From the Cook
From the Cook
From the Cook
1/4
Leftover Brisket Chili
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Instructions
1
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Heat a large pot or Dutch oven over medium-high heat and add canola oil. When shimmering, add chopped bacon.
2
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Cook bacon until crisp. Remove to a paper towel lined plate and set aside. Drain all but 2 tablespoons of bacon fat from the pot.
3
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In the remaining bacon fat, add onion, bell pepper and jalapeno. Cook until vegetables are tender, about 4 minutes.
4
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Add garlic and chili seasoning blend and stir until fragrant, about 30-60 seconds.
5
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Stir flour into mixture; Cook for 1 minute. Add the brisket and stir to coat the meat for 1-2 minutes.
6
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Add chipotle in adobo, crushed tomatoes, kidney beans, brown sugar and cooked bacon; Stir until combined.
7
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Pour in beer and beef broth, scraping the bottom and sides of the pot to release any bits. Season with salt.
8
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Bring chili to a simmer, reduce heat to medium and cover.
9
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Simmer for 45-50 minutes. Taste chili to see if you need add more salt.
10
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Remove lid and simmer for 15 minutes uncovered.
11
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Serve with your favorite chili toppings.
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Recipe Facts
Diet at a Glance
High Protein
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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