"After the Final Plate" Smoked Brisket Chili. "After the Final Plate" Smoked Brisket Chili Troy Dye. I usually cook too much when I smoke brisket and cook ranchero beans on a weekend, and we get tired of sandwiches, tacos, quesadillas and any number of other ways to finish off that much meat in just a few days. That was until I came up with this chili recipe – it's a really great way to finish up the leftover brisket and beans! (P.
You can make brisket chili in a slow cooker. Making beef brisket chili in a slow cooker is a good idea if you want to assemble the meal right before you head out to work or school. It will be ready when you get home and the house will smell amazing. You can have "After the Final Plate" Smoked Brisket Chili using 8 ingredients and 8 steps. Here is how you achieve it.
Ingredients of "After the Final Plate" Smoked Brisket Chili
- You need 1.5-2 lbs of smoked brisket (or whatever is leftover).
- You need of About 2 quarts leftover Rockin' Bockin' Texan Ranchero Beans.
- You need of (see my recipe for Ranchero Beans).
- Prepare 2 (15 oz) of cans fire roasted tomatoes.
- Prepare 1 (15 oz) of can beef broth (more if needed).
- It’s 3 tbs of chili powder.
- You need 2 tbs of cumin.
- Prepare 1 tbs of paprika.
This, in turn, elevates the flavor profile of this smoked brisket chili. Always use fresh garlic and onions when making chili. And don't use "chili powder" either. Fresh ingredients ALWAYS add flavor that dried spices cannot match.
"After the Final Plate" Smoked Brisket Chili instructions
- Put the refrigerated Ranchero Beans into a large stock pot and start warming over medium heat on the stovetop. (It's best if beans have thickened quite a bit in the fridge. Ranchero Beans, before cooking, are pictured below.).
- Add both cans of fire roasted tomatoes and stir to combine with beans..
- Chop larger pieces of brisket into small bite-sized pieces. Dump all brisket carefully into the stock pot and stir to combine..
- Spoon in chili powder, cumin and paprika and stir to combine well, continuing to heat as you stir..
- Begin adding beef broth to adjust thickness of the chili as needed. If beans were very thick to start, you may need to use the entire can (or more). If they had more liquid to start, you may need less broth. Add beef broth until chili is desired thickness..
- Cover and heat until chili just begins to boil. Reduce heat and simmer for at least 30 minutes, stirring thoroughly about every 5-7 minutes..
- Serve hot with Corny Cornbread (see my recipe) and enjoy what may be the best chili you have ever made!.
- (You can also serve with Fritos, shredded cheese, sour cream, guacamole, avocado slices, chopped cilantro, chopped onion, Cholula or other hot pepper sauce, salsa or anything you want!).
It may sound odd, but adding some of your morning java to the chili is actually a great way to round out. Next add in the beans, tomatoes, stock and spices and bring to a boil. Thick the chili as needed with the tomato paste and season with salt and pepper. Serve with sour cream and cheese. Make smoked brisket chili with either the cooked brisket leftovers, or grind the raw brisket trim and use that.