brisket. While there normally isn’t anything left on the plate when we’re done, it does happen. This shouldn’t go to waste, and throwing it away should be considered a crime. Instead, there are a few recipes that you could think about.
One of the more common, and delicious, is smoked brisket chili, with much of this being driven by how easy to make it is. There’s a wealth of choice when it comes to a smoked brisket recipe, which means that many of us can easily become overwhelmed.
While everyone will have their own opinion on the best brisket recipe, there is one that we’ve found that should suit everybody’s tastes. While it takes a certain amount of preparation, this should pay off as it blows your taste spuds away.
With a few key ingredients and some simple steps, you’ll have a dish that will keep everybody happy in no time.
Step-By-Step Guide To Cooking Smoked Brisket
Aside from your leftover brisket, there are a variety of ingredients that you’ll need. Before you start cooking, you should cut your brisket into 2 ½ to 3 inch cubes. Alongside this are:
- Six Large Anchovies; The bigger, the better. These should be coarsely torn, as well as stemmed and seeded.
- Chopped Onions; While the amount depends on your taste, we recommend 1 ¼ ounces, or about four cups.
- Six ounces of diced bacon.
- Coarse Salt; Preferably kosher, and about 1 ½ teaspoons of it.
- Peeled Garlic Cloves; Similar to the onions, this can depend on taste, although you should first try six large ones.
- Two tablespoons of chili powder, and two teaspoons of ground coriander.
- Fire Roasted Dice Tomatoes; Preferably mixed with green chili.
- 12 ounces of Mexican beer; The brand itself can depend on your specific taste.
- Half a cup of fresh cilantro stems, which should be finely cut.
- Four cups of seeded and peeled butternut squash.
We should also note that many of the spices that we’ve mentioned can be subject to taste. While we recommend that you start off with each of the above, you should feel free to experiment after you’ve perfected the original recipe.
There are a variety of garnishes that can be used with the dish. Like some of the other ingredients, these can depend on your tastes, although we recommend:
- Avocado, preferably dried.
- Red onion, which should be nicely chopped.
- Shredded Cheese; This depends on your taste, but Montgomery Jack is recommended.
- Corn, which should be warm.
- Flour tortillas.
Preparation & Cooking
Now that you’ve got all your ingredients, it’s time to start cooking. You should first place your chili in a medium-sized bowl before pouring enough boiling water on it to cover all of the ingredients.
You should then allow the chili to soften, which may take a while. This should take at least 30 minutes but could take up to four hours. Once it’s soft, you will need to preheat your oven to 350 degrees Fahrenheit and sauté your bacon.
This should be done in a large, ovenproof pot, with the bacon sautéd until it starts to brown. Once this process begins, you should add your onions, reduce the heat to medium, and cover the pot. These should then be left to tenderize, which normally takes about five minutes.
While this is being done, you’ll be able to sprinkle your beef with salt and pepper. Once the onions have become tender, add the beef to the pot and stir until it’s coated. This should then be set aside for the time being.
Now it’s time to move onto the spices. First, drain your chiles and place them in a blender. You should then add a cup-sized amount of garlic, soaking liquid, chili powder, coriander, and oregano. Next, add 1 ½ teaspoons of coarse salt and start blending.
If the puree is too thick, then you should add a ¼ cup of water before blending again. Repeat as needed. Once you’ve got the puree the way that you want it, you should then pour it over your brisket in the pot.
Next is to add the Mexican beer, green chiles, cilantro stems, and tomatoes, alongside their juices. These should then be stirred until the brisket is evenly coated.
This doesn’t mean that the cooking is finished, however. You should bring the chili to a simmer, then cover it and place it in the oven to cook for about two hours. After this, you should uncover it and cook until the beef is almost tender.
While cooking, you should make sure that there is enough liquid to cover the beef. This should take about one hour, although it can depend on the thickness of your beef. This means that you should keep an eye on it while it’s cooking. Much of this is best done at a medium heat.
Once the beef is almost tender, you should then add squash before stirring until the beef is coated. In some cases, you may need to add soaking liquid to the pot, as you’ll need to ensure that the meat is covered as much as possible during cooking.
You should then roast the smoked brisket for another 45 minutes. After this, it should be ready to eat. While the cooking process might take a while, all of the best brisket chilis do. With a bit of patience, then you’ll have a delicious meal that everybody can enjoy.
If you’re planning a party or event where you mightn’t have the time to cook the brisket chili during the day, then you’ll be able to do so a few days in advance. You shouldn’t prepare it more than two days beforehand, however, as many of the ingredients in the brisket chili might go bad.
This is especially true when it comes to the meat. That being said, the dish can be stored in your fridge for a day or so leading up to the event and simply needs to be reheated when you plan on having it.
Complimentary Drinks & Dishes
There are a few complimentary drinks and dishes that you could serve alongside your brisket chili, with Mexican beer being one of the most obvious. Salad is another common choice, as the chili will be a heavy meal, which is offset with the salad.
Tortilla chips or a quesadilla can go along with the meal perfectly, although the flavoring can depend on your taste.
Another natural choice could be garlic toast. To make sure that this complements the brisket chili recipe perfectly, you should choose a French baguette with crushed garlic that’s been dipped in olive oil.
One dish that many people might not have thought of is a baked potato, which can be a surprising choice. Should you go with this, you can use the brisket chili as a topping, which can be further complemented by some chives, sour cream, or even cheese.
If you’re looking to add another surprise to the dish, then you could consider papadams with some mint chutney. As surprising as it is, the flavors and textures can complement each other well.
We also recommend having your favorite hot sauce on-hand. This is because the brisket chili recipe above is somewhat mild, so you may want to take it up a notch. This depends on your overall taste, however.
By following this smoked brisket recipe, you should be able to turn your leftover brisket into some amazing. While some of us might want to change the ingredients around slightly to best suit our tastes, you should stick as close as possible to it.
This is because it’s been tried and tested to ensure that it’s one of the best smoked brisket recipes on offer. Sometimes it might take some practice to make perfectly, but you shouldn’t let that put you off.
Practice makes perfect, and this could mean that you’re able to fine-tune the recipe over time so that it’s a hit with everybody you’re cooking for.
Many people might want to cook their smoked brisket ahead of time, but may not be sure if they can. You can do so, although under certain conditions. As we mentioned above, you shouldn’t leave it for more than two days, or the meat will go bad.
You should then leave it uncovered for about an hour, or until it’s gone completely cold. Once done, cover it and keep chilled. When you’re ready to serve, simply put it under a relatively low heat for an hour, and it should be good to go.
If you’ve liked the recipe, then why not share it with your friends? We’d also love to hear what your smoked brisket recipe is, so how about letting us know?
Frequently Asked Questions
What should I do with leftover brisket?
There are so many great ideas for using leftover brisket. It can be used to make tacos, and it makes excellent BBQ sandwiches. You can even use it in casserole dishes like mac and cheese. One of our favorite ways to use up leftover brisket is to make smoked brisket chili. Check out the recipe above for the step-by-step instructions and ingredients list.
How long can you keep leftover brisket?
Cooked meat usually lasts three to four days in the refrigerator. It’s best to store it in the refrigerator and cover it with plastic wrap or a lid once it has fully cooled. You can store it whole, or you can slice it before storing it. If you don’t plan to use it within four days, you can store it in the freezer.
Can you freeze leftover brisket chili?
Cooked brisket stores well in the freezer, whether it’s pre-sliced or left whole as a slab. If you make this leftover smoked brisket chili recipe, you can also freeze the leftover chili. We like freezing our chili in individual servings so we can easily thaw them out for a quick on-the-go lunch. Try freezing your chili in a muffin tin and placing the spheres in a freezer-safe bag once they’re fully frozen.
Is smoked brisket chili considered true Texas chili?
Technically, this recipe isn’t a true Texas chili. Authentic Texas chili doesn’t contain any beans or tomatoes, and while our recipe doesn’t have beans, it does have fire-roasted tomatoes. We also add butternut squash cubes to add extra flavor to our smoked brisket chili. It’s delicious, but it’s not technically a Texas-style chili according to the official definition.
How can I thicken my chili?
Our recipe for smoked brisket chili usually turns out thick and delicious. But, if it’s not thick enough for your liking, you can create a slurry by combining corn starch with water. Simmer the slurry into the chili until it reaches the desired level of thickness. This will keep your chili gluten-free while making it as thick as you like it.