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Brisket Chili Con Carne

brisket chili

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

  • Duration
  • Cook Time
  • Prep Time
  • 2 ServingsServings


  • 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


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.