Smoked Brisket Chili
I just got my very first backyard smoker! My first experiment in Smoking food was a full brisket. I love good chili and this was pretty easy. I decided to use all that flavor to make chili even “mo betta”. This is a relatively quick to make as the meat is already cooked.
2 lbs – smoked brisket , ground
~32 oz – Beef Broth or equivalent (Better than Bouillon + water)
1 – 29 oz can of pinto beans
1 – 29 oz can of red kidney beans
1 – 15 oz can of beans of your choice – pinto, navy, black
1 – 28 oz can of Cento whole tomatoes
1 Tbs extra-virgin olive oil
1 large white onion, rough chopped
3 cloves garlic, minced
1 Pablano pepper, rough chopped
1 1/2 Tbs chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1/4 tsp cayenne pepper (or more if you like)
Kosher salt and coarse ground pepper to taste
Shredded cheddar cheese
scallions, finely chopped
- Grind your smoked meat (brisket or something wilder) at the largest setting or finely dice your meat.
- In a pot or dutch oven on medium heat, add oil, onions and peppers. Allow them to sweat for about 3 minutes, then stir in garlic, chili powder, cayenne, cumin, oregano and paprika. Allow spices to bloom ~ 1 minute.
- Stir the meat to encourage that wonderful smokey-ness to spread out and mingle.
- Then add the beans, you can rinse them first if you like but I don’t for this dish.
- Then squish (yep that there is the technical term!) your tomatoes one at time and then dump in any remaining tomato goodness in the can.
- Add the beef stock in a cup at a time, until your chili is close to the consistency you want.
- Stir it all together. Taste for salt and pepper and adjust as needed, Bring the pot to a slow simmer and just let those flavors do their thing for 30-45 minutes.
My favorite serving is to top a big bowl of this chili with shredded cheddar, a large dollop of sour cream, finely chopped scallions and a hand full of good tortilla chips that you can play with till the chili has cooled enough to start shoveling with the spoon.