In Northern Michigan, chili isn’t just a meal; it’s a survival strategy for the winter. This recipe takes those delicious Christmas brisket leftovers and transforms them into a smoky, thick, and satisfying chili that tastes even better the next day.

• Prep time: 15 minutes
• Cook time: 1–2 hours (low and slow)
• Serves: 6–8 hungry people

The Ingredients

• The Star: 2–3 lbs leftover brisket (a mix of point and flat), cubed into 1/2-inch pieces.
• The Base: 1 large yellow onion (diced), 1 bell pepper (diced), 3 cloves garlic (minced).
• The Heat: 1–2 jalapeños (seeded and diced) or chipotle peppers in adobo for extra smoke.
• The Liquid: 1 cup strong black coffee or 12 oz beef broth, 2 cups beef stock.
• The Pantry: 2 cans (15 oz) diced tomatoes, 1 small can tomato paste, 2 cans kidney or black beans (drained/rinsed).
• The Spices: 3 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, salt and pepper to taste.
• Salty/Umami Kick: 1 tbsp Worcestershire sauce or soy sauce.
• The Secret: 1 tbsp brown sugar and a pinch of cinnamon (trust me on this).

The Process

1. Sauté the Aromatics: In a large Dutch oven or heavy pot over medium heat, sauté your onion, bell pepper, and jalapeños until soft. Add the garlic and cook for another minute until fragrant.
2. Bloom the Spices: Add the tomato paste and all your dry spices (chili powder, cumin, paprika, cinnamon). Stir constantly for 2 minutes. This “blooms” the spices in the heat, releasing way more flavor.
3. Deglaze the Pot: Pour in 1 cup of strong black coffee or extra beef broth. Use a wooden spoon to scrape up all those flavorful brown bits (the “fond”) from the bottom of the pot. Let it simmer for a few minutes to integrate the flavors.
4. The Simmer: Add the diced tomatoes, beef stock, beans, and brown sugar. Bring to a light boil, then reduce heat to low.
5. Add the Brisket: Fold in your cubed brisket. Since the meat is already cooked, we aren’t trying to cook it further—we are just letting it get “happy” in the sauce. The fat from the point will start to melt into the chili.
6. Slow and Low: Cover and simmer for at least 1 hour. If it gets too thick, add a splash more beef stock. If it’s too thin, simmer with the lid off for the last 20 minutes.

Tom’s Pro Tips for Northern Michigan Chili

• The Coffee Trick: Using black coffee instead of beer is a secret many pitmasters use. It adds a dark, earthy bitterness that complements the smoke of the brisket perfectly without tasting like a latte.
• The Flat Tip: Since your flat was a little dry, dicing it small and letting it simmer in the chili liquid will actually rehydrate the fibers, making it tender again.
• The Point Tip: If you have extra fatty pieces from the point, don’t trim them off! They act like “flavor bombs” in the chili.
• The Toppings: Serve with a big dollop of sour cream, shredded sharp cheddar, and some sliced green onions. If you want to go full Michigan style, serve it with a side of Jiffy cornbread.

Note: This chili freezes exceptionally well. If you have a massive amount of leftovers, portion it out into freezer bags for a quick “heat and eat” meal after a day of shoveling snow!