Livefire Brisket Chili
Prep time
Cook time
Total time
A great use of leftover brisket
Cuisine: American
  • 2 pounds smoked brisket, cut into chunks
  • 2 28 ounce cans of fire-roasted tomatoes, crushed
  • 1 white onion, chopped
  • 1 bottle (12 ounces) dark beer
  • 2 tbsp ancho chile powder
  • 2 tbsp guajillo chile powder
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp chipotle flakes
  • 1 tsp salt
  • cayenne chile powder to taste (for heat)
  1. Before making the chile, add ancho and guajillo chile powder and cumin in a dry skillet and toast over medium heat until toasted (aroma will make it obvious).
  2. In a large pan or Dutch oven, add the beer, onion and toasted chiles and cumin and cook over medium high heat until the liquid is almost gone.
  3. Add chipotle flakes and cayenne, then add tomatoes, brisket, salt and chili powder.
  4. Simmer for a couple hours, then serve with grated cheddar cheese and creme fraische.
Recipe by livefire at