This Leftover Brisket and Poblano Chili is a bonus recipe from the Cook Once Eat Twice Brisket Edition. So, if you cooked the five-pound brisket and made the Poblano Tacos hopefully you froze your leftover beef for a rainy day. Assuming that, this recipe will come together in about 20 minutes. If not, no worries, any leftover beef will work in this recipe. There is a modification if you are missing the veggies and liquid from the original recipe. Just add half a sliced onion at the start of this recipe and up the beef stock to 2 1/2 to 3 cups.
Try to simplify your meal planning and repurpose your leftovers. Having cooked meat in the freezer is an easy way to have dinner on the table, faster, on those busy nights. You can check out our other recipes in the cook once eat twice series here.
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Leftover Brisket Chili
Ingredients
- 1 tablespoon oil
- 3 poblano peppers seeded and diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon corriander
- 1 cup reserved veggies and liquid from the brisket recipe
- 1 28 ounce can whole tomatoes
- 2 cups beef stock
- 1 pound cooked brisket cubed
- 1 avocado
- sour cream optional, for topping
- cheese optional, for topping
- cilantro optional, for topping
Instructions
- Heat a dutch oven or soup pot over medium, add the oil and chopped poblanos, saute these for 3 minutes.
- Add in the chili powder, cumin, and corriander. Stir for one minute.
- Add in the reserved cup of veggies and juice from the original brisket recipe, 28 oz can of tomatoes, and 2 cups of beef stock. Stir to break up the tomatoes and bring to a simmer. Add the brisket and simmer for 15 to 20 minutes. While you are simmering prepare the toppings.
- Serve the chili with your desired toppings and enjoy!
