Brisket Chili

This warming and filling recipe is perfect to make with leftover or pre-cooked brisket. Plus– it’s made with no beans, in true Tex-Mex style.

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Cooking for 10 people

Ingredients

  • 10-inch Dutch Oven

Chili

  • 2 tbsp.

    olive oil

  • 1 cup

    diced onion

  • 4 cups

    whole peeled tomatoes crushed with juice (from can)

  • 3 pound

    of your favorite brisket

  • 1

    Serrano pepper

Spices

  • 1 cup

    chili powder

  • 3 tbsp.

    Paprika

  • 3 tbsp.

    Valentina's Red Rub

  • 2 tbsp.

    kosher salt

  • 1 tsp.

    cumin

  • 1 tsp.

    cayenne

Slurry

  • 1 cup

    flour

  • 3 oz.

    of water

1Food Prep

Mix together your slurry ingredients in a small bowl and set aside.

2Grill Prep

3The Cook

    • Place your Dutch oven directly onto 5-8 coals. Then, add 10–15 coals around your Dutch oven. Add more coals as needed.

    • Next, add your olive oil and onions to the Dutch oven. Sauté for 3 minutes to bring out the aroma.

    • Add your crushed tomatoes and water and stir well. Then, add your favorite brisket and remaining chili ingredients and stir well. Cover your Dutch oven and cook for 10-15 minutes.

    • Next, add your slurry mixture to thicken your chili. Stir in and cook for 10-15 minutes. Remove your Dutch oven from the coals and serve immediately.

Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford™ Charcoal.

  • For safe meat preparation, reference the USDA website.

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