Smoked Brisket Chili

This smoked brisket chili recipe, created by Parker John’s BBQ &
Pizza in Menasha, makes enough to feed a hungry crowd. Split the
recipe in half if your homegate party is more intimate or enjoy
leftovers during the week.
7 strips of bacon
1 1/2 whole yellow onions, diced
1 1/2 whole red peppers, diced
1/4 cups minced garlic
1 1/2 cans Surly Coffee Bender Brown Ale
4 cups tomatoes, diced
4 cups tomato sauce
4 cups black beans, drained and rinsed
4 cups kidney beans, drained and rinsed
2 cups frozen corn
16 oz tomato juice
1 bottle of your favorite Bloody Mary mix
3 lbs chopped smoked brisket (aquire the brisket from Parker John's or substitute your own meat)
1/2 cup chili powder
3 tbsp. cumin
3 oz chipotle peppers, pureed in a blender
1 tbsp. paprika
Cook the bacon strips, reserving the bacon grease. Dice the
cooked bacon after it’s cooled. Sauté the onions, red peppers and
garlic in the reserved bacon grease. Once translucent in color, add
the chopped bacon and the remaining ingredients. Bring all
ingredients to temperature, keeping heat to medium-low.
Allow chili to slow simmer for about 30 minutes until it reaches
165 degrees.

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