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Leftover Brisket Chili

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!

15 Responses to “Leftover Brisket Chili”

  • Rob L.:

    How many peppers do you need?

  • Mister Bob:

    LJ, if you can’t find Gravy Master in your area you can substitute Kitchen Bouquet, or even a beef base paste. I think the extra boost of beef flavor rounds out the chili and provides a little extra umami to the profile. I’ve also started adding some Sriracha hot sauce to this recipe.

  • Aaron W:

    Mister Bob,

    Made this last weekend with a few more beans and tomatoes. Big hit! Thanks.


  • Mister Bob:

    Clay, the normal process is to rehydrate them, and if you were using them in something like a stir fry you would certainly have to. For a sauce you would rehydrate and puree them.

    For something like this chili recipe, the dried peppers will be cooking for a few hours anyway, and they will soften up very nicely. I find that doing it this way keeps all the flavor in the chili instead of losing some down the drain. I chopped them up with a chef’s knife that time and pieces were flying! Next time I’ll use my spice grinder or a food processor.

  • Clay:

    Thanks for the chili idea. I like it. Question for you: it looks like you are using the dried chili’s without rehydrating them at all first. Is this normal / possible? I thought you needed to reconstitute them using hot water prior to use – and that most people purée them prior to use. Does it work just as well to skip those steps, because they will be simmering for a few hours anyway in the chili?

  • Dan Wilson:

    Hi Bob,

    Just wanted to tell you this is an excellent blog. I really like the way you stick the pictures in there, too.

    Can’t wait to try a few of these,

    San Jose

  • Mister Bob:

    Robert, it’s sort of like Kitchen Bouquet. Substitute beef base if you can’t find it in a store near you.