Brisket chilli

Brisket chilli

The Hang Fire Cookbook

This is our favourite chilli recipe, and it’s one we get a lot of requests for. It’s a great way to use up any leftover brisket (if there is such a thing?), or if your brisket smoke hasn’t gone according to plan (hey, it happens to the best of us in the beginning) this recipe will be your saving grace.


Quantity Ingredient
250g coarsely minced chuck steak
3 tablespoons plain flour
1.25 litres beef stock
2 tablespoons balsamic vinegar
50g tomato puree
1 large onion, diced
3 garlic cloves, finely chopped
1 red bell pepper, deseeded and diced
2 fresh green jalapenos, deseeded and finely chopped
300g smoked brisket, chopped
3 tablespoons finely chopped coriander

For the chilli seasoning

Quantity Ingredient
2 teaspoons chilli powder, (adjust to level of spiciness desired)
3 teaspoons dried oregano
2 teaspoons smoked paprika
1 teaspoon chilli flakes
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoons onion powder
1/2 teaspoon sea salt flakes
1/2 teaspoon freshly ground black pepper


  1. In a small bowl, combine all the seasoning ingredients and set aside. Next, in your favourite frying pan, cook the minced chuck over medium-high heat for around 10 minutes, making sure the meat is cooked through. Put the browned minced chuck in a colander set inside a bowl to reserve any fat and leave to drain.
  2. In a saucepan, add 4 tablespoons of the strained beef fat and add the flour. Whisk up into a roux, over medium heat, stirring constantly for about 5 minutes. Gradually add the beef stock, a ladle at a time. Stir in the balsamic vinegar and tomato purée, making sure both are fully mixed. Turn the heat down to low, and simmer for 15 minutes, stirring frequently.
  3. Back to the pan you cooked your minced beef in. Put the pan over medium-high heat, add 2 tablespoons of the reserved beef fat and fry your onion for a few minutes, then add the garlic, bell pepper and jalapeños. Cook until softened, around 5 minutes. Turn the heat down to medium-low and add your seasoning mixture, stir well for a minute or so, then stir in the browned mince. Pour in your roux and let it simmer over low heat for about 40 minutes, stirring frequently to make sure it doesn’t stick to the bottom of the pan.
  4. At this stage, take about a quarter of the mixture out and put in a blender or food processor. Purée for 3–4 minutes, until smooth, then return to the pan. This gives a really thick, delicious consistency to your chilli. If your chilli mix needs more liquid, add a splash of water to loosen.
  5. Finally, add in your smoked brisket and coriander and simmer over low heat for 15 minutes before serving. Adjust the seasoning to your taste. Serve with a large slice of warm, buttered Cheddar Jalapeño Cornbread.

A hearty meal

  • If opting to use only raw beef, just up the total weight to 500g. Chuck and brisket are a flavourful combination, and if you want a super-beefy chilli throw in 100g lean minced beef hearts. Trust us, it works.
Deep South
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