Leftover Brisket Chilli

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. A big pot of chilli is easy, hearty and delicious.

Here is my chilli brisket recipe using leftover brisket.  Serve it in a bowl with some crusty bread, pile it onto a baked potato, or even use it as a pie filling.

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 Tbsp chili powder*

½ Tbsp Smokey Joe’s Poco Loco Rub

½ Tbsp 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 the heat level you want

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.