Name: A Great Homemade Brisket Chili
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: American
Ingredients: 12 oz brisket, cut into 1-in pieces (use pre-cooked/leftover brisket); 3 pieces bacon, chopped into 1-inch sections; 1 onion, diced; 1 red bell pepper, diced; 4 cloves garlic, finely diced; 4 oz can diced green chilies; 15 oz can diced tomatoes (use high quality); 15 oz can tomato sauce (use high quality); 8 oz black beans (if using canned, about 1/2 a can, rinsed and drained); 8 oz kidney beans (if using canned, about 1/2 a can, rinsed and drained); 8 oz corn (if using canned, about 1/2 a can, rinsed and drained); 3 tbsp chili powder (less if sensitive to spice/heat); 1 tbsp cumin; 1/2 tsp chipotle chili powder; 1/2 tsp smoked paprika; 12 oz beer (You can use any style, I used Fat Tire Amber Ale, if not big on beer, try a lighter style such as a pilsner or lager, or can sub with beef broth); 1/4 cup coffee (leftover morning coffee works great)

Chili is not a soup; It is not a stew. Chili is a coming of age story involving a few commonplace ingredients who simmer and meld together until the concoction is transformed into a hearty bowl of dogma that only time can create. It is rich with spices and years of trials and errors. It is a story of a chef growing into her own. The sage behind this particular recipe is Laura Hohenstein from Gateway Blend.

Homemade Brisket Chili

Recipe

Ingredients

12 oz brisket, cut into 1-in pieces (use pre-cooked/leftover brisket)
3 pieces bacon, chopped into 1-inch sections
1 onion, diced
1 red bell pepper, diced
4 cloves garlic, finely diced
4 oz can diced green chilies
15 oz can diced tomatoes (use high quality)
15 oz can tomato sauce (use high quality)
8 oz black beans (if using canned, about 1/2 a can, rinsed and drained)
8 oz kidney beans (if using canned, about 1/2 a can, rinsed and drained)
8 oz corn (if using canned, about 1/2 a can, rinsed and drained)
3 tbsp chili powder (less if sensitive to spice/heat)
1 tbsp cumin
1/2 tsp chipotle chili powder
1/2 tsp smoked paprika
12 oz beer (You can use any style, I used Fat Tire Amber Ale, if not big on beer, try a lighter style such as a pilsner or lager, or can sub with beef broth)
1/4 cup coffee (leftover morning coffee works great)

Supplies

large pot
wooden spoon

Directions

In a large pot over medium heat, cook bacon until crispy and most of the fat has rendered out
Add onions and cook until soft (about 5 mins).
Add red pepper and garlic, cook for about one minute to mellow out raw garlic flavor.
Add brisket and all dry seasoning, stir to evenly coat.
Add beer and allow to deglaze the pot.
Add remaining ingredients, bring to a low simmer, cover and cook for an hour. Serve and enjoy!

Recipe Notes

This recipe calls for leftover brisket. If you want to know how to make brisket, check out this recipe. Or simply pick some already cooked from your favorite BBQ joint.

Recipe By: Laura Hohenstein

Once you’ve got your chili all dolled up, you can take it to the next level with a few toppings and fixings. Think of ingredients that add more flavor and texture, such as cheese, crackers, and onions! Also, certain sauces can spice up or even out the kick that chili can bring.

Fixings

shredded cheese
hot sauce
crackers or tortilla chips
sour cream
green onions
jalapenos

The ingredients, in of themselves, aren’t particularly special. Together, however, under low heat for at least an hour and sprinkled with care from the chef, is what elevates a good chili to a magical one. So take this recipe from Laura and use it as an outline to write your own story.