Updated: Apr 6, 2020
i get asked so often what to do with leftover brisket or other smoked meats.. one of my favourite options is to make a pot of chilli. or put it in a pie, or stuff a potato
here is my chilli brisket recipe for leftover brisket
what you need
6 slices of bacon diced
1 large onion about 2 cups, chopped
3 cloves garlic, finely diced
3 cups leftover smoked beef brisket, cut up into 1-inch cubes
1-2 tablespoons chili powder*
½ tablespoon Smokey Joe’s Poco Loco Rub/Seasoning
½ tablespoon smoked paprika
1 stubby of beer
¼ cup coffee, cold leftover coffee from your morning pot
1 can crushed tomatoes
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn, drained and rinsed or 1 cup grilled corn kernels
1-2 diced green chili *
*Optional depending on heat required
what to do
In a large pot over medium heat, sauté bacon until crispy. Remove bacon for later with a slotted spoon.
Add onions and cook until soft (about 5 minutes).
Add garlic and cook 1 additional minute to soften.
Add the leftover cubed brisket and all dry seasonings. Let cook 1-minute stirring often.
Get those seasonings integrated!
Add beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add coffee, tomatoes, beans, corn, and green chili.
Bring to a low simmer, cover, and cook for a minimum of 30 minutes. The longer it cooks the more integrated and concentrated the flavors get. My recommendation is at least an hour (or better yet two) for a nice rich chilli. If the stew starts to get too thick, you can add water ½ cup at a time to thin it out.
enjoy this over nachos or on its own or whack it in a taco or stuff a potato with it