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Smoked Brisket Red Chili
Andre Lewis

Smoked Brisket Red Chili

Leftover brisket earns a second life in a brick-red sauce made from dried chiles instead of canned beans. Add the meat late enough that it stays in recognizable pieces. This one carries smoke, but the lime at the end keeps it from tasting like yesterday's barbecue sauce.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 dried ancho chiles stemmed and seeded
  • 2 dried guajillo chiles stemmed and seeded
  • 2 cups hot low-sodium beef broth
  • 1 tbsp neutral oil
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 2 tbsp tomato paste
  • 2 lbs cooked smoked brisket cut into 3/4-inch pieces
  • 1 tsp kosher salt
  • 1 tbsp fresh lime juice

Method
 

  1. Toast the ancho and guajillo chiles in a dry Dutch oven over medium heat for 30 seconds per side until fragrant but not blackened.
  2. Soak the chiles in the hot broth for 15 minutes, then blend the chiles and broth until completely smooth.
  3. Heat the oil in the Dutch oven, cook the onion for 6 minutes until golden at the edges, and stir in the garlic, cumin and tomato paste for 1 minute.
  4. Pour in the chile puree, add the brisket and salt, and simmer uncovered for 40 minutes until the meat reaches 165°F and the sauce turns glossy.
  5. Stir in the lime juice and rest the chili for 10 minutes before serving so the sauce settles.