Few things go better with Chili than smoked brisket. I just started making this delicacy over the past year and thought of it when the family was tired of having stand-alone brisket for the 3rd day in a row…is it really possible to get tired of brisket :). Now that I know just how great brisket chili tastes, I always save around 2lbs of meat every time I smoke a brisket just to make a batch. If you’re wondering how this tastes, imagine a great tasting chili that has the delicious smoked flavor that you can only get from slow smoked meat.
In order to make this delicacy, you first need to smoke a brisket, see my Smoking Brisket on the Big Green Egg post. I currently don’t have an original homemade chili recipe, but I do have a preferred chili starter: TABASCO Original 7 Spice Chili Recipe (1×16 Oz)
I use one bottle of this per pound of chopped/cubed brisket. I also like to add a can of diced tomatoes and extra spices to add flavor. If you have the smoked brisket, this is a very simple and quick cook that will exceed your expectations.
- Chop approximately 2lbs of smoked brisket into small cubes
- Pour two bottles of Tabasco Original Chili Starter into sauce pan
- Add can of diced tomatoes
- Add smoked paprika, ancho chile and chipotle chile pepper
- Add cubed brisket to sauce
- Simmer ingredients over low-medium heat for around 20 minutes (stirring occasionally).
- Serve with your favorite chili sides: shredded cheese, cornbread, over Frito’s or tortilla chips.