Use your leftover brisket to make a chili that tastes like it simmered all day — because it can, but doesn’t have to.
Ingredients
- Large chunk leftover brisket (cold)
- 1 onion, diced
- 1 bell pepper, diced
- 2–3 carrots, diced
- 1 can diced tomatoes (14.5 oz)
- 2 cans beans (15 oz each), drained & rinsed
- 1 tablespoon paprika
- 2 tablespoons unsweetened cocoa powder
- 1½ tablespoons chili powder
- 2 teaspoons garlic powder
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- 1 cup broth (beef preferred)
- Salt & pepper to taste
- Oil, lard, or tallow for cooking
Instructions
1. Prep Ingredients
Dice onion, bell pepper, and carrots.
Cut leftover brisket into ½–1 inch chunks. Cold brisket cuts cleaner and holds texture better.
2. Sauté Vegetables
Heat a heavy pot or Dutch oven over medium heat.
Add 1 tablespoon oil, lard, or tallow.
Add vegetables with a pinch of salt. Cook for 8–10 minutes until softened and onions turn translucent.
3. Warm the Brisket
Add diced brisket.
Cook for 5–10 minutes, stirring occasionally, until brisket softens and begins to break down slightly.
4. Build the Chili Base
Add diced tomatoes and broth. Stir well.
Bring mixture to a gentle boil.
5. Season
Reduce heat to low simmer.
Add:
• Paprika
• Chili powder
• Garlic powder
• Cocoa powder
Mix thoroughly to fully incorporate cocoa (prevents clumping).
6. Balance Flavor
Add honey and apple cider vinegar. Stir well.
These balance richness and smoke.
7. Add Beans
Drain and rinse beans.
Add to pot and stir.
8. Final Seasoning
Simmer for 10–15 minutes, then taste.
Adjust salt & pepper as needed.
9. Choose Your Finish
Quick Version (Weeknight):
Simmer 30–45 minutes total, serve immediately.
Slow Version (Maximum Flavor):
Simmer 2–3 hours on low, stirring occasionally, until thickened.
Longer simmer = deeper flavor + richer texture.
Pro Tips
- Cold brisket prevents shredding while cutting
- Cocoa enhances depth — does NOT make chili sweet
- If chili thickens too much, add small splash of broth
- This chili is better the next day
