Brisket Chili

This Brisket Chili gives both summer and fall happy feels! It's a great way to repurpose that leftover summer barbecue and also feel the coziness of fall that will be here before we know it!

As a lot of you know, my family LOVES to barbecue, and The Perfect Brisket is one of our favorite cuts of meat. When we make it, it yields a lot of leftovers that we repurpose in a multitude of yummy ways, this AMAZING chili being one of them!

The richness and tenderness of leftover brisket makes this chili a perfect candidate for a hearty meal that will make you feel like it's even better than the day it was cooked. This recipe packs a level of heat that can easily be tamed or amplified to your preference! Served with your favorite chili toppers and sides, it makes for a super delicious weeknight meal!

What You’ll Need

Ingredient Amounts Listed in the Recipe Card Below

• Beef Tallow, Oil or Butter
• Yellow Onion
• Bell Pepper
• Jalapeños
• Habaneros
• Fresh Garlic
• Tomato Paste
• Crushed Tomatoes
• Beef Broth
• Chili Seasoning Blend: Brands I like are Mexene Chili Powder, Terlingua, 2 Alarm Chili, and Carrol Shelby's Chili Mix)
• Cooked Brisket
• Brown Sugar/Brown Sugar Substitute (optional)

Tools You’ll Need

• Large Stockpot
• Cutting Board
• Chef's Knife
• Garlic Press
• Wooden Stirring Spoon
• Ladle

Why You’ll like this Recipe

• It's a great way to repurpose leftovers in a delicious way!
• It can be frozen in batches and pulled from the freezer when you're craving an easy, cozy meal!
• It's a great make-ahead lunch and/or dinner!
• It packs a delicious flavor and heat punch that is customizable to preference!

How to Make this Recipe

1. In a large stockpot over medium heat, add beef tallow, oil or butter. Once hot, add onions, bell pepper, jalapeño and habanero (if using). Cook until the vegetables are translucent and tender, about 5 minutes. Add garlic and cook an additional minute.

2. Add tomato paste, stirring until it's incorporated well with the vegetables. Cook 1 minute.

3. Stir in crushed tomatoes and beef broth. Bring to simmer. Stir in chili seasoning mix and brisket. Allow the mixture to simmer for 20 minutes.

4. Season with additional salt, black pepper and brown sugar or brown sugar substitute to taste. Serve with your favorite chili toppers and side dishes.

Tips and Substitutions

• The recipe calls for 2-4 tablespoons of a chili seasoning blend because not all blends are created equal. I prefer the richness and heat of 4 tablespoons of the brands I use in mine, but some brands are more potent than others. I would recommend using 2 tablespoons, taste and adjust to preference.
• If you don't have leftover brisket but want to make this chili, you can use 2 ½ lb cooked ground beef, turkey or chicken or use store-bought and/or restaurant cooked brisket.
• You can make this a vegetarian version by using olive oil in the initial step and subbing the meat with your favorite legume(s).
• If you like beans in chili, they can be added as well. Sometimes I'll add a can of drained kidney beans.
• Some excellent garnishes for Brisket Chili are shredded cheddar cheese, fresh cilantro, green onions, red onion, jalapeño and/or sour cream
• Some excellent side dishes for Brisket Chili are cheese and crackers, a grilled cheese, baked potato, rice, spaghetti, Mamaw's Hoe Cakes or Pone of Cornbread, Sweet and Cheesy Cornbread.

Storage

• Once the chili has cooled completely, refrigerate in an air-tight container up to 4-5 days.
• Chili can be frozen in an air-tight, freezer-safe container up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

• Is there a difference between chili powder and a chili seasoning blend?
  • Chili powder is a single spice made from dried, ground chili peppers. Chili seasoning blends a mixture of spices, herbs, and sometimes even other ingredients.
• Why don't you put measurements for the salt, black pepper and brown sugar?
  • The preference of these flavors are different for everyone, so measuring to taste (or with your heart) is the best instruction:
    • The amount of salt and pepper will depend on the amounts in the pre-cooked brisket and chili seasoning mix.
    • The brown sugar amount will vary because some people don't like sweetness in their chili.
• Do I have to add brown sugar or brown sugar substitute to the chili?
  • You don't have to add it, but it does help balance out the acidity of the crushed tomatoes and tomato paste. The presence or desired level of sweetness in chili varies from person-to-person.
• I don't like spicy chili. What do I do to tame the heat?
  • You can omit/reduce the jalapeño and habanero peppers and replace with more diced bell pepper. You will also want to choose a chili seasoning blend that is mild.
• What if I don't have leftover brisket, but I want to make this chili?
  • See above under "Tips and Substitutions" on what to use in addition or instead of leftover brisket.
• Is this recipe gluten-free?
  • Yes, the ingredients I used in the recipe are gluten-free. Check the brands of your chili seasoning mix and other ingredients to ensure yours is gluten-free as well.
• Is this recipe keto/low carbohydrate friendly?
  • This chili is a great low carbohydrate meal option. There are 18 grams of carbohydrates per 2 cups of chili. Brown sugar substitute would be ideal to use for sweetening if the goal is a lower-carbohydrate amount.

More Recipes Like This

• School Lunch Chili and Toasted Cheese
• Frito Chili Pie
• Green Chicken Enchilada Soup
• Crockpot Barbecue Brisket