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BBQ Brisket Chili

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Ingredients

Adjust Servings:
1/4 Cup Olive Oil
2 Cups Yellow Onion (Diced)
6 Cloves Garlic Minced
2 Tbs Chili Powder
1 Tbs Red Pepper Flakes Crushed
1 Tbs Cayenne Pepper
2 Tbs Cumin (Grounded)
2 Diced Red & Green Bell Pepper
1 Bay Leaf
6 Cups Tomato Chopped with their liquid
5 Pounds Brisket Leftover Barbecue Brisket
To taste Salt and Pepper
1/2 Cup Beer preferably lager
2 15-ounce Cans Red Kidney Beans
For serving Sour Cream
For serving Cheddar Cheese grated

BBQ Brisket Chili

  • Serves 10
  • Medium

Ingredients

Description

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The word ‘chili’ conjures up a concoction of ground beef and beans. If you take the basic formula but substitute leftover brisket, you get a hybrid chili that is the best of both worlds. It has the toothsome meatiness of Texas Chili and the full meal appeal of the ground beef and beans.

Directions

1
Done

Heat the olive oil in a very large, heavy-bottomed saucepan over medium heat. Add the onions and garlic and saute until soften but not browned, 8 to 10 minutes.

2
Done

Add the chili powder, red pepper flakes, cayenne, and cumin and saute for about 1 minute.

3
Done

Add the bell peppers, bay leaf, tomatoes with their juice, the leftover brisket, 1 tablespoon salt, 1 teaspoon pepper and bring to a boil.

4
Done

Reduce the heat to low, and stir until the texture becomes thick (5-10 minutes).

5
Done

Serve with sour cream and grated cheddar cheese.

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