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Old 09-09-2019, 03:03 AM   #19
jeepdad
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Join Date: Dec 2013
Location: Stafford, VA
Posts: 2,687
Brisket Chili (recipe I Stole from Somewhere Years Ago)

Rub for Brisket

4-5 lb brisket cut into bite sized pieces.

1 12oz bottle Dos Equis Amber Beer
2 small packets of Sazon Goya Seasoning
2 envelopes McCormicks Original Chili Seasoning
Chili Seasoning to taste
2 16 oz cans Bush Dark Red Kidney Beans
2 16 oz cans Bush Light Kidney Beans
2 16 oz cans Bush Black Beans
2 Cans Fire Roasted Diced Tomatoes
1 small can tomato paste
32 oz Beef broth

Fresh Ingredients
1-3 whole fresh jalapeno peppers (adjust to your taste)
1-2 serrano peppers (adjust to your taste)
1 red chili pepper (adjust to your taste)
1 can chipotle peppers in adobo (adjust to your taste)
1/2 lb bacon chopped
1 lb finely diced chorizo
1 1/2 med onion finely chopped or pulsed in a processor.
2 bell peppers 1 red 1 yellow diced

Chili Topping
16 oz sour cream
1-2 lbs grated 4 cheese mix
1-2 Tbsp ground cumin
2 fresh limes

Smoke brisket at 225 degrees to 195 or so internal (want a little bite left before cubed up). Place pan under the flat to catch juices. Once brisket hits 195 wrap in foil to rest for two hours. Reserve any remaining juice.

While brisket is resting you may prep the fresh ingredients then zip lock or Tupperware until needed.

In dutch oven add chopped bacon. Remove bacon adding onions and couple Tbsp Chili seasoning to the bacon grease to sweat. Remove onions.

Dice and brown the chorizo add bell peppers, onion and bacon back to pot with McCormicks seasoning. Add the beer.

Dice the brisket and add to pot (and any juice from brisket). Add beans, diced tomatoes, tomato paste, 2 more Tbsp Chili Seasoning, Sazon Goya seasoning, add beef broth.

Chop up 3 chipotle peppers in adobo sauce. Float fresh jalapeno and hot peppers and simmer for 30-60 mins.

Dump chili into an aluminum pan. Place in smoker for 90 minutes at 225 with a small chunk of hickory.

Chili Topping
Mix 16oz sour cream and 1 Tbsp Cumin (adjust to your liking). Unlike sour cream alone the addition of the cumin actually opens up and enhances the chili's flavor.

After smoking put the chili back in the dutch oven with a bit more beef broth to thin to your liking. Served up with cheese, sour cream cumin, and a wedge of flour tortilla.

Before this is served to guests squeeze the juice of one fresh lime into the pot (a second lime if your taste dictate).
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