Recipe of Ultimate "After the Final Plate" Smoked Brisket Chili

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, "after the final plate" smoked brisket chili. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

"After the Final Plate" Smoked Brisket Chili is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. "After the Final Plate" Smoked Brisket Chili is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. 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 smoked brisket (or whatever is leftover)
2. Make ready About 2 quarts leftover Rockin' Bockin' Texan Ranchero Beans
3. Take (see my recipe for Ranchero Beans)
4. Get cans fire roasted tomatoes
5. Get can beef broth (more if needed)
6. Take chili powder
7. Make ready cumin
8. Make ready paprika

Steps 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!)

So that is going to wrap this up with this exceptional food "after the final plate" smoked brisket chili recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!