Smoked Brisket Chili
My famous homemade chili with leftover smoked beef brisket is rich, hearty, and over-the-top delicious!
Servings: 8
Ingredients
- 3 slices bacon diced
- 1 lg. yellow onion chopped
- 1 lg. red bell pepper chopped
- 3 cloves garlic pressed
- 2 lbs. leftover smoked beef brisket cubed, see recipe link below
- 3 T. chili powder
- 1 T. cumin
- 1 1/2 tsp. smoked paprika
- 2 tsp. adobo sauce (from chipotle peppers in adobo sauce)
- 1 (12 oz.) bottle beer non-alcohol: use chicken or beef broth
- 1/4 c. strong brewed coffee
- 1 (15 oz.) can diced tomatoes with liquid
- 1 (15 oz.) can tomato sauce
- 1 (15 oz.) can black beans drained and rinsed
- 1 (15 oz.) can dark red kidney beans drained and rinsed
- 1 (15 oz.) can whole kernel sweet corn drained and rinsed
- 1 (4 oz.) can diced green chiles
- TOPPINGS :
- Chopped cilantro
- Sliced green onions
- Shredded sharp cheddar cheese
- sour cream
Instructions
- In a large pot, over medium heat sauté bacon until crispy.
- Add the onions to the pot, cook until soft, about 5 minutes. Add bell pepper and garlic; cook an additional minute to soften.
- Add the leftover cubed brisket, chili powder, cumin, smoked paprika, and adobo sauce; cook 1 minute stirring constantly.
- Add the beer or broth and allow it to deglaze the pan and cook off the alcohol, about 1-2 minutes. Then add coffee, diced tomatoes, tomato sauce, beans, corn, and green chiles.
- Bring the chili to a low simmer, cover, and cook for 30 minutes to an hour. The longer it cooks the more concentrated the flavors become. If the chili starts to get too thick, you can add water ½ cup at a time to thin it out.
- Ladle chili into bowls, top with cilantro, green onions, Cheddar cheese, and a dollop of sour cream, Enjoy!
Notes
Recipe for Smoked Beef Brisket