Indulge in the succulent taste of smoky brisket with my ultimate chili recipe, coupled with the deliciousness of homemade cornbread. This recipe will satisfy your cravings for a hearty and flavorful meal that is sure to impress. So sit back, savor the aroma, and get ready to experience the richness of this mouthwatering dish.

Experience the Richness of Smoked Brisket in My Top Choice Chili Recipe, Served with Mouthwatering Homemade Cornbread

Are you a fan of smoked brisket? Have some leftovers from a weekend barbecue party? Wondering what to do with them? I have just the recipe for you – my top choice chili made with leftover brisket and served with the most delicious homemade cornbread!

Introduction

Before we get started, I want to let you know that this article is sponsored content by Ritual – a brand that offers multivitamins with 10 essential nutrients for men, women, over 50, prenatal, postnatal, and teens. But, I assure you that the recipe and the content of this article are 100% unique and my own. Now, let’s dive in!

The Recipe

Here’s what you’ll need:

For the Chili

• 2 cups leftover smoked brisket, chopped into small pieces
• 2 cans of crushed tomatoes
• 2 tbsp chili powder
• 1 tsp cocoa powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp brown sugar
• Salt and pepper to taste

For the Cornbread

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup honey
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted

Instructions

For the Chili

1. Preheat your oven to 275 degrees F.
2. In a Dutch oven or an oven-safe pot with a tight-fitting lid, combine the crushed tomatoes, chili powder, cocoa powder, cumin, smoked paprika, garlic powder, onion powder, brown sugar, salt, and pepper. Mix well.
3. Add the chopped brisket to the mixture and stir until well combined.
4. Cover the pot with the lid and place it in the oven.
5. Cook for 2-3 hours or until the meat is tender and the sauce has thickened. You can also cook it on the stove over low heat for about 3-4 hours if you don’t have an oven-safe pot.
6. If the chili gets too thick, you can thin it out with vegetable stock.

For the Cornbread

1. Preheat your oven to 400 degrees F and grease a 9-inch baking dish.
2. In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, baking soda, and salt. Mix well.
3. In another mixing bowl, whisk together the buttermilk, eggs, honey, sugar, and melted butter.
4. Pour the wet mixture into the dry mixture and whisk until well combined.
5. Pour the batter into the greased baking dish and bake in the preheated oven for 20-25 minutes or until golden brown.

Serve the chili hot with a slice of warm cornbread and enjoy!

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FAQs

1. Can I make this chili recipe if I don’t have leftover brisket?

Yes, you can substitute brisket with ground beef or any other meat of your choice.

2. Can I use store-bought cornbread instead of making it at home?

Yes, you can use store-bought cornbread if you don’t have time to make it at home.

3. Are Ritual’s multivitamins safe for pregnant women?

Yes, Ritual offers a prenatal multivitamin that is safe for pregnant and breastfeeding women.

4. Can I take Ritual’s multivitamins even if I have allergies?

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Conclusion

In conclusion, this top choice chili recipe is perfect for those who love smoked brisket and want to try something new with their leftovers. It’s easy to make and incredibly satisfying. And, with Ritual’s multivitamins, you can ensure that you’re getting all the essential nutrients your body needs to thrive. So, what are you waiting for? Give this recipe a try and let me know how it turned out!