How to Prepare Delicious "After the Final Plate" Smoked Brisket Chili

"After the Final Plate" Smoked Brisket Chili. Great recipe for "After the Final Plate" Smoked Brisket Chili. I usually cook too much when I smoke brisket and cook ranchero beans on a weekend, and we get tired of sandwiches, tacos, quesadillas and any number of other ways to finish off that much meat in just a few days. Place the brisket point in the smoker and spritz with beef stock once an hour.

I quickly realized that Smoked Brisket Chili was truly an easy, and simple, recipe. I don't mean to toot my own horn, but I promise if you try this smoked brisket chili recipe, it will be some of THE BEST CHILI you have ever eaten!. The smoky brisket is combined with ground chuck, a medley of four different kinds of chiles, onions, and beans slow-cooked in a silky rich tomato chili sauce. 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

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

How to Make Smoked Brisket Chili. If you know me very well, you know I have a few different smokers. I've smoked this recipe of chili on most of them. Leftover smoked beef brisket chili is the focus of this tutorial.

"After the Final Plate" Smoked Brisket Chili instructions

1. 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.).
2. Add both cans of fire roasted tomatoes and stir to combine with beans..
3. Chop larger pieces of brisket into small bite-sized pieces. Dump all brisket carefully into the stock pot and stir to combine..
4. Spoon in chili powder, cumin and paprika and stir to combine well, continuing to heat as you stir..
5. 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..
6. 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..
7. Serve hot with Corny Cornbread (see my recipe) and enjoy what may be the best chili you have ever made!.
8. (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!).

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. There is much debate about what ingredients are authentic to chili. Thick the chili as needed with the tomato paste and season with salt and pepper.