Leftover Brisket Chili

Mister Bob · 06-04-2012, 08:13 PM

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.

Add:
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!

Delicious!

bluetang · 06-04-2012, 08:16 PM

Looks like a home run to me!

Westexbbq · 06-04-2012, 08:21 PM

Nicely done, looks mighty tasty.

(Only thing I would've done different is serve the beans on the side, as you probably know.)

Even still, making chili with leftover brisket is mighty fine cooking.

Smokendink71 · 06-04-2012, 10:24 PM

sounds awesome but I never seem to have any brisket left over

Dirtbuddy · 06-04-2012, 10:33 PM

Great idea & i just happen to have a hunk of brisket vacuumed sealed in the freezer.

el_matt · 06-04-2012, 10:36 PM

Looks great. I've never used brisket for chili, but leftover tri-tip into the chili is mighty fine.

Matt

retired trucker · 06-04-2012, 11:02 PM

Quote:

Originally Posted by el_matt

Looks great. I've never used brisket for chili, but leftover tri-tip into the chili is mighty fine.

Matt

You have left over tri-tip???? Just how far is Turlock Ca. from Dallas Georgia?

SmokinAussie · 06-05-2012, 06:09 AM

Brilliant!

Here I am looking for just this sort of thing and then "bang" there it is!

Thanks Bob!

Cheers!

Bill

RAZORBACK JIM · 06-05-2012, 06:25 AM

Sounds good....must give it a try!!!

Phubar · 06-05-2012, 07:58 AM

I love those pots...especially with some smoke Phlavour in it!
Nice job Mr.Bob!

certified106 · 06-05-2012, 08:02 AM

Wow looks great!

syndicate559 · 06-05-2012, 10:30 AM

that looks awesome!

fingerlickin' · 06-05-2012, 12:03 PM

Looks great Mr. Bob, do you get a lot of heat from the Japones? I'm assuming they re-constitute themselves as it cooks.

cowgirl · 06-05-2012, 12:08 PM

Looks delicious Mister Bob! Thanks for sharing your recipe.

gtr · 06-05-2012, 12:08 PM

I have a hard time believing you have leftovers. You must have to hide your food so you can have some for later.

Looks fantastic & thanks for putting up the recipe!

06-04-2012, 08:13 PM	#1
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	Leftover Brisket Chili 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. Add: 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! Delicious! __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen Last edited by Mister Bob; 06-04-2012 at 08:40 PM..

06-04-2012, 08:16 PM	#2
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Looks like a home run to me! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

06-04-2012, 08:21 PM	#3
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	Nicely done, looks mighty tasty. (Only thing I would've done different is serve the beans on the side, as you probably know.) Even still, making chili with leftover brisket is mighty fine cooking. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

06-04-2012, 10:24 PM	#4
Smokendink71 Full Fledged Farker Join Date: 05-03-12 Location: Mattoon IL Downloads: 0 Uploads: 0	sounds awesome but I never seem to have any brisket left over __________________ I'm 100% addicted to smoking! UDS, 36" 2 chamber charcoal grill, 120 gallon RF

06-04-2012, 10:33 PM	#5
Dirtbuddy Full Fledged Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada Downloads: 0 Uploads: 0	Great idea & i just happen to have a hunk of brisket vacuumed sealed in the freezer. __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, 22.5" OTG, Weber SJS

06-04-2012, 10:36 PM	#6
el_matt is One Chatty Farker Join Date: 12-08-09 Location: Turlock, California Downloads: 0 Uploads: 0	Looks great. I've never used brisket for chili, but leftover tri-tip into the chili is mighty fine. Matt

06-05-2012, 06:09 AM	#8
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	Brilliant! Here I am looking for just this sort of thing and then "bang" there it is! Thanks Bob! Cheers! Bill __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

06-05-2012, 06:25 AM	#9
RAZORBACK JIM Full Fledged Farker Join Date: 12-08-10 Location: Maryville Tn Downloads: 0 Uploads: 0	Sounds good....must give it a try!!! __________________ BUBBA KEG CONVECTION GRILL (2) VISION GRILLS KAMADO PRO CERAMIC CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER (2) WEBER SMOKEY JOE (3) SMOKINTEX PRO 1400 (2) BBQ GURU RED THERAPEN PIT-MASTER IQ 110

06-05-2012, 07:58 AM	#10
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	I love those pots...especially with some smoke Phlavour in it! Nice job Mr.Bob! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

06-05-2012, 08:02 AM	#11
certified106 Full Fledged Farker Join Date: 03-07-12 Location: Athens, Ohio Downloads: 0 Uploads: 0	Wow looks great! __________________ Chargriller Kamado

06-05-2012, 10:30 AM	#12
syndicate559 Full Fledged Farker Join Date: 06-04-11 Location: Fresno, CA Downloads: 0 Uploads: 0	that looks awesome! __________________ Eddie G. - Smoke Bomb BBQ & Catering

06-05-2012, 12:03 PM	#13
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Looks great Mr. Bob, do you get a lot of heat from the Japones? I'm assuming they re-constitute themselves as it cooks. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

06-05-2012, 12:08 PM	#14
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks delicious Mister Bob! Thanks for sharing your recipe. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

06-05-2012, 12:08 PM	#15
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	I have a hard time believing you have leftovers. You must have to hide your food so you can have some for later. Looks fantastic & thanks for putting up the recipe! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?