My Favorite Use For Leftover Brisket, Hands Down
If you struggle to get through leftovers like me and enjoy transforming them into something entirely new, get excited because this homemade brisket chili is even better than the original. It starts with a classic slow-braised beef brisket (I make mine with loads of onions, leeks, and shallots). You’ll chop up the leftovers, then add to a bold, tomato-based broth layered with warm spices.
Unlike traditional ground beef chili, brisket chili has a more luxurious texture and depth of flavor. Honestly, it tastes like it simmered all day, but it comes together in under an hour.
It’s great on its own, but even better served on top of homemade cast-iron skillet cornbread, ideal if you like the combination of sweet and savory!
My personal preference is to chop the brisket instead of shredding it. During testing I tried it both ways and larger, bite-size pieces held their texture better than shredded brisket.
How To Transform Leftover Brisket Into Chili
Before you ask, yes—this would totally work with leftover short ribs, pot roast, or even shredded chuck roast, which I make about once a month (it’s my kids’ favorite for tacos!).
→ Cook the tomato paste just enough to deepen and concentrate the flavor, which is key for building the rich base of the chili.
→ Blooming spices directly in the pot helps intensify their flavor and coats the brisket in all that smoky goodness.
→ You’re not cooking the brisket low and slow for hours and hours. Instead, allow it to reduce until slightly thickened. It should feel hearty and cohesive, not water.
→ Finish with a splash of apple cider vinegar, then taste and adjust seasoning. This final step brings everything into balance and makes the flavors pop, so don’t skip it!
Chili Toppings I Love
There’s no wrong way to enjoy chili! I know people who swear by adding crushed Fritos or tortilla chips on top. I’m more of a sour cream, cilantro, and pickled red onion kinda gal. 💁🏻♀️ (Pro tip: make a double batch of quick pickled red onions today, then enjoy on everything all week long!)
A few more ideas: shredded cheese, pickled jalapeños, diced raw onion, and lime wedges for squeezing on top.
Chili often tastes even better the next day as the flavors continue to develop. Make it a few days in advance (hello, meal prep!), then enjoy throughout the week. If you’re craving something comforting and soul-satisfying, definitely give my brisket chili recipe a try!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Rich, Smoky Leftover Brisket Chili with Beans
Equipment
Ingredients
For the Chili
- 3-4 cups leftover brisket cut into 1-inch chunks
- 2 Tbsp (30ml) olive oil
- 1 large Vidalia onion, diced
- Kosher salt
- 3 cloves of 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
Serving Ideas
- Sour cream or crème fraîche
- Grated sharp cheddar
- Thinly sliced scallions or chives
- Fresh cilantro
- Pickled red onions or chopped raw white onion
- Crushed tortilla chips or strips
- Hot sauce
Instructions
- Sauté onion. Heat 2 Tbsp oil in a large pot over medium heat. When hot, add diced onion. Season lightly with ½ tsp kosher salt, then cook, stirring occasionally, until softened, about 4-5 minutes. Stir in 3 cloves of chopped garlic and 2 Tbsp tomato paste, then cook until fragrant, about 1 minute more. Use a spatula to help break up the tomato paste.
- Add brisket and spices. To the onions, add leftover chopped brisket along with 1 Tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano, ½ tsp ground cinnamon, and ¼ tsp cayenne pepper. Stir constantly for about 1 minute.
- Add beans and broth. Add 1 (14.5 oz) can of crushed tomatoes, 1 (4oz; 110g) can of diced green chiles, 1 (15oz) can of black beans, 1 (15oz) can of kidney beans, and 3 cups (710ml) of low-sodium beef broth or chicken broth. Bring to a gentle simmer, then lower the heat and cook uncovered until slightly thickened, about 15-20 minutes.
- Taste and adjust seasoning. The amount of salt you add will depend on how salty the leftover brisket was to begin with. Stir in 1 Tbsp apple cider vinegar, then give it a taste. Add kosher salt or pepper if needed.
- Serve. Spoon generous helpings into large, shallow bowls, then top with your favorite chili toppings. I’m a big fan of sour cream, onions (pickled or raw), and fresh cilantro. Enjoy!
Notes
- Nutrition facts do not include optional chili toppings.
- Keep in a fridge for up to 4 days. Can be frozen for up to 3 months. Thaw overnight and reheat gently.
- If you love the flavor of smoky chili, consider adding 1-2 Tbsp of chopped chipotle peppers in adobo sauce when you add the mix of spices.
Nutrition
Photography by Jo Harding.
Let us know your thoughts!