Spicy Smoked Brisket Chili Dutch Oven Recipe
Leftover smoked brisket makes the perfect Spicy Smoked Brisket Chili Dutch Oven Recipe! Chop it up and throw in the pot with everything else and smoke more!
Servings: 12
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!!!