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Smoked Brisket Chili
There is little question in our minds that the best BBQ is a properly smoked brisket. It’s a huge chunk of meat and often blesses us with leftovers and there is no bigger sin in BBQ than throwing away brisket. Here’s a great way to use that leftover brisket and take your chili to the next level! This is a great tailgating recipe!!
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Total Time
3 hr 30 min
Total Time
3 hr 30 min
Ingredients
  1. 3 Tablespoons Extra virgin Olive Oil
  2. 2 cups Red Onion, diced
  3. 1 cup Red Bell Pepper, diced
  4. 1 cup Green Bell Pepper, diced
  5. 6 Garlic Cloves, minced
  6. 3 Tablespoons
  7. Pork Barrel BBQ All-American Spice Rub
  8. 1 Tablespoon Cumin
  9. 1 Tablespoon dried Oregano
  10. 2 Pounds leftover Smoked Brisket (cubed)
  11. 1 (16 oz.) can Black Beans, drained
  12. 1 (16 oz.) can Great Northern Beans, drained
  13. 1 can (7 oz.) Roasted Green Chilies
  14. 2 (10 oz.) cans Fire-Roasted Tomatoes, diced
  15. 2 (12 oz.) Beer, your favorite brand
  16. Salt and Pepper, to taste
  17. ½ cup Cilantro, chopped
  18. ¼ cup Pickled Jalapenos
  19. 1 (8 oz.) container of Sour Cream
  20. 1 lb. pepper Jack Cheese, shredded
  21. 1 bag Corn Chips
Instructions
  1. Heat a large Dutch oven or stockpot over medium-high heat and add the olive oil and place onion, bell pepper and garlic in the pot and season with the
  2. Pork Barrel BBQ All-American Spice Rub, cumin and oregano, and sauté for 7 minutes.
  3. Add the cubed brisket and cook for 5 minutes. Add the green chilies and tomatoes and cook for 5 minutes. Add beer and reduce heat to low-medium and simmer for 2 hours with pot covered.
  4. Uncover pot and add black and great northern beans and season with salt and pepper to taste. Cook for an additional 1 hour uncovered on low heat.
  5. Skim any fat from the surface of the chili and serve garnished with chopped cilantro, pickled jalapenos, sour cream, cheese and corn chips.
Serves
  1. 6-8
Pork Barrel BBQ Sauce | Barbeque Sauce and Dry Rubs http://porkbarrelbbq.com/