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Brisket Chili Con Carne


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Brisket Chili Con Carne


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Brisket Chili Con Carne

This is a hearty dish, perfect on a chilly autumn day, and I felt really clever and thrifty because not only did I use the leftover brisket, but also the leftover pan juices (instead of canned broth) and leftover onions from cooking the brisket (so I didn’t have to sauté onions first


  • Prep Time : 10 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 10 min




  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cups chopped leftover brisket
  • 1 14-ounce can tomatoes, drained and coarsely chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 14 ounce can beef broth
  • 15 ounce can beans, drained


Heat the olive oil in a large, deep skillet. Add the onion and cook over medium heat for 3-4 minutes, or until it has softened. Add the meat, tomatoes, tomato paste, chili powder, bay leaf, oregano, cumin, crushed red pepper and beef broth. Stir, bring to a boil and lower the heat to a simmer. Cook for about 40 minutes. Add the beans. Cook for another 15-20 minutes, or until the chili is thick and most of the liquid has been absorbed. NOTE: to use leftover pan juices and/or onions: use about 1-1/3 to 1-1/2 cups juices (add water or canned broth if necessary). Do not sauté more onions; Place all the ingredients, including leftover onions in the pan and proceed.


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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