Smoked Brisket Chili
Rated 5.0 stars by 1 users
Category
Chili / Soups & Stews
Cuisine
American, Tex-Mex
Author
Tuffy Stone
Servings
4 to 6
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
This isn't your average weeknight chili. Pitmaster Tuffy Stone builds this hearty recipe around large-diced smoked Wagyu brisket, scratch-made smoked chili powder, and a rich base of bacon, peppers, dark beer, and chipotles in adobo for layers of smoky flavor and gentle heat. Finished with scallions, cilantro, lime, and sour cream, each topping complements the brisket without stealing the spotlight.
This recipe calls for leftover smoked brisket. If you don't have any on hand, our fully cooked Wagyu Smoked Brisket is ready to heat, dice, and add to the pot.
Ingredients
Chili Ingredients
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4 cups SRF brisket, smoked, large dice
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2 tablespoons smoked chili powder (recipe below)
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1 teaspoon neutral cooking oil
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1 cup bacon, chopped
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1 1/2 cups yellow onion, medium dice
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1 1/2 cups green bell pepper, medium dice
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1 1/2 cups red bell pepper, medium dice
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2 tablespoons garlic, thinly sliced
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1 can (7 oz.) chipotles in adobo sauce
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1 can (14.5 oz.) diced tomatoes
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1 can (12 oz.) dark beer
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2 cups beef stock
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1/4 cup tomato paste
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1 tablespoon kosher salt
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1/2 teaspoon freshly ground black pepper
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2 tablespoons light brown sugar
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2 bay leaves
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1 bunch scallions, thinly sliced
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1 cup cilantro leaves
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2 limes, quartered
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3/4 cup sour cream
Smoked Chili Powder
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1 cup smoked paprika
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5 tablespoons plus 1 teaspoon dried oregano
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3 tablespoons plus 1 teaspoon ground cumin
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3 tablespoons plus 1 teaspoon granulated garlic
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3 tablespoons plus 1 teaspoon cayenne pepper
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2 tablespoons granulated onion
Directions
Chili
In a heavy-bottom 4-quart pot, heat the oil over medium-low heat. Add the bacon and cook for 3 to 5 minutes, until golden brown and most of the fat has rendered. Add the onion, peppers and garlic and cook, stirring frequently, for 5 minutes.
Add 2 chopped chipotles, adobo sauce, tomato paste, smoked chili powder, brown sugar, salt and black pepper. Add the beer and cook for 7 to 10 minutes until the liquid is reduced by half. Add the tomatoes, bay leaves, brisket and stock. Cook uncovered for 30 minutes.
Meanwhile, make the smoked chili sour cream: mix 1/2 teaspoon smoked chili powder and 1/2 teaspoon kosher salt into 3/4 cup sour cream. Refrigerate until ready to use.
When ready to serve, taste and adjust seasoning. Ladle into bowls and top with 1 1/2 to 2 tablespoons smoked chili sour cream. Finish with scallions, cilantro and a wedge of lime.
Smoked Chili Powder
Mix all ingredients together thoroughly. Store in an airtight container in a cool, dark place until ready to use.
Recipe Note
Author Bio
Dubbed “The Professor,” Tuffy Stone is a legendary pitmaster known for his precision and dedication to the science of smoke. He’s earned Grand Champion titles at nearly every major barbecue competition, including the American Royal, Memphis in May, and the Jack Daniel’s Invitational. A Barbecue Hall of Famer, Tuffy is also the author of Cool Smoke and a former judge on BBQ Pitmasters.