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Leftover Brisket Smoked Chili Recipe

Brisket chili is a hearty and flavorful dish that combines tender chunks of brisket with a rich and spicy tomato-based sauce. The brisket is first seared to develop a nice crust and then slow-cooked with onions, garlic, diced tomatoes, kidney beans, black beans, tomato paste, and chili powder. This combination of ingredients creates a thick and flavorful chili perfect for a cold winter day or a cozy night. Brisket chili can be enjoyed independently or served with toppings such as shredded cheese, sour cream, and fresh cilantro. It’s a delicious and satisfying meal that’s sure to become a favorite!
What you need:

One jalapeno, seeded and diced
One can of black beans
One can of kidney beans
Olive oil
1/2 red pepper, seeded and diced
1/2 green pepper, diced
1/2 white onion, diced
3 1/2 cups crushed tomatoes
3 1/2 cups fire-roasted tomatoes
1 1/4 cup brisket
Two tablespoons of chili powder
One tablespoon of Worcestershire sauce
Two teaspoons cumin
One teaspoon of smoked paprika
One teaspoon of kosher salt
One teaspoon of freshly ground black pepper

Heat the oil in a cast iron dutch oven over medium-high heat. Add the chili powder, cumin, paprika, salt, and pepper. Stir to combine. Stir in crushed tomatoes, fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and brisket. Stir to combine ingredients well.

Cover the dutch oven and place it on a preheated smoker (250-275 degrees) for 30 minutes. Remove the lid and stir the chili. Continue smoking for two more hours, uncovered, stirring every 30 minutes.

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