Smoked Brisket Chili

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.

 

 

 

 

 

 

Ingredients:

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
Sour Cream
scallions, finely chopped

Directions:

  1. Grind your smoked meat (brisket or something wilder) at the largest setting or finely dice your meat.
  2. 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.
  3. Stir the meat to encourage that wonderful smokey-ness to spread out and mingle.
  4. Then add the beans, you can rinse them first if you like but I don’t for this dish.
  5. 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.
  6. Add the beef stock in a cup at a time, until your chili is close to the consistency you want.
  7. 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.