Smoked Brisket Chili Recipe (recipe and video)
Award-Winning Smoked Beef Brisket Chili. The perfect use for leftover brisket. You’re going to love this!
Ingredients
- 3slices bacon, diced
- 1 largeonion, chopped (about 2 cups)
- 1red bell pepper, chopped
- 3 clovesgarlic, finely diced
- 3 cupsleftover smoked beef brisket, cut up into 1-inch cubes
- 3 tablespoonschili powder
- 1 tablespooncumin
- ½ tablespooncanned chipotle in adobo sauce
- ½ tablespoonsmoked paprika
- 112 oz bottle beer
- ¼ cupcoffee, ((cold leftover coffee from your morning pot))
- 115 oz can diced tomatoes
- 115 oz can tomato sauce
- ½ canblack beans, drained and rinsed (used a standard 15 oz can)
- ½ cankidney beans, drained and rinsed (used a standard 15 oz can)
- ½ cancorn, drained and rinsed (used a standard 15 oz can) ((may also use 1 cup of grilled corn))
- 14 oz can diced green chili
Directions
- 1
In a large pot over medium heat, sauté bacon until crispy. Remove with a slotted spoon and reserve for later. If there is excess bacon grease remove it, otherwise cook the onions in it.
- 2
Add onions and cook until soft (about 5 minutes). Add bell pepper and garlic; cook 1 additional minute to soften.
- 3
Add the leftover cubed brisket and all dry seasonings. Let cook 1 minute stirring often. Get those seasonings integrated!
- 4
Add beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add chipotle, coffee, tomatoes, beans, corn, green chili, and the reserved bacon.
- 5
Bring to a low simmer, cover, and cook for a minimum of 30 minutes. The longer it cooks the more integrated and concentrated the flavors get. My recommendation is at least an hour (or better yet two) for a nice rich chili. If the stew starts to get too thick, you can add water ½ cup at a time to thin it out.