Smoked Brisket Chili Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

3 slices bacon, diced

1 large onion, chopped (about 2 cups)

1 red bell pepper, chopped

3 cloves garlic, finely diced

3 cups leftover smoked beef brisket, cut up into 1-inch cubes

3 tablespoons chili powder*

1 tablespoon cumin

½ tablespoon canned chipotle in adobo sauce**

½ tablespoon smoked paprika

1 12 oz bottle beer

¼ cup coffee, ((cold leftover coffee from your morning pot))

1 15 oz can diced tomatoes

1 15 oz can tomato sauce

½ can black beans, drained and rinsed (used a standard 15 oz can)

½ can kidney beans, drained and rinsed (used a standard 15 oz can)

½ can corn, drained and rinsed (used a standard 15 oz can) ((may also use 1 cup of grilled corn))

1 4 oz can diced green chili

Directions

Sauté

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.

Soften

Add onions and cook until soft (about 5 minutes). Add bell pepper and garlic; cook 1 additional minute to soften.

Combine

Add the leftover cubed brisket and all dry seasonings. Let cook 1 minute stirring often. Get those seasonings integrated!

Add Liquids

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.

Simmer

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.

Nutrition

• Calories: 275 kcal
• Total Fat: 14 g
• Saturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 81 mg
• Sodium: 351 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 28 g