Are you looking for a cozy yet unforgettable meal to warm up your soul on a chilly evening? Look no further than my go-to recipe for chili with smoked brisket and scrumptious homemade cornbread. This mouth-watering dish combines the hearty flavors of tender brisket, savory spices, and tangy tomatoes with the irresistible texture of fluffy cornbread. Perfect for sharing with family and friends, this recipe is sure to become a staple in your kitchen during the cooler months. Let’s dive in and discover how to prepare this delicious and comforting meal.
Introduction
Are you looking for a delicious and hearty meal to warm you up this fall? Look no further than this mouth-watering chili recipe featuring leftover brisket. In this article, we will share with you the speaker’s favorite chili recipe for cooler weather. Using a Dutch oven and a few simple ingredients, you can have a pot of warm and tasty chili that everyone in your family will love.
Ingredients
The following ingredients are needed to make this chili recipe:
- Leftover brisket or chuck roast
- Olive oil
- Crushed tomatoes
- Onion
- Bell pepper
- Chili pepper
- Garlic
- Chili powder
- Paprika
- Cumin
- Oregano
- Cocoa powder
- Salt
- Beef Stock
Directions
Let’s take a look at how to make this delicious chili recipe:
- Heat olive oil in the Dutch oven over medium heat. Once the oil is hot, sauté the onions, bell pepper, and chili pepper until they are tender.
- Add the leftover brisket or chuck roast, crushed tomatoes, garlic, chili powder, paprika, cumin, oregano, salt, and beef stock to the pot.
- Stir all of the ingredients together and then place the Dutch oven in the preheated oven at 275 degrees Fahrenheit.
- Let the chili cook for two to three hours, checking after one hour to see if any additional liquid is needed.
- Once the chili is done, serve it hot with your favorite toppings, like sour cream, cheese, and green onions.
Homemade Cornbread
What better way to enjoy chili than with a side of scrumptious homemade cornbread? Here’s a recipe to make a delicious cornbread to serve with your chili.
Ingredients:
- All-purpose flour
- Yellow cornmeal
- Sugar
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Large egg
- Unsalted butter
Directions:
- Preheat your oven to 400 degrees Fahrenheit and grease a 9-inch square baking dish.
- Combine the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined.
- Pour the batter into the greased baking dish and bake for 20-25 minutes or until lightly golden brown on top.
- Serve the cornbread with the chili and enjoy!
FAQ
Here are some frequently asked questions about this chili recipe:
Q: Can I use ground beef instead of leftover brisket?
A: Yes, you can use ground beef instead of leftover brisket or chuck roast.
Q: Can I use a regular pot instead of a Dutch oven?
A: Yes, you can use a regular pot, but make sure it’s oven-safe and can withstand high temperatures.
Q: Can I make the chili in a slow cooker instead of the oven?
A: Yes, you can make the chili in a slow cooker. Cook on high for 4-5 hours or low for 7-8 hours.
Q: How long does leftover chili last in the fridge?
A: Leftover chili can last up to four days in the fridge when stored in an airtight container.
Q: Can I freeze leftover chili?
A: Yes, you can freeze leftover chili for up to three months. Make sure to store it in an airtight container or freezer-safe bag.
Conclusion
This chili recipe with leftover brisket is sure to become a favorite in your household. It’s simple, delicious, and perfect for those chilly fall days. And, paired with homemade cornbread, it’s a meal that everyone will love. So, grab your Dutch oven and get ready to make some scrumptious chili that will warm your belly and your soul.
