Smoked Brisket Chili Recipe
Have you ever wondered what you can do with leftover brisket besides sandwiching it between bread? That’s boring the second time around, let’s be honest.
Servings: 4
Calories: 279kcal
Ingredients
- 2
lbs
Chopped or cubed Smoked Beef Brisket - 2
Can tomato sauce or whole diced tomatoes - 1
Tablespoon
Oil (vegetable or olive oil taste the best) - 1
Small to medium onion, finely chopped - 2
Cloves of garlic - ½
Cup
Chili powder - 1 - 2
Tablespoons
Paprika - 1
Teaspoon
Red pepper - 2
Teaspoons
Cumin - 1
Teaspoon Kosher salt - 1
Tablespoon sugar - 1
Cup
Water - 1 ½
Tablespoons
Masa flour
Instructions
- In a large pot, or dutch oven, heat oil over medium heat until just hot.
- Add onions and cook until they are translucent.
- Add the garlic and cook until the garlic gives off its aroma.
- This is the base of your chili, and will flavor the whole pot with just these little amounts of ingredients.
- Add the brisket to the pot, along with the tomatoes, spices, sugar, and water.
- Mix all the ingredients until well incorporated; when the sugar is dissolved and there are no chunks of spices left.
- Let this simmer on low for at least an hour, mixing occasionally, as to not let it scorch or burn.
- Mix the masa flour (or cornstarch, if that’s what you’re using), into a small bowl with a little bit of cold water (maybe a tablespoon or a little less).
- This will make a runny paste. Stir the paste into the chili and let it simmer for another 30 mins, while still on low heat.
- Serve the chili while it’s hot and enjoy with some homemade cornbread!
- You can choose to top with sour cream, green onions, shredded cheese, jalapenos, or crackers.
- The options are endless!
Nutrition
Serving: 113g | Calories: 279kcal