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
For the brisket
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.