Brisket Chili

Brisket Chili

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.
  • Chief

    I like the soy sauce move. Great replacement for salt. Any reason for chicken broth over beef broth?