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Smoked Brisket Chili

Chef Boyaree
Chef Boyaree Posts: 1
edited November -1 in Soups, Stews, Chilis


3 pounds smoked brisket, chopped into small cubes
2 large canned chipotle peppers chopped finely
1 large can crushed tomatoes
2 small cans tomato paste
1 medium onion, chopped
2 tablespoons chopped garlic
2 bottles Harpoon IPA

2/3 cup brown sugar
1/2 cup Worcestershire sauce
1/2 cup Frank's Hot Sauce
1 can black beans (optional)

1 teaspoon black
course-ground pepper
2 tablespoons cumin

1/2 teaspoon ginger
1 tablespoon salt
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon dry mustard
1 teaspoon oregano
Olive oil


Combine all ingredients, except onion, garlic, spices and one beer, and simmer in a large Dutch oven for two hours.

In a separate pan, sauté onions and garlic in olive oil. Add spices, then mix with chili. Simmer 2-3 hours, adding beer as needed for thickness. Hint: The brown sugar will decrease the heat from the peppers, so add more if the chili is too spicy. Add more peppers if chili isn’t hot enough.


I will not take credit for this recipe. I found it online and made a few small changes to my liking. Not looking for credit... just sharing an amazing recipe.

Number of Servings: 20

Time to Prepare: 4 hours or more