One of my favorite things to make with leftover brisket is chili. This recipe is simple and delicious!
I started with two yellow onions, five garlic cloves and a handful of dried chili peppers (in this case Japones Peppers)
Diced the onions, minced the garlic, removed the seeds and chopped the chilis.
Into the cast iron pot with two tablespoons of vegetable oil.
Sauté until tender and just starting to brown.
1 can whole tomatoes (puréed in a blender)
2 cans red kidney beans (sorry Texas!)
1 can tomato sauce
1 can chicken broth
2 tablespoons chili powder
2 tablespoons brisket rub (I prefer SM Peppered Cow)
1/2 teaspoon cayenne
1 tablespoon Gravy Master
Salt to taste
Chop about 1-1/2 pounds of leftover brisket
And everybody into the pool
Simmer for about an hour, add a little more cayenne to taste and enjoy!