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. (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.)
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.
Lodge 3 Quart Cast Iron Combo Cooker. Pre-seasoned Cast Iron Skillet, Fryer, Dutch Oven, and Convertible Skillet/Griddle Lid
AmazonBasics Pre-Seasoned Cast Iron Dutch Oven Pot with Lid and Dual Handles, 7-QuartHeavy Duty Pre-Seasoned 2 In 1 Cast Iron Double Dutch Oven Set and Domed 10 inch Skillet Lid, Versatile Healthy Design, Non-Stick, 5-Quart
Spicy Smoked Brisket Chili Dutch Oven Recipe Ingredients
- Serranos Pepper
- Jalapenos Pepper
- Habanero Pepper
- Chopped Smoked Brisket
- Smoked Brisket Chunks of Fat
- Chili Powder
- Cumin
- Black Pepper
- 1 Can Black Bean
- 1 Can Chili Beans With Sauce
- 2 Tbsp Minced Garlic
- 1 Can Corn
- 1 Can Chili Pinto Beans With Sauce
- Red Onion Chopped
- Tomato Chopped
- Cayenne Pepper
- Beef Broth Base
- Brewed Coffee
- 1 Can Beer
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, 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 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.
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.
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.
I used Apple Pellets to smoke with. And yes Walmart has the best deal I have been able to find on Pitboss Pellets.
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!!!
Spicy Smoked Brisket Chili Dutch Oven Recipe
Ingredients
- Serranos Pepper
- Jalapenos Pepper
- Habanero Pepper
- Chopped Smoked Brisket
- Smoked Brisket Chunks of Fat
- Chili Powder
- Cumin
- Black Pepper
- 1 Can Black Bean
- 1 Can Chili Beans With Sauce
- 2 Tbsp Minced Garlic
- 1 Can Corn
- 1 Can Chili Pinto Beans With Sauce
- Red Onion Chopped
- Tomato Chopped
- 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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