Name: Brisket Chili Con Carne
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 tablespoons olive oil; 1 medium onion (chopped); 2 cups chopped leftover brisket; 1 14- ounce can tomatoes (drained and coarsely chopped); 2 tablespoons tomato paste; 2 teaspoons chili powder; 1 bay leaf; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon crushed red pepper flakes; 14 ounce can beef broth; 15 ounce can beans (drained)

Brisket Chili Con Carne

This is a hearty dish, perfect on a chilly autumn day, and I felt really clever and thrifty because not only did I use the leftover brisket, but also the leftover pan juices (instead of canned broth) and leftover onions from cooking the brisket (so I didn’t have to sauté onions first

Brisket Chili Con Carne

Prep Time 10

Cook Time 1

Total Time 1 10

Print Recipe Pin Recipe

Servings

Ingredients

2 tablespoons olive oil
1 medium onion chopped
2 cups chopped leftover brisket
1 14- ounce can tomatoes drained and coarsely chopped
2 tablespoons tomato paste
2 teaspoons chili powder
1 bay leaf
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
14 ounce can beef broth
15 ounce can beans drained

Instructions

Heat the olive oil in a large, deep skillet. Add the onion and cook over medium heat for 3-4 minutes, or until it has softened. Add the meat, tomatoes, tomato paste, chili powder, bay leaf, oregano, cumin, crushed red pepper and beef broth. Stir, bring to a boil and lower the heat to a simmer. Cook for about 40 minutes. Add the beans. Cook for another 15-20 minutes, or until the chili is thick and most of the liquid has been absorbed. NOTE: to use leftover pan juices and/or onions: use about 1-1/3 to 1-1/2 cups juices (add water or canned broth if necessary). Do not sauté more onions; Place all the ingredients, including leftover onions in the pan and proceed.