Hopefully you’ve read up on my step by step posts on cooking the perfect brisket (Brisket 101, How to Trim a Brisket, How to Smoke a Brisket, How to Slice a Brisket) and you are now a seasoned pitmaster with beautiful briskets coming out of your smoker on the regular. Cooking a 12-15 lb whole packer brisket makes for a whole lotta food. I try to feed as many people as I can with the freshly sliced stuff, but sometimes you’ve got leftovers! This brisket chili is the perfect way to use up any remaining smoky brisket.
This brisket chili is meaty, warm, comforting and just a little bit spicy. All things that chili should be. I did include beans in my chili, because that’s how my family likes it (we’re from Utah, we are beholden to no rules when it comes to proper chili) but you are absolutely welcome to leave them out. Serve with a side of skilled cornbread and you’ve got a meal that will stick to your ribs. If you’re trying to cut out sugar (like I mentioned, the Todd is in a wellness challenge where refined sugar is a no-no) you can sub the brown sugar in the recipe for a half tablespoon of honey or molasses or a combo of both depending on your tastes.
I had so many tomatoes lying around, I actually skipped the canned tomatoes this time and used fresh diced tomatoes and homemade tomato juice. Please summer, never end! Final note… if you haven’t yet, please vote for me to co-host the Rachel Ray show! It would seriously be such a dream come true! Just click the link below to help a girl out!