Spicy Smoked Brisket Chili Dutch Oven Recipe is the perfect way to take leftover Smoked Brisket to the next level! Now I had never smoked anything in a Dutch Oven prior to this. I do have to say I am eager to try out more recipes smoked like this in the future.
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I grew up with everything being cooked in Cast Iron. With having a glass top stove I had been cautious of it at home but I have always loved it on my grill! I picked up this one on Offer Up for only $5 and it has kept on trucking! Personally, I love to see so many new options for Cast Iron, my next one will be a combo one with the skillet for the top.
Spicy Smoked Brisket Chili Dutch Oven Recipe Ingredients
- Serranos Pepper
- Jalapenos Pepper
- Habanero Pepper
- Smoked Brisket-Include chunks of fat for flavoring as well.
- Chili Powder
- Cumin
- Black Pepper
- Black Bean
- Chili Beans With Sauce
- Minced Garlic
- Corn
- Chili Pinto Beans With Sauce
- Red Onion
- Tomato
- Cayenne Pepper
- Beef Broth Base
- Brewed Coffee
- Beer-I used Bud Light, I have also used Pacifico in this recipe as well. Any beer will work.
How To Make Spicy Smoked Brisket Chili Dutch Oven Recipe Directions:
The night before cooking the chili or the night after you make a Smoked Brisket, chop up your brisket into small pieces. I cut strips of the fat to throw into the chili to add more flavor from having been smoked.
Take out a big baking pan or bowl and start to put everything in. Now you can skip this step and mix it all into your dutch oven if you want. I want to let everything sit overnight to marinate more flavor.
Place in your pan the chopped brisket in, I also poured all my Brisket juices into the pan as well.
Next strain out your beans and corn. The only beans I did not strain were my pinto beans and my chili beans both had a chili sauce on them.
Chop up your tomatoes and onions to your liking and the amount you want in the chili.
Put on gloves and chop up your pepper, you can deseed them want to. You can add Ghost Peppers I just could not find any at the time I made this.
Once your peppers are chopped add them, the beans, and corn into your chili mix, and cover for the night.
If you use a preseasoned cast iron Dutch oven, wipe it down with oil to help make sure that it is ready to cook without having stuff stick. I use an old cast iron Dutch oven the old lady picked up for $5, which has worked amazingly well! An Enameled Cast Iron would work, but the smoke will stain the enamel of the Dutch oven. Also, be sure to know How To Season Your Cast Iron.
Enameled Cast Iron Covered Dutch Oven
Pre-Seasoned Cast Iron Dutch Oven
Now I used Better Than Boullion Beef Base to make my broth to mix with the coffee. Brew your cup of coffee (I used a Seattle Best Coffee Breakfast Blend K-Cup for my coffee)
Pour your coffee into your Dutch Oven and drop in the Beef Base and whisk until the base has dissolved.
Pour in your can of beer, I used a can of Bud Light.
Pull your chili mixture out and scoop it into your dutch oven. If you’re just now mixing everything then just add the ingredients into the dutch oven.
Mix until everything is well combined and mixed up.
When your smoker is at temp and smoking place your meat in your smoker. I used Apple Pellets to smoke my meat but you could use any flavor.
Money and time-saving tips from the old lady. If you order pellets online from Walmart and spend $35, they will drop them off at your door for free!! Their everyday price on pit boss pellets is amazing, plus the expert grill brand has a great price. (see them ->here)
Now I made this in the Pit Boss Pro Series at Lowes, if you don’t have Lowes Walmart and Amazon carry other Pit Boss options or Pit Boss website themselves. I set my Pit Boss at 200 with a P7 setting. This will autoregulate the temperature to fluctuate from about 185 to 215. Make sure your hopper is full before setting it and walking away.
Once your smoker is smoking set your dutch oven without the lid in your smoker and allow to smoke. Make sure to stir your chili every 20 to 30 minutes to allow the smoke to flavor all of the chili in the dutch oven.
Let the chili sit in the smoker for at least four hours, I started mine at 10:30 in the morning and moved it to the stovetop at 2:30 pm.
Cook on the stovetop on low heat with the lid for three more hours.
Turn the burner up to medium-high heat for the last.
Top with cheese and sour cream and enjoy!!!
How TO store Leftover Brisket Chili
Store in an airtight container in the fridge for 4 to 5 days. You can freeze it in an airtight container or bag in the freezer for up to three months. Reheat in the microwave or stovetop to eat.
WHAT TO SERVE WITH Brisket CHILI:
- Jalapeno Cornbread
- Southern Cornbread
- Green Salad
- Jiffy Cornbread With Sour Cream
- Fried Zucchini Chips
- Grilled Cheese
- Krusteaz Corn Bread
Other Dutch Oven Recipes
- Dutch Oven Stew Camping
- Baked Dutch Oven Beef Stew
- Dutch Oven Corned Beef
- Smoked Brisket Beans
- Smoked Dutch Oven Turkey Chili
- Dutch Oven Smoked Chicken Noodle Soup
- Smoked Turkey Chowder
Leftover Brisket Recipes
Leftover Smoked Brisket makes for amazing comfort food made out of the meat! Trust me the brisket baked beans are amazing! Check out the recipes -> here.
Spicy Smoked Brisket Chili Dutch Oven Recipe
Equipment
Ingredients
- Serranos Pepper
- Jalapenos Pepper
- Habanero Pepper
- Smoked Brisket
- Smoked Brisket Fat Chunks
- Chili Powder
- Cumin
- Black Pepper
- 15 Ounce Black Bean
- 15 Ounce Chili Beans With Sauce
- 2 Tablespoon Minced Garlic
- 15 Ounce Corn
- 15.5 Ounce Chili Pinto Beans With Sauce
- Red Onion
- Diced Tomato
- Cayenne Pepper
- Beef Broth Base
- Coffee
- 1 Can Beer
Instructions
- The night before cooking the chili or the night after you make a Smoked Brisket, chop up your brisket into small pieces. I cut strips of the fat to throw into the chili to add more flavor from having been smoked.
- Take out a big baking pan or bowl and start to put everything in. Now you can skip this step and mix it all into your dutch oven if you want. I want to let everything sit overnight to marinate more flavor.
- Place in your pan the chopped brisket, I also poured all my Brisket juices into the pan as well.
- Next strain out your beans and corn. The only beans I did not strain were my pinto beans and my chili beans both had a chili sauce on them.
- Chop up your tomatoes and onions to your liking and amount you want in the chili.
- Put on gloves and chop up your pepper, you can deseed them want to. You can add Ghost Peppers I just could not find any at the time I made this.
- Once your peppers are chopped put them and the beans and corn into your chili mix, and cover for the night.
- If you are using a cast iron dutch oven grease up the dutch oven with vegetable oil to be ready to use.
- Pour your coffee into your Dutch Oven and drop in the Beef Base and whisk until the base has dissolved.
- Pour in your can of beer, I used a can of Bud Light.
- Pull your chili mixture out and scoop into your dutch oven. If you’re just now mixing everything then just add the ingredients into the dutch oven.
- Mix until everything is well combined and mixed up.
- Fire up your smoker. I smoked mine in a Pit Set at 200.
- When your smoker is at temp and smoking place your meat in your smoker. I used Apple Pellets to smoke my meat but you could use any flavor.
- Once your smoker is smoking set your dutch oven without the lid in your smoker and allow to smoke. Make sure to stir your chili every 20 to 30 minutes to allow the smoke to flavor all of the chili in the dutch oven.
- Let the chili sit in the smoker for at least four hours, I started mine at 10:30 in the morning and moved it to the stovetop at 2:30 pm.
- Cook on the stovetop on low heat with the lid for three more hours.
- Turn the burner up to medium-high heat for the last.
- Top with cheese and sour cream and enjoy!!!
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