Name: Smoked Brisket Chili Recipe
Ingredients: 2 tablespoon olive oil or lard: The foundation of our chili begins with a quality fat. Olive oil provides a healthy, fruity base, while lard, especially rendered from pork, adds a richer, more traditional flavor that complements the beef beautifully. The choice is yours, and both options work wonderfully. The fat is essential for sautéing the vegetables and blooming the spices, releasing their aromas and creating a flavorful base for the chili. Don’t skimp on this step – it’s where the flavor journey begins.; 2 onions, diced: Onions are the aromatic backbone of countless savory dishes, and chili is no exception. Diced onions, when sautéed, become sweet and mellow, adding depth and complexity to the chili’s flavor profile. Yellow or white onions are ideal for this recipe, offering a balanced flavor that doesn’t overpower the other ingredients. Dicing them ensures they cook down evenly and become tender, almost melting into the chili as it simmers.; 3 ribs celery, sliced: Celery, often underestimated, is a crucial aromatic vegetable that adds a subtle herbaceous note and a touch of freshness to the chili. Its mild flavor blends seamlessly with the other ingredients, contributing to the overall depth of taste. Slicing the celery allows it to cook through evenly and release its flavor into the chili. Don’t skip the celery – it’s a key player in creating a well-rounded flavor profile.; 5 cloves garlic, minced: Garlic, the pungent powerhouse, brings a robust, savory flavor that is indispensable in chili. Minced garlic infuses the chili with its characteristic aroma and adds a delightful kick. Fresh garlic is always preferred for its vibrant flavor, but in a pinch, pre-minced garlic can be used. Be careful not to burn the garlic when sautéing, as it can become bitter. Sautéing it with the onions and celery allows its flavor to mellow and meld with the other aromatics.; 1 jalapeno, diced: A touch of heat is essential in chili, and jalapeno provides just the right amount of kick without being overwhelmingly spicy. Diced jalapeno adds a fresh, vibrant heat that complements the smoky brisket and spices. If you prefer a milder chili, you can remove the seeds and membranes from the jalapeno, which are where most of the heat resides. For extra heat, leave the seeds in or even add a second jalapeno. Remember to handle jalapenos with care and wash your hands thoroughly after handling them.; 1 tablespoon cumin: Cumin, with its warm, earthy, and slightly smoky flavor, is a quintessential chili spice. It adds depth and complexity, enhancing the smoky notes of the brisket and grounding the other spices. Ground cumin is readily available and works perfectly in this recipe. Bloomed in the hot oil, cumin releases its aromatic oils, intensifying its flavor and infusing the entire chili with its characteristic warmth.; 1 tablespoon chili powder: Chili powder is a blend of spices, typically including dried chili peppers, cumin, oregano, and garlic powder. It forms the backbone of chili flavor, providing a complex blend of heat, earthiness, and savory notes. Using a good quality chili powder is crucial for achieving authentic chili flavor. Different brands and blends of chili powder can vary in heat and flavor, so experiment to find your favorite.; 1 tablespoon paprika: Paprika, made from dried and ground sweet peppers, adds a subtle sweetness and a vibrant red color to the chili. There are different types of paprika, including sweet, smoked, and hot. For this recipe, sweet paprika is recommended to add a touch of sweetness and enhance the chili’s color. Smoked paprika can also be used to further amplify the smoky flavor profile, complementing the brisket beautifully.; 1 teaspoon cinnamon (optional): Cinnamon might seem like an unusual addition to chili, but a touch of it adds a surprising warmth and depth of flavor. It enhances the other spices and brings a subtle sweetness that balances the savory elements. Start with a teaspoon and adjust to your taste. Cinnamon is a secret ingredient that elevates the chili to another level, adding a layer of complexity that will have people asking for your secret.; 3 to 4 cups leftover smoked brisket, coarsely chopped: The star of the show! Leftover smoked brisket is the key ingredient that transforms this chili into something extraordinary. Coarsely chopped brisket provides tender, flavorful chunks of beef that melt in your mouth. The smoky flavor from the brisket infuses the entire chili, creating a depth of flavor that is simply unmatched. Using leftover brisket is not only a fantastic way to reduce food waste but also a shortcut to incredible flavor. If you don’t have leftover brisket, you can smoke a brisket specifically for this chili or use pre-smoked brisket from a butcher.; 5 oz tomato paste: Tomato paste is a concentrated form of tomatoes that adds richness, depth, and umami to the chili. It deepens the tomato flavor and helps to thicken the chili, creating a luscious, hearty texture. Cooking the tomato paste with the spices is crucial, as it caramelizes and intensifies its flavor, adding a layer of complexity to the chili.; ½ cup strong coffee: Coffee in chili? Absolutely! Strong coffee adds a subtle bitterness and depth of flavor that balances the sweetness of the tomatoes and enhances the savory notes of the brisket and spices. It also helps to deglaze the pan, lifting up all those flavorful browned bits from the bottom. Use strong brewed coffee, espresso, or even leftover coffee from the morning. Don’t worry, the coffee flavor will not be prominent; it will simply add a subtle layer of complexity and richness.; 1 can Rotel tomatoes original (10 oz): Rotel tomatoes are diced tomatoes with green chilies, adding a touch of heat and flavor to the chili. The green chilies complement the jalapeno and add another layer of complexity to the heat profile. Original Rotel provides a mild to medium heat level. If you prefer a milder chili, you can use mild Rotel or simply diced tomatoes.; 1 can diced tomatoes (14.5 oz): Diced tomatoes form the base of the chili, providing the classic tomato flavor and adding body and texture. Use good quality diced tomatoes for the best flavor. You can also use fire-roasted diced tomatoes for an extra layer of smoky flavor that complements the brisket.; 1 can tomato sauce (8 oz): Tomato sauce adds a smooth, rich tomato flavor and helps to thicken the chili, creating a velvety texture. It balances the diced tomatoes and tomato paste, contributing to the overall tomato base of the chili.

Ingredients

Scale

2 tablespoon olive oil or lard: The foundation of our chili begins with a quality fat. Olive oil provides a healthy, fruity base, while lard, especially rendered from pork, adds a richer, more traditional flavor that complements the beef beautifully. The choice is yours, and both options work wonderfully. The fat is essential for sautéing the vegetables and blooming the spices, releasing their aromas and creating a flavorful base for the chili. Don’t skimp on this step – it’s where the flavor journey begins.

2 onions, diced: Onions are the aromatic backbone of countless savory dishes, and chili is no exception. Diced onions, when sautéed, become sweet and mellow, adding depth and complexity to the chili’s flavor profile. Yellow or white onions are ideal for this recipe, offering a balanced flavor that doesn’t overpower the other ingredients. Dicing them ensures they cook down evenly and become tender, almost melting into the chili as it simmers.

3 ribs celery, sliced: Celery, often underestimated, is a crucial aromatic vegetable that adds a subtle herbaceous note and a touch of freshness to the chili. Its mild flavor blends seamlessly with the other ingredients, contributing to the overall depth of taste. Slicing the celery allows it to cook through evenly and release its flavor into the chili. Don’t skip the celery – it’s a key player in creating a well-rounded flavor profile.

5 cloves garlic, minced: Garlic, the pungent powerhouse, brings a robust, savory flavor that is indispensable in chili. Minced garlic infuses the chili with its characteristic aroma and adds a delightful kick. Fresh garlic is always preferred for its vibrant flavor, but in a pinch, pre-minced garlic can be used. Be careful not to burn the garlic when sautéing, as it can become bitter. Sautéing it with the onions and celery allows its flavor to mellow and meld with the other aromatics.

1 jalapeno, diced: A touch of heat is essential in chili, and jalapeno provides just the right amount of kick without being overwhelmingly spicy. Diced jalapeno adds a fresh, vibrant heat that complements the smoky brisket and spices. If you prefer a milder chili, you can remove the seeds and membranes from the jalapeno, which are where most of the heat resides. For extra heat, leave the seeds in or even add a second jalapeno. Remember to handle jalapenos with care and wash your hands thoroughly after handling them.

1 tablespoon cumin: Cumin, with its warm, earthy, and slightly smoky flavor, is a quintessential chili spice. It adds depth and complexity, enhancing the smoky notes of the brisket and grounding the other spices. Ground cumin is readily available and works perfectly in this recipe. Bloomed in the hot oil, cumin releases its aromatic oils, intensifying its flavor and infusing the entire chili with its characteristic warmth.

1 tablespoon chili powder: Chili powder is a blend of spices, typically including dried chili peppers, cumin, oregano, and garlic powder. It forms the backbone of chili flavor, providing a complex blend of heat, earthiness, and savory notes. Using a good quality chili powder is crucial for achieving authentic chili flavor. Different brands and blends of chili powder can vary in heat and flavor, so experiment to find your favorite.

1 tablespoon paprika: Paprika, made from dried and ground sweet peppers, adds a subtle sweetness and a vibrant red color to the chili. There are different types of paprika, including sweet, smoked, and hot. For this recipe, sweet paprika is recommended to add a touch of sweetness and enhance the chili’s color. Smoked paprika can also be used to further amplify the smoky flavor profile, complementing the brisket beautifully.

1 teaspoon cinnamon (optional): Cinnamon might seem like an unusual addition to chili, but a touch of it adds a surprising warmth and depth of flavor. It enhances the other spices and brings a subtle sweetness that balances the savory elements. Start with a teaspoon and adjust to your taste. Cinnamon is a secret ingredient that elevates the chili to another level, adding a layer of complexity that will have people asking for your secret.

3 to 4 cups leftover smoked brisket, coarsely chopped: The star of the show! Leftover smoked brisket is the key ingredient that transforms this chili into something extraordinary. Coarsely chopped brisket provides tender, flavorful chunks of beef that melt in your mouth. The smoky flavor from the brisket infuses the entire chili, creating a depth of flavor that is simply unmatched. Using leftover brisket is not only a fantastic way to reduce food waste but also a shortcut to incredible flavor. If you don’t have leftover brisket, you can smoke a brisket specifically for this chili or use pre-smoked brisket from a butcher.

5 oz tomato paste: Tomato paste is a concentrated form of tomatoes that adds richness, depth, and umami to the chili. It deepens the tomato flavor and helps to thicken the chili, creating a luscious, hearty texture. Cooking the tomato paste with the spices is crucial, as it caramelizes and intensifies its flavor, adding a layer of complexity to the chili.

½ cup strong coffee: Coffee in chili? Absolutely! Strong coffee adds a subtle bitterness and depth of flavor that balances the sweetness of the tomatoes and enhances the savory notes of the brisket and spices. It also helps to deglaze the pan, lifting up all those flavorful browned bits from the bottom. Use strong brewed coffee, espresso, or even leftover coffee from the morning. Don’t worry, the coffee flavor will not be prominent; it will simply add a subtle layer of complexity and richness.

1 can Rotel tomatoes original (10 oz): Rotel tomatoes are diced tomatoes with green chilies, adding a touch of heat and flavor to the chili. The green chilies complement the jalapeno and add another layer of complexity to the heat profile. Original Rotel provides a mild to medium heat level. If you prefer a milder chili, you can use mild Rotel or simply diced tomatoes.

1 can diced tomatoes (14.5 oz): Diced tomatoes form the base of the chili, providing the classic tomato flavor and adding body and texture. Use good quality diced tomatoes for the best flavor. You can also use fire-roasted diced tomatoes for an extra layer of smoky flavor that complements the brisket.

1 can tomato sauce (8 oz): Tomato sauce adds a smooth, rich tomato flavor and helps to thicken the chili, creating a velvety texture. It balances the diced tomatoes and tomato paste, contributing to the overall tomato base of the chili.

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Instructions

Sauté the Aromatics: In a large pot or Dutch oven, heat the 2 tablespoons of olive oil or lard over medium heat. Once the oil is shimmering, add the 2 diced onions and sauté for 5-7 minutes, or until they become translucent and softened. Stir occasionally to prevent sticking and ensure even cooking. Sautéing the onions first releases their sweetness and creates a flavorful base for the chili.

Add Celery, Garlic, and Jalapeno: Add the 3 sliced celery ribs, 5 minced garlic cloves, and 1 diced jalapeno to the pot with the onions. Continue to sauté for another 3-5 minutes, or until the celery is slightly softened and the garlic is fragrant. Stir frequently to prevent the garlic from burning. These aromatics build upon the onion base, adding layers of flavor and complexity.

Bloom the Spices and Tomato Paste: Reduce the heat slightly if needed and add 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon paprika, and 1 teaspoon cinnamon (if using) to the pot. Stir continuously for 1-2 minutes, allowing the spices to become fragrant and bloom in the hot oil. This step is crucial for unlocking the full potential of the spices and intensifying their flavor. Next, add the 5 oz tomato paste to the pot and cook for another 2-3 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant. Cooking the tomato paste deepens its flavor and adds richness to the chili.

Deglaze with Coffee: Pour in ½ cup of strong coffee to the pot. The coffee will sizzle and deglaze the pan, lifting up all the flavorful browned bits from the bottom. Use a wooden spoon or spatula to scrape the bottom of the pot, ensuring you incorporate all those delicious fond into the chili. Deglazing with coffee adds depth and complexity to the flavor and prevents any burnt bits from sticking to the pot.

Add Brisket and Tomatoes: Add the 3 to 4 cups of coarsely chopped leftover smoked brisket, 1 can of Rotel tomatoes, 1 can of diced tomatoes, and 1 can of tomato sauce to the pot. Stir well to combine all the ingredients, ensuring the brisket and vegetables are evenly distributed. At this stage, the chili will start to come together, with the smoky brisket and tangy tomatoes forming the heart of the dish.

Simmer and Develop Flavor: Bring the pot of chili to a low simmer over medium-low heat. Once simmering, reduce the heat to low, cover the pot partially, and allow the chili to simmer for at least 30 minutes, or up to a few hours. The longer the chili simmers, the more the flavors will meld and deepen. Stir occasionally to prevent sticking and ensure even cooking. If you find the chili becomes too thick during simmering, simply add ¼ cup of water at a time to reach your desired consistency. Low and slow simmering is key to developing the rich, complex flavors of the chili.

Serve Hot and Enjoy: Once the chili has simmered to your desired consistency and flavor, it is ready to serve. Ladle the hot Smoked Brisket Chili into bowls and garnish with your favorite toppings. Get creative with toppings like shredded cheese, sour cream, chopped onions, cilantro, avocado, jalapenos, or a dollop of Greek yogurt. Serve with cornbread, crackers, tortilla chips, or your favorite chili accompaniments.

Nutrition

Serving Size: One Normal Portion
Calories: 93 kcal