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Smoky Leftover Brisket Chili with Barbecue Sauce

Leftover brisket chili simmers with barbecue sauce, crushed tomatoes, and kidney beans for a smoky, thick bowl with tender bites of brisket. This Dutch oven chili is a hearty way to turn cooked brisket into dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 yellow onion large, diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp tomato paste
  • 0.5 cup barbecue sauce
  • 1 can (28 oz) crushed tomatoes
  • 1 cup beef broth
  • 1.5 lb cooked leftover brisket chopped into bite-size pieces
  • 2 can (15 oz) kidney beans drained and rinsed

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 5- to 6-quart Dutch oven over medium heat, then add the onion and bell pepper and cook for 6 to 8 minutes, stirring occasionally, until softened.
  2. Add the garlic, chili powder, smoked paprika, cumin, salt, and black pepper and cook for 30 seconds, stirring.
  3. Stir in the tomato paste and cook for 1 minute.
  4. Stir in the barbecue sauce, crushed tomatoes, and beef broth.
  5. Add the brisket and kidney beans.
  6. Bring the chili to a boil, then reduce the heat to low.
  7. Simmer uncovered for 25 to 35 minutes, stirring occasionally, until it reaches 165°F and has thickened.

Notes

For the best texture, chop the brisket into evenly sized bite-size pieces. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free option, use barbecue sauce and beef broth labeled gluten-free.