Smoky Brisket Chili
Equipment
- Large Dutch oven or heavy-bottomed pot essential for deep, even heat; a slow cooker works perfectly for crock pot cooking.
- Sharp knife and cutting board for all that brisket and veg chopping.
- Wooden spoon or heat-safe spatula to stir and scrape up the good stuff from the bottom.
- Optional Slow cooker if you're adapting this for the best chili recipe award winning crockpot style. Just brown the veggies and aromatics first!
Ingredients
- 2 lbs smoked brisket chopped into small bite-sized pieces
- 1 tbsp olive oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 bell pepper diced (red or green)
- 1 chipotle pepper in adobo minced (plus 1 tbsp of the adobo sauce)
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 28 oz can crushed tomatoes
- 2 tbsp tomato paste
- 2 15 oz cans kidney beans, drained and rinsed
- 1 cup beef broth
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
- Optional toppings: shredded cheddar sour cream, green onions, jalapeños
Instructions
Sauté the aromatics
- Heat olive oil in a Dutch oven over medium heat. Add onion and bell pepper. Sauté for about 5 minutes, until softened. Stir in garlic and cook another minute.
Spice it up
- Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Toast the spices for a minute to release their aromas.
Mix in tomato base and chipotle
- Stir in tomato paste, chipotle pepper, and adobo sauce. Let it sizzle for 2 minutes, then pour in crushed tomatoes, beef broth, and brown sugar. Stir well.
Add brisket and beans
- Fold in the brisket and kidney beans. Bring the mixture to a boil, then lower to a simmer. Cover and let it bubble gently for 1.5 to 2 hours, stirring occasionally.
Finish with balance
- Right before serving, stir in apple cider vinegar. Taste and adjust seasoning. If you're looking to thicken chili a bit more, let it simmer uncovered for the last 30 minutes.