"After the Final Plate" Smoked Brisket Chili. Bring to a simmer and transfer the Dutch oven to the smoker grate. Taste for seasoning and add additional salt and chili powder, as desired. I put this recipe together because I was feeling in the dumps about my cooking as well.

Preheat a stainless steel or cast-iron skillet over medium-high heat. In a medium saucepan, heat enough hot water to cover the chiles. Thick the chili as needed with the tomato paste and season with salt and pepper. You can have "After the Final Plate" Smoked Brisket Chili using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of "After the Final Plate" Smoked Brisket Chili

You need 1.5-2 lbs of smoked brisket (or whatever is leftover).
Prepare of About 2 quarts leftover Rockin' Bockin' Texan Ranchero Beans.
You need of (see my recipe for Ranchero Beans).
It's 2 (15 oz) of cans fire roasted tomatoes.
Prepare 1 (15 oz) of can beef broth (more if needed).
Prepare 3 tbs of chili powder.
You need 2 tbs of cumin.
You need 1 tbs of paprika.

Serve with sour cream and cheese. On your stovetop, heat up a cast iron dutch oven to a medium high heat. Drizzle olive oil to coat the pan. Saute onion, red pepper, green pepper and jalapeno until tender.

"After the Final Plate" Smoked Brisket Chili instructions

Put the refrigerated Ranchero Beans into a large stock pot and start warming over medium heat on the stovetop. (It's best if beans have thickened quite a bit in the fridge. Ranchero Beans, before cooking, are pictured below.).
Add both cans of fire roasted tomatoes and stir to combine with beans..
Chop larger pieces of brisket into small bite-sized pieces. Dump all brisket carefully into the stock pot and stir to combine..
Spoon in chili powder, cumin and paprika and stir to combine well, continuing to heat as you stir..
Begin adding beef broth to adjust thickness of the chili as needed. If beans were very thick to start, you may need to use the entire can (or more). If they had more liquid to start, you may need less broth. Add beef broth until chili is desired thickness..
Cover and heat until chili just begins to boil. Reduce heat and simmer for at least 30 minutes, stirring thoroughly about every 5-7 minutes..
Serve hot with Corny Cornbread (see my recipe) and enjoy what may be the best chili you have ever made!.
(You can also serve with Fritos, shredded cheese, sour cream, guacamole, avocado slices, chopped cilantro, chopped onion, Cholula or other hot pepper sauce, salsa or anything you want!).

Add seasonings (chili powder, smoked paprika, cumin, salt and pepper) and stir to combine. Leftover smoked beef brisket chili is the focus of this tutorial. The first thing you have to do is smoke the brisket. We have a good recipe for smoking a beef brisket to get you started. Once you have smoked the brisket you will want to find a good recipe for making chili.