Smoked Brisket Chili
Put those brisket leftovers to use in this delicious, smokey, chili. It's full of tender beef chunks, veggies, and just the right amount of heat.
Ingredients
- 2 tablespoon olive oil or lard
- 2 onions diced
- 3 ribs celery sliced
- 5 cloves garlic minced
- 1 jalapeno diced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon cinnamon optional
- 3 to 4 cups leftover smoked brisket coarsely chopped
- 5 oz tomato paste
- ½ cup strong coffee
- 1 can Rotel tomatoes original (10 oz )
- 1 can diced tomatoes 14.5 oz
- 1 can tomato sauce 8 oz
Instructions
- In a large pot, over medium heat, sautee the 2 onions, 3 ribs celery, 5 cloves garlic, and 1 jalapeno in the 2 tablespoon olive oil or lard, until the onions become translucent.
- Add 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon paprika, 1 teaspoon cinnamon and 5 oz tomato paste - cook until the spices become more fragrant and the tomato paste darkens.
- Add ½ cup strong coffee, allow it to simmer for a few seconds and use it to deglaze the pan. Scrape all those browned delicious bits off the bottom - don't leave that flavour behind!
- Add 3 to 4 cups leftover smoked brisket, 1 can Rotel tomatoes, 1 can diced tomatoes, and 1 can tomato sauce. Stir until ingredients are well combined.
- Bring the pot of chili to a low simmer over medium-low and allow to simmer for at least 30 minutes, but up to a few hours. If you find the chili becomes too thick, simply add a 1/4 cup of water to thin it out.
- Serve hot!
Notes
Serve with:
This chili deserves a side of bread. Just saying. It's great served warm with a fresh loaf of No-Knead Bread, or a wedge of warm Cornbread.Leftovers:
This chili is good for a couple of days in the fridge OR frozen in a freezer-friendly container for up to 3 months.