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Rich Smoky Leftover Brisket Chili with Beans Recipe

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4.1 from 59 reviews

This Rich, Smoky Leftover Brisket Chili with Beans is a hearty, flavorful dish perfect for using up leftover brisket. Packed with a blend of spices, tomatoes, and beans, it simmers into a thick, savory chili enhanced by a touch of apple cider vinegar and topped with classic chili accompaniments like sour cream, sharp cheddar, and fresh herbs.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 3-4 cups leftover brisket, cut into 1-inch chunks
  • 2 Tbsp (30ml) olive oil
  • 1 large Vidalia onion, diced
  • Kosher salt, to taste
  • 3 cloves garlic, finely chopped
  • 2 Tbsp tomato paste
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked or sweet paprika
  • 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • ¼ tsp cayenne pepper
  • 1 (14.5oz; 410g) can crushed tomatoes
  • 1 (4oz; 110g) can diced green Hatch chiles
  • 1 (15oz; 425g) can black beans, including liquid
  • 1 (15oz; 425g) can kidney beans, including liquid
  • 3 cups (710ml) low-sodium beef broth or low-sodium chicken broth
  • 1 Tbsp (15ml) apple cider vinegar

Toppings (Optional)

  • Sour cream or crème fraîche
  • Grated sharp cheddar cheese
  • Thinly sliced scallions or chives
  • Fresh cilantro
  • Pickled red onions or chopped raw white onion
  • Crushed tortilla chips or strips
  • Hot sauce

Instructions

  1. Sauté onion: Heat 2 Tbsp olive oil in a large pot over medium heat. Once hot, add the diced Vidalia onion and season lightly with ½ tsp kosher salt. Cook, stirring occasionally, until the onion is softened and translucent, about 4-5 minutes. Stir in the chopped garlic and tomato paste, cooking for about 1 more minute until fragrant. Use a spatula to help break up the tomato paste evenly during cooking.
  2. Add brisket and spices: Add the leftover chopped brisket to the pot along with chili powder, cumin, smoked paprika, dried oregano, ground cinnamon, and cayenne pepper. Stir constantly for about 1 minute to toast the spices and coat the meat and onions evenly.
  3. Add beans and broth: Pour in the crushed tomatoes, diced green Hatch chiles, black beans (with liquid), kidney beans (with liquid), and low-sodium beef or chicken broth. Stir to combine everything, then bring to a gentle simmer. Reduce the heat to low and cook uncovered for 15-20 minutes until the chili thickens slightly.
  4. Taste and adjust seasoning: Stir in the apple cider vinegar, then taste the chili. Add kosher salt and black pepper as needed, keeping in mind the saltiness of the leftover brisket may vary. Adjust seasoning to your preference.
  5. Serve: Ladle the chili into large, shallow bowls. Top with your favorite garnishes such as sour cream, grated sharp cheddar, sliced scallions or chives, fresh cilantro, pickled or raw onions, crushed tortilla chips, and hot sauce. Enjoy warm for a satisfying meal.

Notes

  • Use leftover brisket from any previous meal; smoky or spicy brisket adds extra depth of flavor.
  • Adjust chili powder and cayenne pepper amounts to control the heat level.
  • Low-sodium broth helps manage overall saltiness; add salt gradually to taste.
  • For a thicker chili, simmer longer uncovered to reduce liquid further.
  • This chili freezes well; cool completely before freezing in an airtight container.
  • If you prefer a milder flavor, omit the cayenne pepper and smoked paprika.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/rich-smoky-leftover-brisket-chili-with-beans-recipe/