Smoked Brisket Chili


Number of Servings: 3 Liters
Prep Time:  60 Minutes

Cook Time:  8 Hours

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3 onions (Diced)
6 clove garlic (Pressed)
1/2 can Chipotle Peppers in Adobo Sauce
3 pound Cooked Brisket (Burnt Ends and/or Chopped Slices)
1 can Whole Peeled Tomatoes
1 can diced tomatoes
1 can tomato sauce
2 cup chicken stock
2 can red kidney beans (Rinsed)
2 tablespoon olive oil
2 tablespoon Chili powder
2 tablespoon Brisket Rub
2 tablespoon cumin
1 tablespoon Smoked Paprika
1 teaspoon Beef Concentrate
1 teaspoonground black pepper


Using a large pot, simmer the onions in the olive oil until carmelized.
Add the garlic and simmer till fragrant
Mix all the dry spices together, then dump them in pot.
Keep stirring till a thick paste is formed and it looks like a mess.
Add the diced, whole and sauced tomatoes and the chicken stock.
Bring to a simmer.
Add beans, beef and concentrate.
Simmer for 4 hours, stirring every 30 minutes.


I use both ends and slices in mine
12 – 15 dried chilis also makes a big difference in this chili, it’s what Firlotte does. Simmer them with the onions and garlic. Thomson just uses the canned chipotle with adobo sauce.
This recipe is what we used to win the “CMHC Chili Cook-Off” in November, 2012 and 2013.
This recipe won us 1st Place at the Manotick Shiverfest Chili Cook-off in January 2013
Firlotte likes to simmer this on his Kamado Joe, adds more charcoal flavour.
Could you just use steweing beef here? Sure, but then its a beef chili, not brisket, but not everyone has access to a brisket.

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By |2018-12-02T01:56:29-05:00November 15th, 2012|Recipe|Comments Off on Smoked Brisket Chili