Leftover Brisket Chili

Leftover Brisket Chili is a hearty, smoky twist on classic chili, perfect for using up extra brisket. Tender chopped brisket is simmered with beans, tomatoes, onions, peppers, and warm spices like chili powder and cumin. It's an easy one-pot meal full of bold flavor and great for game day, busy weeknights, or meal prep.

Course Main Course

Cuisine American

Keyword chili, chili seasoning mix, leftover brisket, leftover brisket chili, rotel

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 266kcal

Author Christina

Ingredients

3 cups cooked brisket chopped or shredded
1 can black beans
1 can kidney beans
1 can pinto beans
1 can rotel
1 can tomato sauce
1 onion chopped
2 cloves garlic minced
4 tablespoons chili seasoning mix
1 cup beef broth or water
Olive oil for sautéing optional if pre-cooking onions/peppers

Instructions

Chop or shred your leftover brisket into bite-sized pieces. If your brisket has a thick fat cap, trim off any excess fat to avoid greasy chili. Save those smoky edges for maximum flavor.
Sauté the onion in a splash of olive oil over medium heat for 5 minutes until softened. Add the garlic and cook another 30 seconds.
In the slow cooker, combine the brisket, sautéed onions, beans (rinsed), rotel, tomato sauce, chili seasoning, and beef broth. Stir everything well to combine.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the flavors have melded and the chili is hot and bubbly. Stir occasionally if you’re nearby, but it’s not necessary.

Nutrition