4 Tablespoon Chipotles in Adobo, Diced
1 Cup Cooked Bacon, Chopped
1 (12 oz) Beer, Any Brand
1 (drained and rinsed) Black Beans, Can
3 Cups Diced Cooked, Fat Trimmed Brisket
2 Tablespoon Chili Powder
1/2 Can Corn Kernels, Drained
1/2 (drained) Corn, Can
1 Tablespoon Cumin
1 Green Hatch Chilies, Can
1 Can Kidney Beans, Drained and Rinsed
1 Red Onion, Diced
1 Tablespoon Pit Boss Beef and Brisket Seasoning
1 (15 oz) Tomato Sauce
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.
When you cook a whole brisket, chances are you are going to have some leftover meat. Chili is a great way to incorporate all that leftover brisket with wonderful flavors from fresh and spicy chilis, chopped onions, and garlic cloves.
Top with cheese and sour cream for a nice contrast to the spicy heat from the chilies.