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Leftover Texas brisket chilli

April 22, 2015

Leftover brisket chilli - mycustardpie.comAfter negotiating the wildness of the Sheikh Zayed Road, heaving home over seven and a half kilos of beef, then cooking it over flame and wood, I felt like a brave hunter-gathering, early homosapian. Ok, I drove in a Pajero and used a gas barbecue with wood chippings, but give a girl her warrior fantasy moment.

The problem with spare barbecued meat is, unlike when cooked in the oven, the smoky flavour can be less appealing in classic leftover dishes like rissoles or Shepherd’s pie.  This chilli worked so well that KP declared that it was better than a) the brisket off the barbecue and b) my normal chilli. I am going to take this as a huge compliment as both a) and b) were delish (and you know I’m loathe to blow my own trumpet).

Forgive the vagueness of this recipe as I whipped it together without measuring. I would have made notes if it wasn’t thrown together in haste as KP, Houseguest and I were very hungry.

Leftover Texas Brisket Chilli

  • Servings: 5-6
  • Difficulty: easy
  • Print


  • olive oil
  • 2 onions, chopped
  • 2 cloves of garlic, minced
  • 2 teaspoons chilli powder (depending on the heat)
  • 2 teaspoons ground cumin
  • Leftover barbecued beef brisket cut into cubes – about 750g I think (use what you have)
  • Ripe tomatoes (about 800g, a power blender full, whizzed smooth – or use tinned toms)
  • 1/2 stick of cinnamon
  • 2 tins of kidney beans, drained
  • sea salt and black pepper
  • Fresh coriander and sour cream to serve


  1. Heat a glug of olive oil in a pan (I used a Le Creuset cast iron casserole), saute the onions until soft, golden and just starting to go brown round the edges, add the garlic for the last couple of minutes.
  2. Add the chilli powder and cumin to the pan and cook briefly, for about a minute, stirring so they don’t catch. Stir in the cubes of brisket so they are coated with the spicy onion mixture.
  3. Pour in the tomato puree, stir to combine, adding the cinnamon stick. Simmer gently for about 30 minutes.
  4. Add the kidney beans and cook over a low to medium heat for 15-20 minutes. The beans should be warmed through but retain their shape. Season to taste. Serve with fresh coriander, sour cream and rice.

Leftover brisket chilli - mycustardpie.comDo you have any favourite tips for using leftover meat from the barbecue?

  1. April 22, 2015 10:34 pm

    Our kind of stuff… looks very delicious. We often make a pie out of leftover barbeque meat after having minced them and spiced it up with fresh herbs and spices. Or use them as fillings for Kathi Rolls (paratha wraps).

  2. April 22, 2015 11:20 pm

    Y’all are making me hungry. *stomach rumbles*

  3. April 23, 2015 5:16 am

    This is my kind of grub! I love anything cooked outdoors!

  4. April 23, 2015 11:42 am

    Wow 7.5kg of meat – now that’s a feast! Lovely photos too

  5. April 23, 2015 1:32 pm

    A great idea! This chilli must be very flavourful.

    Wow, we don’t eat even eat that much meat in a year! 😉



  6. The Real Geordie Armani permalink
    April 23, 2015 1:38 pm

    I am surprised there was anything left after the bbq, try doing this in the slow cooker but at the meat near the end otherwise it shreds.

  7. ramblingtart permalink
    April 23, 2015 1:39 pm

    Oh man, I haven’t had good brisket since I left Texas. 🙂 This sounds absolutely marvelous. 🙂

  8. April 24, 2015 11:35 am

    love it 🙂

  9. April 24, 2015 11:25 pm


  10. April 25, 2015 2:58 am

    OH my god. NEED! This looks so delicious.

  11. April 26, 2015 9:31 am

    I just used a half ream of paper printing out some of your recipes. I am making a notebook called “One Day I Can Have This.” You have a lot of recipes I will be trying. One day. 🙂

  12. April 26, 2015 4:17 pm

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  13. April 27, 2015 7:09 pm

    Yummy! We love brisket!

  14. May 3, 2015 10:49 pm

    I made it yesterday & both my hubby Petet & I devoured it all! Hahaha!
    Divine tasty food dish,…very Yum Yum too, dear Sally!. Xxx

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