Smoked Brisket Chili

Posted on December 15, 2017 by Fox Cities Magazine

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.

Ingredients

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

Directions

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.

Recipes