Leftover Brisket Chili Recipe
Chili / Dinner
Crazy good flavored chili using leftover brisket, coffee, and all the chili goodness you expect.
- 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
- 3 tablespoons chili powder
- 1 tablespoon Lane's SPF 53 Rub
- ½ tablespoon smoked paprika
- 1 - 12 oz bottle beer
- ¼ cup coffee, cold leftover coffee from your morning pot
- 1 - 28 oz can crushed tomatoes
- 1 - 28 oz can Tomato Sauce
- 1 can black beans, drained and rinsed (used a standard 15 oz can)
- 1 can kidney beans, drained and rinsed (used a standard 15 oz can)
- 1 can corn, drained and rinsed (used a standard 15 oz can) (may also use 1 cup of grilled corn)
- 1 - 4 oz can diced green chili
- 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; 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, bacon, 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 chili. If the stew starts to get too thick, you can add water ½ cup at a time to thin it out.