Rich, Smoky Leftover Brisket Chili with Beans
This leftover brisket chili transforms slow-cooked meat into something deeply layered and complex. With warm spices, a rich tomato base, creamy beans, and perfectly tender bites throughout, it’s a refined take on a comfort classic. Plus, it cooks in just 30 minutes! A really fun and transformative recipe for cooked brisket.
Servings: 8 servings
Calories: 356kcal
Equipment
Wooden or silicone spatula
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
Calories: 356kcal | Carbohydrates: 35g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 412mg | Potassium: 1176mg | Fiber: 11g | Sugar: 5g | Vitamin A: 649IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 6mg
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