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Created by: Pit Boss Kitchen
Smoked Brisket Chili
8 Servings
20 minutes Prep Time
2 Hours Cook Time
If you own a Pit Boss Pellet Grill or Vertical Smoker you've either made brisket before or it's on your to-do list. The question then becomes, what to do with all that leftover beef? Well, that's exactly what this Smoked Brisket Chili Recipe with bacon and beer is for. Turn leftover brisket into a delicious and satisfying Sunday afternoon lunch...or din-unch as we like to call it. It's so filling you'll probably be skipping dinner and headed to bed early.
Ingredients
4 Tbsp Chipotles in Adobo, Diced
1 (12 oz) Beer, Any Brand
3 Cups Diced Cooked, Fat Trimmed Brisket
1/2 Can Corn Kernels, Drained
1 Tbsp Cumin
1 can Kidney Beans, Drained and Rinsed
1 Tbsp Pit Boss Prime Beef Rub
1 Cup Cooked Bacon, Chopped
1 (drained and rinsed) Black Beans, Can
2 Tbsp Chili Powder
1/2 (drained) Corn, Can
1 Green Hatch Chilies, Can
1 Red Onion, Diced
1 (15 oz) Tomato Sauce
Directions
In a saucepan, sautè the red onion, bacon, and 2 tablespoons of the beer in oil or butter on medium heat until the onions are caramelized, and the bacon is cooked.
Preheat your Pit Boss grill to 250°F. Grill for 2 hours, or until the chili is bubbling and brisket is tender.
