Smoked Brisket Chili

Smoked Brisket Chili

with Chili Sauce

prep

30 Min

cook

3 Hrs

feeds

6-8

The perfect use for leftover smoked brisket! Every delicious bite is loaded with smoky meat, roasted peppers and hearty beans!

Ingredients

5 pounds smoked brisket, diced

4 / 28 ounces can diced tomatoes

4 / 28 ounces can kidney beans

4 / 8 ounces can black beans

4 Anaheim peppers, roasted

4 jalapeño peppers, diced

3 passilla peppers, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 orange bell pepper, diced

1 green bell pepper, diced

3 white onions, diced

2 red onions, diced

12 ounces of your favorite beer

1 Tablespoon cumin seed

Salt and pepper to taste

4 garlic cloves, minced

8 whole dried New Mexico or California chilis

7 cups water

5 pounds smoked brisket, diced

4 - 28 ounces can diced tomatoes

4 -28 ounces can kidney beans

4 - 8 ounces can black beans

4 Anaheim peppers, roasted

4 jalapeño peppers, diced

3 passilla peppers, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 orange bell pepper, diced

1 green bell pepper, diced

3 white onions, diced

2 red onions, diced

12 ounces of your favorite beer

1 Tablespoon cumin seed

Salt and pepper to taste

4 garlic cloves, minced

8 whole dried New Mexico or California chilis

7 cups water

Instructions

The Brisket

STEP 1

You will need at a least a 16-quart pan. Heat pan on medium heat and toast cumin seed. Add 2 Tablespoons of oil, add onions and jalapenos to pot. Sauté until onions are translucent and start to brown. Add beer, reduce liquid by half on medium high. Add tomatoes, beans, peppers, brisket and chili sauce simmer for 3 hours mostly covered. Salt and Pepper to taste.

The chili sauce

STEP 1

Add water, garlic, and dried chilies bring to boil turn off heat let rest for 15 minutes, blend until smooth.