"After the Final Plate" Smoked Brisket Chili.
You can cook "After the Final Plate" Smoked Brisket Chili using 8 ingredients and 8 steps. Here is how you achieve that.
Ingredients of "After the Final Plate" Smoked Brisket Chili
- It’s 1.5-2 lbs of smoked brisket (or whatever is leftover).
- It’s of About 2 quarts leftover Rockin' Bockin' Texan Ranchero Beans.
- It’s of (see my recipe for Ranchero Beans).
- It’s 2 (15 oz) of cans fire roasted tomatoes.
- Prepare 1 (15 oz) of can beef broth (more if needed).
- Prepare 3 tbs of chili powder.
- Prepare 2 tbs of cumin.
- Prepare 1 tbs of paprika.
"After the Final Plate" Smoked Brisket Chili instructions
- 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.).
- Add both cans of fire roasted tomatoes and stir to combine with beans..
- Chop larger pieces of brisket into small bite-sized pieces. Dump all brisket carefully into the stock pot and stir to combine..
- Spoon in chili powder, cumin and paprika and stir to combine well, continuing to heat as you stir..
- 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..
- 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..
- Serve hot with Corny Cornbread (see my recipe) and enjoy what may be the best chili you have ever made!.
- (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!).