"After the Final Plate" Smoked Brisket Chili

Name: "After the Final Plate" Smoked Brisket Chili
Total time: 3600 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 1.5-2 lbs smoked brisket (or whatever is leftover); About 2 quarts leftover Rockin' Bockin' Texan Ranchero Beans; (see my recipe for Ranchero Beans); 2 (15 oz) cans fire roasted tomatoes; 1 (15 oz) can beef broth (more if needed); 3 tbs chili powder; 2 tbs cumin; 1 tbs paprika

Troy Dye @cook_28145912

I usually cook too much when I smoke brisket and cook ranchero beans on a weekend, and we get tired of sandwiches, tacos, quesadillas and any number of other ways to finish off that much meat in just a few days. That was until I came up with this chili recipe - it's a really great way to finish up the leftover brisket and beans!

(P.S.: I know that real Texas chili doesn't have beans, but this sure is good with 'em!)

Troy Dye @cook_28145912

(P.S.: I know that real Texas chili doesn't have beans, but this sure is good with 'em!)

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Ingredients

45 - 60 minutes

6-8 servings

1.5-2 lbssmoked brisket (or whatever is leftover)
About 2 quarts leftover Rockin' Bockin' Texan Ranchero Beans
(see my recipe for Ranchero Beans)
2 (15 oz)cans fire roasted tomatoes
1 (15 oz)can beef broth (more if needed)
3 tbschili powder
2 tbscumin
1 tbspaprika

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Steps

45 - 60 minutes

1

Put the refrigerated Ranchero Beans into a large stock pot and start warming over medium heat on the stovetop. (It's best if beans have thickened quite a bit in the fridge. Ranchero Beans, before cooking, are pictured below.)
2

Add both cans of fire roasted tomatoes and stir to combine with beans.
3

Chop larger pieces of brisket into small bite-sized pieces. Dump all brisket carefully into the stock pot and stir to combine.
4

Spoon in chili powder, cumin and paprika and stir to combine well, continuing to heat as you stir.
5

Begin adding beef broth to adjust thickness of the chili as needed. If beans were very thick to start, you may need to use the entire can (or more). If they had more liquid to start, you may need less broth. Add beef broth until chili is desired thickness.
6

Cover and heat until chili just begins to boil. Reduce heat and simmer for at least 30 minutes, stirring thoroughly about every 5-7 minutes.
7

Serve hot with Corny Cornbread (see my recipe) and enjoy what may be the best chili you have ever made!
8

(You can also serve with Fritos, shredded cheese, sour cream, guacamole, avocado slices, chopped cilantro, chopped onion, Cholula or other hot pepper sauce, salsa or anything you want!)