I was in the mood for a bowl of hearty chili and decided to make a big pot using leftover smoked brisket from my niece’s birthday last week. This gave me chili con carne vibes with the cubed meat and I loved it! The hearty chili was spicy and delicious, and the diced meat was melt in your mouth and ultra-tender.
There are so many yummy ways to enjoy a yummy bowl of chili. The girls and I loaded the chili up with shredded cheese and dipped the chili with pretzel bites and tortilla chips.
We will 1000% be making more of this smoked brisket chili in the future.
Ingredients:
2 pounds smoked brisket, diced
1 large onion, minced
1 28-ounce can of Crushed Tomatoes
1 28-ounce can of Diced Fire-Roasted Tomatoes
1 can of Kidney Beans
4-5 garlic cloves, minced
2 tablespoons La Costeña Diced Chipotle Peppers
1/3 cup chili powder
1 tablespoon cumin
2 teaspoons salt, more to taste
1 tablespoon honey
2 tablespoons neutral oil
Steps:
Cooking the Chili – Add oil into large pot. Cook onions and seasonings over medium heat for about 7 minutes until the onions soften. Add garlic and cook for about 1 minute. Add smoked brisket and cook for a few minutes. Pour in crushed tomatoes, diced tomatoes, and kidney beans and stir until combined.
Simmering the Chili – Cover pot with a lid and simmer on medium low for 30 minutes. After an hour, give the chili a stir and continue to simmer uncovered for about an hour until the chili thickens to your liking. Add honey and salt to taste, and serve.
Tips:
- For a spicier kick, add more minced chipotle peppers in adobo sauce or jalapeno peppers.
- Substitute Kidney Beans with your favorite beans.
- Substitute ground beef for smoked brisket.
- Salt content in canned tomatoes may vary depend on the brand, so make sure you salt to taste at the end.
No Limit Cooking 
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