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–+ servings
Leftover Brisket Chili
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5 from 6 votes

Leftover Brisket Chili

Course: Main Dish, Meat, Soup and Salad
Cuisine: Back to School, Fall, Keto, Low Carb, Quick and Easy, Winter
Servings: 4 people
Calories: 334kcal

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!

Nutrition

Calories: 334kcal | Carbohydrates: 12g | Protein: 28g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 400mg | Potassium: 1083mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1590IU | Vitamin C: 76.8mg | Calcium: 48mg | Iron: 4.1mg