Leftover Brisket Chili Recipe (Thick & Hearty)
Turn leftover brisket into an easy brisket chili recipe that's thick, hearty, and freezer-friendly. Includes stovetop and slow cooker instructions.
Servings 8
Ingredients
- 2 tbsp olive oil
- 1 cup onion diced
- 1 jalapeno finely diced
- 2 cloves garlic minced
- 2 tbsp chili powder
- 2 tbsp paprika
- 1 tbsp ground cumin
- 2 tsp salt
- 1 tsp ground black pepper
- 4 cups beef broth
- 2 lbs cooked beef brisket chopped (great use for leftovers)
- ⅓ cup BBQ sauce
- 2 tbsp tomato paste
- 1 tbsp Worcestershire
- 28 oz crushed tomatoes
Instructions
- In a Dutch oven, over medium heat, add oil, onion, and diced jalapeno. Cook over medium-low until translucent, 3-5 minutes.
- Add the garlic cloves, chili powder, paprika, ground cumin, salt, and pepper. Mix to coat the onions and let the spices warm up for 30 seconds over medium-low heat.
- Increase the heat to medium and add the beef broth, brisket, BBQ sauce, tomato paste, Worcestershire sauce, and crushed tomatoes. Mix well.
- Bring to a simmer, and cook uncovered for 2 hours, stirring occasionally.
Video
Notes
BAKER’S NOTES:
Don't rush the onions. Cook the onions until they're soft and translucent before adding the spices. Toast the spices. Let the spices cook with the onions for about 30 seconds before adding the liquids. This wakes up the spices and gives the chili a deeper flavor. Adjust the heat. One jalapeño adds a mild kick. For a spicier chili, leave in some or all of the seeds. For a milder version, remove all the seeds and white membrane. Use low-sodium broth if possible. Since the brisket, BBQ sauce, and Worcestershire sauce all add salt, using low-sodium beef broth makes it easier to control the final seasoning. Simmer gently. Keep the chili at a gentle simmer instead of a rolling boil. This gives the flavors time to blend without drying out the brisket. Stir occasionally. Stir the chili every 20 to 30 minutes, especially near the end of cooking, to prevent it from sticking to the bottom of the pot. Taste before serving. Brisket can vary in seasoning depending on how it was originally cooked. Taste the chili after it has simmered, and add more salt, pepper, or chili powder if needed. Even better the next day. Like many chili recipes, the flavors continue to develop overnight. Leftovers often taste even better after a night in the refrigerator. Optional serving ideas: Top each bowl with your favorite toppings: Sour cream, shredded Cheddar, diced onions, diced jalapeno peppers, diced avocados,.... Storage: Store in an airtight container for up to 4 days in the refrigerator. Freezer safe for up to 3 months.
Don't rush the onions. Cook the onions until they're soft and translucent before adding the spices. Toast the spices. Let the spices cook with the onions for about 30 seconds before adding the liquids. This wakes up the spices and gives the chili a deeper flavor. Adjust the heat. One jalapeño adds a mild kick. For a spicier chili, leave in some or all of the seeds. For a milder version, remove all the seeds and white membrane. Use low-sodium broth if possible. Since the brisket, BBQ sauce, and Worcestershire sauce all add salt, using low-sodium beef broth makes it easier to control the final seasoning. Simmer gently. Keep the chili at a gentle simmer instead of a rolling boil. This gives the flavors time to blend without drying out the brisket. Stir occasionally. Stir the chili every 20 to 30 minutes, especially near the end of cooking, to prevent it from sticking to the bottom of the pot. Taste before serving. Brisket can vary in seasoning depending on how it was originally cooked. Taste the chili after it has simmered, and add more salt, pepper, or chili powder if needed. Even better the next day. Like many chili recipes, the flavors continue to develop overnight. Leftovers often taste even better after a night in the refrigerator. Optional serving ideas: Top each bowl with your favorite toppings: Sour cream, shredded Cheddar, diced onions, diced jalapeno peppers, diced avocados,.... Storage: Store in an airtight container for up to 4 days in the refrigerator. Freezer safe for up to 3 months.
Nutrition
Calories: 295kcal | Carbohydrates: 18g | Protein: 28g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 1240mg | Potassium: 1122mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1788IU | Vitamin C: 14mg | Calcium: 72mg | Iron: 5mg
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