I show you how to make the best homemade chili using leftover smoked brisket. Click “Show More” for recipe!
You can get the chili powders I used from Mild Bill’s Spices:
Troy’s Smoked Brisket Chili Recipe
Add the following to a large dutch oven:
32 oz. Beef Broth
8 oz. can of tomato sauce
2 Serrano peppers or Jalapeno peppers (optional)
3 Chicken boullion cubes
Bring mixture to a boil, and then add the following:
1st dump:
1 Tbsp. Cowtown Light Chili Powder
1 Tbsp. Grand Prize Chili Powder
1 Tbsp. San Antonio Original Chili Powder
2 tsp. Onion powder
1/2 tsp. Cayenne Pepper
1/4 tsp. Salt
Cook over medium low heat covered for 1 hour.
After 1 hour, you can remove the Serrano peppers and discard them.
2nd Dump:
2 Tbsp. Dixon Medium Hot Ground Chili Powder
1 Tbsp. Cowtown Light Chili Powder
1 packet of Sazon Goya
2 tsp. Cumin powder
2 tsp. Garlic powder
1 tsp. Terlingua Dust
1/4 tsp. Green Jalapeno powder
2 Cups of water or enough to adjust thickness to your liking
1.5 pounds of cubed smoked brisket point
Cover and simmer 30 minutes
3rd Dump:
1 Tbsp. Grand Prize Chili Powder
1 Tbsp. Cowtown Light Chili Powder
1 tsp. Terlingua Dust
1 tsp. Cumin powder
1/4 tsp. Garlic powder
1/4 tsp. Cayenne powder
1/4 tsp. brown sugar
Cover and simmer 10-15 minutes
Add 15 oz can of Black Beans (optional)
Simmer another 5-10 minutes to warm the beans.
Taste chili and adjust salt and heat level if needed. If the chili is too thick, add more water. If the chili is too thin, mix 1 tsp. of cornstarch or masa into 8 oz. of water, then slowly add to the chili mixture to thicken it to your liking.
Enjoy!!!!
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Music:
“Nile’s Blues” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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