You haven't even had chili until you've had it smoked with leftover brisket inside. This is one of our favorite ways to use leftover brisket.
- 10 oz smoked brisket chopped
- 28 oz fire roasted tomatoes
- 28 oz crushed tomatoes
- 1 can kidney beans drained but not rinsed
- 1 can black beans drained but not rinsed
- olive oil
- 1 jalapeno seeded and diced
- 1/2 red pepper diced
- 1/2 green pepper diced
- 1/2 white onion diced
- 1 Tb Worcestershire sauce
- 2 Tb chili powder
- 1 tsp smoked paprika
- 2 tsp cumin
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
Heat up your smoker to around 250-275 degrees. We used hickory wood splits. On your stovetop, heat up a cast iron dutch oven to a medium high heat. Drizzle olive oil to coat the pan.
Saute onion, red pepper, green pepper and jalapeno until tender.
Add seasonings (chili powder, smoked paprika, cumin, salt and pepper) and stir to combine.
Add Worcestershire sauce and all remaining canned ingredients (kidney beans, black beans, fire roasted tomatoes and crushed tomatoes) and stir to combine.
Add chopped brisket into the pot and stir to combine.
Place dutch oven on the smoker for about 30 minutes covered.
Remove the lid and stir chili to ensure even heating and prevent char on the bottom of the pot.
Continue smoking chili for about 2 more hours uncovered. Be sure to stir the chili every 30-45 minutes.
Part of why we love this recipe is the smokey flavor that the chili is infused with, being slow cooked on the smoker.
However, if you're not a huge fan of smoke flavor or would prefer an easier indoor method for cooking, this chili recipe would also work wonders simmering on a stovetop or in a slow cooker.
Calories: 225kcal | Carbohydrates: 30g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 878mg | Potassium: 837mg | Fiber: 9g | Sugar: 11g | Vitamin A: 2149IU | Vitamin C: 39mg | Calcium: 118mg | Iron: 5mg