Smoked Brisket Chili
Try this smoked brisket chili recipe. This will be your new chili recipe!
Servings: 8
Calories: 404kcal
Ingredients
- 1.5 Pounds Beef Brisket cut in 2 inch pieces
- 6 Strips Bacon chopped
- 1 can Kidney Beans 15 oz., drained
- 1 can Black Beans 15 oz., drained
- 2 cans Fire Roasted Tomatoes 15 oz.
- 1 can Tomato Paste 6 oz.
- 1/2 white Onion chopped
- 1 Red Bell Pepper seeded and chopped
- 1 Jalapeño seeded and diced
- 2 Chipotle Peppers in Adobo Sauce diced
- 2-3 Cups Beef Broth
- 1 Tablespoon Dried Oregano
- 2 teaspoons Cumin
- 2 Teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- 2 teaspoon Smoked Paprika
- 1 Tablespoon Chili Powder
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Minced Garlic
Instructions
- Preheat your smoker to 275 degrees Fahrenheit.
- Brown the bacon in a large pot or dutch oven over medium heat until crispy.
- Remove the bacon to a separate plate lined with a paper towel.
- Add in the onions and red bell pepper. Sauté for a few minutes until tender.
- Add the diced brisket to the pan. Season it with salt and pepper.
- Brown the beef on all sides. You may have to work in batches depending on the size of your pan and amount of brisket.
- Add the meat and bacon back to the pot. Stir in all the remaining ingredients.
- Cover the pot and place in the smoker. Smoke for 60 minutes.
- Then turn the heat up to 350 degrees Fahrenheit and keep the lid opened on the smoker. Cook for another 3-4 hours.
- Remove from the smoker. Then the chili is ready to serve with your favorite toppings and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 404kcal | Carbohydrates: 38g | Protein: 32g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 1392mg | Potassium: 1085mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1819IU | Vitamin C: 28mg | Calcium: 107mg | Iron: 7mg
