Bacon fat, cumin, and ancho chile transform leftover brisket into something wilder than the original
Ingredients
Ingredients
- 1-2 Tablespoons Casa M Spice Co™ Uncontrolled Chain Reaction™ (to taste for heat)
- 1 pound bacon, cut into small pieces
- 2 pounds of leftover brisket, cut into bite-sized pieces (bark and fat included)
- 4 Tablespoons ground cumin
- 4 Tablespoons ground ancho chile
- 1 large sweet onion, peeled and diced
- 1 head of garlic cloves, peeled and minced
- 4 14.5 oz cans of fire roasted diced tomatoes
- 4 cups beef broth
- FOR THE TOPPINGS:
- Diced Sweet Onion
- Grated Cheddar Cheese
- Sour Cream
- Chili Beans (i.e. Kidney, Pinto, Vaquero, Rio Zape, etc.
Method
-
01
Dice onion, mince garlic, cut bacon and brisket
15 minGet your mise en place ready before you hit the heat — bacon rendered slow is the foundation here, so you want everything prepped and within arm's reach.
-
02
Brown bacon in cast iron pot over medium-high
8 minUse thick-bottomed cast iron pot.
-
03
Sauté garlic and onions until translucent
5 minYou're building flavor layers, so watch for that onion to turn clear and the garlic to smell sweet, not harsh; that's when you know the raw edge is gone and you're ready to add your spices.
-
04
Add broth, tomatoes, seasonings, brisket; bring to boil
8 minStir well before reducing heat.
-
05
Simmer covered for 4-6 hours, stirring hourly
5h mUse midpoint of 5 hours for planning; stir every hour.
-
06
Taste and adjust seasoning and consistency
5 minDo this in the last hour of simmering; uncover if thickening.
-
07
Serve over white rice with toppings
3 minLoad each bowl heavy with the brisket and broth, then top with diced onion, jalapeño, cilantro, and a squeeze of lime — the rice catches all that beautiful, spiced liquid underneath.
From Mike's Notebook
The bark and fat from brisket are the chili's best parts—don't trim them out.
Stir hourly for the full five hours; flavors won't deepen if you skip ahead.
Uncover in the last hour only if it needs thickening, otherwise it stays thin and brothy.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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