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

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, "after the final plate" smoked brisket chili. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for "After the Barbecue" 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. That was until I came up. How to Make Smoked Brisket Chili.

"After the Final Plate" Smoked Brisket Chili is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. "After the Final Plate" Smoked Brisket Chili is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook "after the final plate" smoked brisket chili using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make "After the Final Plate" Smoked Brisket Chili:

1. Get 1.5-2 lbs smoked brisket (or whatever is leftover)
2. Take About 2 quarts leftover Rockin' Bockin' Texan Ranchero Beans
3. Prepare (see my recipe for Ranchero Beans)
4. Make ready 2 (15 oz) cans fire roasted tomatoes
5. Take 1 (15 oz) can beef broth (more if needed)
6. Make ready 3 tbs chili powder
7. Prepare 2 tbs cumin
8. Make ready 1 tbs paprika

I put this recipe together because I was feeling in the dumps about my cooking as well. My regular recipe ideas were getting old, and I also didn't want to cook more meat for another meal. I quickly realized that Smoked Brisket Chili was truly an easy, and simple, recipe. Place oil in a large heavy bottomed pot or Dutch oven over medium heat.

Instructions to make "After the Final Plate" Smoked Brisket Chili:

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!)

I quickly realized that Smoked Brisket Chili was truly an easy, and simple, recipe. Place oil in a large heavy bottomed pot or Dutch oven over medium heat. Place the brisket point in the smoker and spritz with beef stock once an hour. Next add in the beans, tomatoes, stock and spices and bring to a boil. It is packed full of protein to give you a filling meal on a weeknight or a great addition for a tailgate party.

So that’s going to wrap this up for this exceptional food "after the final plate" smoked brisket chili recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!