Brisket Chili

Ingredients

• 3 slices bacon, diced

• 1 large onion, chopped (about 2 cups)

• 1 red bell pepper, chopped

• 5 cloves garlic, finely diced

• 3 cups leftover smoked beef brisket, cut up into 1-inch cubes

• 3 leftover Sweet Italian sausage, grilled, diced up 1/2" cubes. 

• 3 tablespoons chili powder

• 1 tablespoon cumin

• 1/2 tablespoon chipotle in adobo sauce* (or the equivalent in chipotle powder)

• 1/2 tablespoon smoked paprika

• 1 12 oz bottle of Ale or Stout beer

• 1/4 cup strong coffee, cold

• 1 15 oz can diced tomatoes

• 1 15 oz can tomato sauce

• 1 small can Campbells tomato soup

• 1 15 oz can kidney beans

• 1 15 oz can of chili beans

• 1 15oz can corn

• 1 15oz can chicken broth

• 1 4 oz can diced green chili

Preparation

• In a large pot over medium heat, sauté bacon until crispy. Remove with a slotted spoon and reserve for later. Cook onions in excess bacon grease until soft (about 5 minutes). Add bell pepper and garlic; cook about 2 additional minutes. Do not burn the garlic. 

• Add the leftover cubed brisket and all dry seasonings. Let cook another minute or two stirring and incorporating the seasonings.

• Add beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add chipotle, coffee, tomatoes,  beans, corn, green chili, sausage and the reserved bacon.

• Bring to a low simmer, cover partially, stir occasionally and do not let burn. Cook for a minimum of an hour (or better yet two) for a rich thick chili. Remove from heat and let cool. Rest in dutch oven, covered in refrigerator overnight. 

• Next day - warm gently and add the can of chicken broth slowly to loosen up the chili.

Urban Cowgill
September 2023