One of my favorite things to make with leftover brisket is this savory, hot red bean chili.
I start with two yellow onions, five garlic cloves and a handful of dried chilis. In this case, I’m using Japones peppers which are medium hot asian chilis that are about 20,000 to 30,000 Scoville Units (hotter than a Serrano, not as hot as a Habanero).
I dice the onions, mince the garlic, remove the seeds and chop the chili peppers.
Heat up about two tablespoons of vegetable oil in a cast iron pot and toss in the veggies.
Saute until the onions are tender, translucent and just starting to brown.
While that’s on, gather up the rest of the ingredients:
1 can peeled tomatoes
1 can tomato sauce
1 can chicken broth
2 cans red kidney beans (Texans, you can leave these out)
2 tablespoons chili powder
2 tablespoons brisket rub (I prefer Simply Marvelous Peppered Cow)
1/2 teaspoon cayenne
1 tablespoon Gravy Master
Puree the tomatoes in the blender.
Chop about 1-1/2 to 2 pounds of leftover brisket.
And everybody into the pool!
Simmer for about two hours, stirring occasionally and enjoy!