What cut of brisket should I use?
Look for brisket flat (leaner, easier to cube) or a small piece of point (fattier, extra rich). Either works. If your brisket is very fatty, trim down to about a quarter-inch fat cap and remove any hard chunks of fat that will not render.
Can I make brisket chili with leftover smoked brisket?
Absolutely, and it is a cheat code. Skip the raw brisket browning step. Start by cooking the onion and spices, build the broth, then add 2 to 2 1/2 pounds chopped leftover brisket. For super juicy brisket, add it in the last 20 to 30 minutes just to heat through. If your leftover brisket is lean or a little dry, add it earlier (about 45 minutes before serving) and splash in a bit of broth so it has time to soften.
Do beans belong in brisket chili?
In my kitchen, yes, if you want them. Pinto or kidney beans make it heartier and stretch the pot. If you are anti-bean, leave them out. Just know the chili may reduce and thicken a little faster, so you can hold back 1/2 to 1 cup broth at first and add as needed while it simmers.
How do I thicken chili without flour?
Three easy ways: simmer uncovered longer, mash a half cup of beans into the pot, or stir in a crushed tortilla chip handful near the end. (Yes, it works. No, it is not weird.)
How spicy is this?
As written, it is a medium warmth. For milder chili, use mild chili powder and skip the jalapeño. For hotter, add chipotle in adobo or a pinch of cayenne.
