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RECIPE-Double_Smoked_Brisket_Chili
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RECIPE-Double_Smoked_Brisket_Chili
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DOUBLE SMOKED BRISKET CHILI
Recipe by R4v1np1nk
INGREDIENTS
------------------
1/4 Cup Olive Oil
1 Cup Diced White Onion
24 Oz Smoked Brisket
4 Strips Thick Cut Bacon
4 Tblsp Chili Powder
3 Tblsp Ground Cumin
2 Tblsp Garlic Powder
1 tsp Sea Salt
1 tsp Fresh Ground Pepper
1/2 tsp Cayenne Pepper
1/4 Cup Dark Brown Sugar
5 Tblsp Tomato Paste
2 Cups Beef Broth
1.5 Cups or 15oz Can Diced Tomato (with juice)
16oz can Black Beans
16oz can Pinto Beans
16oz Tomato Sauce
4 Cups finely shredded sharp cheddar cheese
INSTRUCTIONS
===================
1. Pour olive oil into a minimum 4qt Sauce Pan. Heat over medium heat.
2. Add diced onion and saute for 5 minutes
3. Slice bacon into small pieces (1/4 inch square) and add to sauce pan
4. Saute for another 3 minutes
5. Reduce heat to low, add Brisket and cook for 5 minutes stirring regularly
6. Stir in Chili Powder, Cumin, Garlic Powder, Salt, Pepper, Cayenne, Brown Sugar, and Tomato paste. Stir until well mixed.
7. Add broth, diced tomatoes with juice, rinsed beans, and tomato sauce and stir well
8. Transfer chili from saucepan to a 13x9 aluminum pan.
9. Place chili on smoker and smoke at 225-250 degrees for 2.5 hours or until temp in the middle reaches 200
10. Spread shredded cheddar over the top of the chili and smoke for an additional 45 minutes
11. Remove from smoker, let stand for 10 minutes, then serve.
OPTIONAL: Garnish with sour cream and green onion slices.
NOTE: Use your wood of choice for the smoker, I like a combination of Apple Wood and Red Oak. Also after adding the cheese, I usually add a new log to make sure I've got good smoke into the cheese. "Clean smoke" rules apply as always though, don't over do it with white billowy smoke. Make sure it's still good clean smoke throughout.