Serves 6-8 | Total Time: 3 hr 30 min

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!!

Ingredients

• 3 Tablespoons Extra virgin Olive Oil
• 2 cups Red Onion, diced
• 1 cup Red Bell Pepper, diced
• 1 cup Green Bell Pepper, diced
• 6 Garlic Cloves, minced
• 3 Tablespoons
• Pork Barrel BBQ All-American Spice Rub
• 1 Tablespoon Cumin
• 1 Tablespoon dried Oregano
• 2 Pounds leftover Smoked Brisket (cubed)
• 1 (16 oz.) can Black Beans, drained
• 1 (16 oz.) can Great Northern Beans, drained
• 1 can (7 oz.) Roasted Green Chilies
• 2 (10 oz.) cans Fire-Roasted Tomatoes, diced
• 2 (12 oz.) Beer, your favorite brand
• Salt and Pepper, to taste
• ½ cup Cilantro, chopped
• ¼ cup Pickled Jalapenos
• 1 (8 oz.) container of Sour Cream
• 1 lb. pepper Jack Cheese, shredded
• 1 bag Corn Chips

Instructions

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 Pork Barrel BBQ All-American Spice Rub , cumin and oregano, and sauté for 7 minutes. 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. 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. Skim any fat from the surface of the chili and serve garnished with chopped cilantro, pickled jalapenos, sour cream, cheese and corn chips.