This recipe is a hearty, smoky take on traditional Mexican food. The chile sauce in this dish is made by slowly smoking the meat in a smoker before cooking it in a pot with tomatoes and spices.
The leftover smoked brisket chili is a great dish to make with leftover smoked brisket. You can use the meat in tacos or burritos, or even on top of nachos.
With smoky brisket, fiery chiles, and delicious seasonings, Chile with Brisket with Mesquite Smoke is full of Tex-Mex flavor.
Chile with Mesquite Smoked Brisket
There’s nothing quite like Mesquite Smoked Brisket, except maybe in Tex-Mex chili.
My husband, who is from the South, was wanting BBQ, and no one does barbecue like Texans, so we set out to locate the finest barbeque we could.
I had been reading Trip Advisor reviews about a unique restaurant in Odessa that offers excellent smoked brisket.
The restaurant’s name is the Bar-B-Que Barn, and the proprietor, Darren Glisson, was not only very kind but also generously provided samples of his smoked brisket and smoked turkey.
The turkey was good, but the brisket was outstanding.
Darren claims to smoke 30 pounds of beef for 30 hours over Mesquite.
The result is a deliciously smoky meat that falls apart when cut.
We had to purchase a pound of that fantastic brisket in addition to our sandwiches.
Where else can you find beef with so much flavor and quality?
When we got home, I wanted the brisket to last even longer, so I made Mesquite Smoked Brisket Chile with it.
I used the typical components of onions, which I caramelized for additional taste, as well as tomatoes, garlic, green and chipotle peppers, broth, a bit of vinegar, and molasses for flavor depth.
Normally, I don’t add beans to Chilean dishes, but I did in this one for additional taste and health.
I also added Mesquite Smoke Powder, cumin, smoked paprika, a little dry mustard, and Seasoning for Montreal Steaks, which is a wonderful combination of spices for beef.
As much as we enjoyed our Mesquite Smoked Brisket Chile, we hope you will as well.
Chile with Mesquite Smoked Brisket Ingredients
- Olive oil is a kind of oil that comes from
- Onion, yellow
- Mesquite Smoked Brisket
- Green Chiles, Chopped
- Adobo Sauce with Chipotle Peppers
- Broth made with chicken
- Beans, black
- Powdered espresso
- Worcestershire Sauce (Worcestershire Sauce)
- Montreal Steak Seasoning
- Smoked Mesquite Powder
- Paprika that has been smoked
- Mustard Powder
How to Make Brisket Chile with Mesquite Smoke
Add olive oil to a frypan set over medium-high heat.
Add the chopped onions and garlic after it has reached room temperature. Cook, stirring occasionally, until the sugars have caramelized, approximately 2-3 minutes. Remove from the heat and put aside.
Add the smoked brisket, green chilies, chipotle peppers, tomatoes, chicken broth, black beans, vinegar, molasses, espresso powder, Worcestershire sauce, steak seasoning, cumin, mesquite smoke powder, smoked paprika, and dry mustard to a slow cooker set to low.
Stir in the caramelized onions and garlic until everything is well combined.
Cook for 5-6 hours, covered, before serving.
Top with shredded cheddar cheese and sliced avocado, if desired.
Try Slow Cooker Chicken Chile as well.
Recipes to Print
Mesquite Smoked Brisket Chile
Brisket with Mesquite Smoke With smoky brisket, fiery chilies, and delicious seasonings, Chile is bursting with Tex-Mex flavor. This is the Chile to warm you up on a wet day.
Time to Prepare: 10 minutes
6 HOURS TO COOK
Time allotted 6 hours and 10 minutes
Course Description: Main Course
Recipes using chiles as a keyword
6 person servings
Calories: 172 kilocalories
- 1 tablespoon extra virgin olive oil
- 1 chopped little yellow onion
- 3 garlic cloves
- 1 pound smoked brisket (cut into tiny pieces)
- 1 4.5 oz can green chilies, chopped
- 1-2 teaspoons chopped chipolte peppers in adobo sauce
- 1 15 oz. can diced tomatoes with liquid
- 1 14-ounce can of low-sodium chicken broth
- 1 can (15 oz.) black beans Rinsed and drained
- 1 1/2 tbsp vinaigrette
- 2 tbsp Molasses de Black Strap
- 1 tsp espresso powder (instant)
- 1 tablespoon of Worcestershire sauce
- Montreal Steak Seasoning, 3/4 tsp
- 1 teaspoon cumin
- 1 1/2 teaspoon powdered mesquite smoke
- 1 tsp paprika (smoked)
- 1/2 teaspoon mustard powder
Over medium high heat, heat a sauté pan. Cook, stirring occasionally, until the onions are caramelized, approximately 2-3 minutes. Cook for a further minute after adding the garlic. Remove from the equation.
Brisket, green chiles, chipolte peppers, tomatoes, chicken broth, black beans, vinegar, molasses, esoresso powder, Worchestershire sauce, Montreal Steak Seasoning, cumin, Mesquite Chile powder, smoked paprika, and dry mustard all go into a slow cooker set on low heat. Stir in the onion and garlic combination that has been sautéed.
Cook for 5-6 hours with the lid on.
Calories: 172kcal | Carbohydrates: 8g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 104mg | Potassium: 425mg | Sugar: 5g
The leftover smoked brisket recipes are a great way to use up leftover smoked brisket.
- beer brisket chili
- brisket chili diners, drive-ins and dives
- smoked brisket chili’s
- traeger smoked brisket chili
- brisket chili verde