Smoked Brisket Chili

Got brisket? Make smoked brisket chili with either the cooked brisket leftovers, or grind the raw brisket trim and use that. Either way, you will get a ton of flavor using dried chilies instead of a powder or premixed packet. I season my brisket with Meat Church Holy Cow, and decided to use it in the chili too. It was a great decision. My American Wagyu Brisket comes from Snake River Farms and you can save 10% with the code: 10DREAM

In Texas there is a no-bean rule and I’m okay with it. This chili would be great on a burger, nachos, hot dog, fries, etc. The possibilities are endless and delicious.

Smoked Brisket Chili

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Prep Time 25 minutes mins

Cook Time 2 hours hrs

Course Main Course, Soup

Equipment

• cast iron pot or dutch oven (grill safe)
• wooden spoon
• Traeger Grill

Ingredients

  

• 2-3 lbs smoked brisket cut into 1″ cubes or fresh ground brisket trim
• 5 each ancho chiles dried
• 2 each guajillo chiles dried
• 2 each New Mexico chiles dried
• 1 cup beef stock
• 5 cups water divided
• 1-2 each medium sweet or yellow onions diced 1/2″
• 5-6 each garlic cloves chopped fine
• 1-2 Tbsp Meat Church Holy Cow seasoning
• 1 Tbsp cumin seed ground
• 2 tsp dried oregano
• 1 each can fire roasted tomatoes sightly drained 14.5 oz
• 3 Tbsp brown sugar
• 1 each bottle Negra Modelo beer or other beer 12 oz
• 2 tsp apple cider vinegar for finishing
• to taste salt and pepper

Instructions

 

Chili Paste

• Remove the seeds and stems from the dried chilies.
• Place the chilies into a container of a high speed blender (I use Vitamix), and cover with 3 cups of very hot or boiling water.
• Cover with the blender lid and let soak for 20 minutes or until the chilies have softened.
• Blend into a smooth paste with the soaking liquid, being careful as the liquid is still warm.

Chili Base

• If using cooked brisket, warm it in a cast iron pot with 1 cup beef broth. Set aside while you make the base.

  If using raw ground brisket trim, brown it in the pan with the olive oil, 1 Tbsp Meat Church Holy Cow seasoning. Cook until some color has developed and set aside. It will finish cooking in the chili so it does not need to be cooked through, just browned.
• Pre-heat the grill to 300F. You will start the chili on the stovetop and transfer it to the grill.
• In a grill safe cast iron pot or dutch oven, heat 3 Tbsp olive oil over medium heat.
• Add the onions and top with the garlic and a pinch of salt and pepper. Sauté until the onions are translucent and have just started to take on some color.
• Add the ground cumin, oregano, and 1 Tbsp of Meat Church Holy Cow. Stir together and cook for a minute or two.
• Add the can of tomatoes and brown sugar and stir while cooking for another minute or two.
• Add the beer and cook until the mixture has reduced and the beer is almost evaporated, 10 minutes.
• Add the brisket, beef broth, chili paste, and 2 cups water. Stir until combined and bring to a simmer. Season with salt and pepper or additional Holy Cow.
• Transfer the pot to the grill and cook uncovered for about 90 minutes, stiring occasionally.
• Check for seasoning, thickness. You can adjust the thickness by adding more beef broth or letting it cook more to reduce the liquid.
• Remove from grill and stir in 2 tsp apple cider vinegar.
• Enjoy warm, topped with your favorite chili fixings or use on a baked potato, burger, hot dog, or nachos!

Notes

Inspired by BA’s Beef Chili.

Keyword beef, Meat Church, recipe, side dish