Brisket is like the gift the keeps on giving. Leftovers can be even better than the original cook. Brisket leftover chili is always a go to but this fall, I thought I'd catch that Homemade Queso Craze and bring you... SMOKED QUESO BRISKET CHILI.
Who doesn't like brisket leftover chili and who doesn't love homemade queso? I sure don't know anyone who doesn't love both. The fun part about this recipe is you make your own homemade queso and decide completely what you want to do with it. Dump it in the whole chili or serve it on top in a fun design. All I know is it is going to be you new brisket leftover chili recipe.
Smoked Brisket (2 1/2 cups, left overs, cut into small chunks)
Tomato Sauce (1 large can) Italian Seasoning (1 Tbsp)
Salt (1 tsp) Pepper (1/4 tsp)
Chili Powder (1/2 Tbsp) Cumin (1 tsp)
Oregano (1 tsp) Garlic (5 cloves, finely diced) Beef Broth (3 cups)
Onion (1 medium, diced)
Celery (2 stalked, chopped) Black Beans (1 can, rinsed and drained)
White Kidney Beans (1 can, rinsed and drained) Diced Tomatoes (1 can, juices included)
Pasta (1 cup desired)
Olive Oil (2 Tbsp)
Butter (2 Tbsp) Flour (2 Tbsp, all purpose) Salt (11/2 tsp)
Milk (2 cups)
Cheddar Cheese (2 cup, shredded)
DIRECTIONS: In a large pot, on medium high heat, add the olive oil, onions and celery. Cook until almost translucent. Then add garlic and all seasonings. It is important to always cook your seasonings to your smoked queso brisket chili before adding liquid. This makes them more flavorful (about 1 minute)
Then add your tomato sauce, beef broth, diced tomatoes, and smoked brisket. Let this all simmer for about 30 minutes. (note, don't add the beans to the brisket leftover chili yet or they will get mushy)
- The main star of the show is the brisket leftovers. This giant brisket was done on my Louisiana Grills Black Label 1200. Fueled by Pitmasters Choice Premium Pellets (Use "ScaleAndTailor10" for 10% off at checkout) -
In the meantime, lets get to the Homemade Queso. SUCH an easy recipe that you can use in so many ways. In a medium pot, on medium low heat, add butter and melt. Then add the salt and flour. With a spatula, stir constantly making sure not to burn the roux you are creating. A roux is a butter flour mixture that helps thicken any liquid.
Then slowly add your milk, then your cheese, thickening as you stir. Making this homemade queso requires your constant attention, but once set, is well worth the effort. Once it is as the consistency you wish, remove from heat.
Add the beans and pasta to the brisket leftover chili and cook for another 20 minutes. Now comes the fun part. Either top you chili with a fun queso design (see video for ideas) OR dump the whole queso into your brisket leftover chili for The Best Smoked Queso Brisket Chili.
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