s SMOKED BEEF BRISKET CHILI ***
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s SMOKED BEEF BRISKET CHILI ***
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Instructions *** 1-20-22 ok sort of a waste of good smoked beef brisket, added 3/4 jar roasted red peppers, 1/4 c brown sugar, can of spinach *** A great use for leftover smoked beef brisket. Use it as a base for this smoked beef brisket chili. 4.31 from 65 votes Print Pin Rate Prep Time: 5 minutesCook Time: 40 minutes Servings: 6 people Calories: 236kcal Author: Mary Cressler | Vindulge Cost: $20 Ingredients ?3 slices of bacon, diced ?1 large onion (about 2 cups), chopped ?1 red bell pepper, chopped ?3 cloves garlic, finely diced ?2 ½ cups leftover smoked beef brisket, cut up into 1-inch cubes ?3 tablespoons chili powder* ?1 tablespoon cumin ?½ tablespoon dry chipotle seasoning** (or the equivalent in canned chipotle in adobo sauce, adjust amount to your heat preference. A little goes a long way) ?½ tablespoon smoked paprika ?1 12 oz bottle beer ?¼ cup coffee, (cold leftover coffee from your morning pot) ?1 15 oz can diced tomatoes ?1 15 oz can tomato sauce ?½ can black beans, drained and rinsed, used a standard 15 oz can ?½ can kidney beans, drained and rinsed, used a standard 15 oz can ?½ can corn, drained and rinsed, used a standard 15 oz can ?1 small, 4 oz can diced green chili Cook Mode Prevent your screen from going dark Instructions In a large pot over medium heat, sauté bacon until crispy. Remove bacon with a slotted spoon and reserve for later. Add onions and cook until soft (about 5 minutes). Add bell pepper and garlic; cook 1 additional minute to soften. Add the meat and all dry seasonings, and cook one minute. Add beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add coffee, tomatoes, beans, corn, green chili, and the reserved bacon. Bring to a low simmer, cover, and cook for a minimum of 30 minutes. The longer it cooks the more integrated and concentrated the flavors get. My recommendation is at least an hour for a nice rich chili. If the stew starts to get too thick, you can add water ½ cup at a time to thin it out. Serve. OPTIONAL TOPPINGS: Sour cream (or my preference Greek Yogurt) Shredded cheddar cheese Chopped cilantro Notes Note on the spicy seasonings: I've received some feedback that this can turn out a bit spicy. Not all dry spices are created equal. The fresher the dry spices the more potent they tend to be. So if your dry chili or chipotle seasonings are rather fresh or new, then they will be more potent. My tablespoon of dry seasoning may be different than your tablespoon of the same spice. So if you're sensitive to spice go easy on the spicy spices at first. You can always add more later! I find that chipotle and cayenne tend to add the most heat. So go easy on them and add slowly. Tried this recipe? We would love to see! Mention @vindulge or use the hashtag #vindulge! Nutrition Calories: 236kcal | Carbohydrates: 7g | Protein: 23g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 319mg | Potassium: 639mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2192IU | Vitamin C: 32mg | Calcium: 55mg | Iron: 4mg This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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