It’s been a brisket weekend at my house. Laura (@lauralollipop) brought a Salt Lick brisket back from Texas for me recently, and on Saturday I reheated it for brisket sandwiches.
Somewhere along the way I decided that the leftovers were going to be made into chili. I didn’t go back to any of my normal chili recipes for this one – I went with what was handy and smelled good, and it turned out great.
I normally make chili on the stovetop, but I had errands to run – so today the slow-cooker was my friend. As best I can remember it, here’s the recipe:
- Take the leftover brisket from the fridge and slice into roughly 1-inch cubes. Put into the slow-cooker.
- Heat a skillet on the stove over medium heat. While that’s heating up dice two sweet onions, one green pepper, three jalapenos, and mince a head of garlic.
- Pour three or four tablespoons of olive oil into the skillet and add the veggies.
- Add two tablespoons of chipotle chili powder and two tablespoons of cumin to the veggies.
- Stir the veggies every minute or two until they’re soft – probably about 10-15 minutes.
- While that’s happening, add a 28-oz can of diced tomatoes and two drained cans of low-sodium red kidney beans (sorry, Texans) to the slow cooker.
- Add two cups of chicken broth.
- Add one tablespoon of soy sauce.
- When the veggies are done – probably about now – add them to the slow cooker.
- Set the slow cooker on high for six hours.