Brisket Chili is one of our favorite colder comfort weather foods. What is more Texan than putting brisket in our chili? That answer is probably not much!
Brisket adds a smokiness that I really enjoy plus the brisket breaks down as it simmers as day. When you combine that with a couple pounds of ground meat in your chili you really have a hearty meal!
Meat Church How To YouTube Video: https://youtu.be/HwxTRmYzp5U
Meat Church Texas Chili Seasoning: https://www.meatchurch.com/products/texas-chili-seasoning
- 2 lbs of ground brisket (sub any ground meat)
- 1 lb smoked brisket, cubed
- 3 medium red onions, chopped
- 3 T garlic, minced
- 1, 28oz can & 1 14oz can crushed tomatoes with juice (we use fire roasted)
- 1, 14oz diced tomatoes with juice
- 1 3.7 oz can Chipotles in Adobo Sauce, chopped. Preserve the liquid.
- 5 T Meat Church Texas Chili Seasoning. This is a great heat level, but back it down to 4 T for Mild. Add 1-2 T more for even spicier or add 2 T cayenne pepper.
Prepare your smoker or pellet grill
Prepare your smoker at a temp of 250 degrees. We use post oak for this cook but any hardwood would be fine for this cook.
Prepare the chili
Add the olive oil to a very large skillet. I prefer cast iron. Sauté the onions, garlic and adobo peppers including all the liquid from the can.
Cook for about 10 minutes until the onions are translucent. Remove from skillet and place the mixture in your dutch oven (or slow cooker if you are not going to smoke it).
Cook the ground meat in the same skillet. Drain the fat and place all of the meat in the dutch oven.
Dice the cooked brisket into small pieces. When we trim brisket we either grind the trim up or smoke it for 3 hours seasoned with our Holy Cow and smoke it for 3 hours. I then cool that and vac seal them in 1 - 1.5 lb portions.
Place the diced, smoked brisket in your dutch oven.
Mix the chili:
By this time you already have the meat, onions, garlic and adobo peppers in your dutch oven. Now add the tomatoes (with the juice) and 5 T of Meat Church Texas Chili Seasoning. Mix thoroughly.
Smoke the chili:
The ingredients are already cooked at this point, but we will simmer this chili all day to break down the brisket and meld the flavors together. We want that smoked brisket to fall apart the flavors to meld together. Plan to smoke this for 8 hours.
Smoke this chili uncovered (or even lower) in a smoker or pellet grill for 8 hours. Stir every hour or so. It's ok to cover the chili with the lid the last couple hours if you like.
If you are using a slow cooker you can run this 6 - 8 hours on low. Stir it periodically throughout the day if you can.
We love to make jalapeño cornbread to go with it while the chili is simmering.
Remove from the heat and allow it to cool.
Look at those chunks of brisket!
Texas Tip: Serve it fresh flour tortillas as an alternative to cornbread.