Lane's BBQ Brisket Chili

Name: Smoked Brisket Chili Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8-10
Cuisine: American
Ingredients: 5-7 lbs of Lane’s BBQ Brisket (Smoked, Chilled, Cubed); 8-10 cloves of fresh garlic (minced); 1 Jalapeño (seeded and diced); 1 Red Onion; 1 Yellow Onion; 1 each (Red, Yellow, Green Pepper) Seeded and chopped; 3-4 Chipotle peppers in Adobo sauce (chopped); 3 tsp chili powder; 2 tsp dried oregano; (2) 28 ounce cans of Whole, peeled tomatoes; (1) 15 ounce can of tomato sauce; (1) small can of tomato paste; (3) cans of dark red kidney beans; ¼ cup of brown sugar; 1 cup of strong coffee; 1-2 bottles of Sweetwater 420 (maybe even 6 or so… depending on how thirsty you are); 2 tablespoons of Lane’s SPF53 Rub; 1 Tablespoon of Lane’s Ancho Espresso Rub; Cilantro; Shredded Cheese; Pickled Jalapeños; Sour Cream; Fried Onions

By Ryan Lane

1 comment

Chili

In your stock pot add your olive oil to sauté your onions and peppers. Once the onions become clear add everyone into the pool! (add your other ingredients plus your spices...don't forget the coffee and beer!)

Bring to a boil, then add your brisket and let simmer for 2hrs, stirring occasionally.

ENJOY!

Smoked Brisket Chili Recipe

Rated 3.6 stars by 14 users

Cuisine

American

Author

Lane's

Servings

8-10

Prep Time

20 minutes

Cook Time

30 minutes

Calories

420

Crazy good flavored chili using leftover brisket, coffee, and all the chili goodness you expect. This recipe has been updated by Ryan Lane on 10/5/2020

Cook Mode

Ingredients

5-7 lbs of Lane’s BBQ Brisket (Smoked, Chilled, Cubed)
8-10 cloves of fresh garlic (minced)
1 Jalapeño (seeded and diced)
1 Red Onion
1 Yellow Onion
1 each (Red, Yellow, Green Pepper) Seeded and chopped
3-4 Chipotle peppers in Adobo sauce (chopped)
3 tsp chili powder
2 tsp dried oregano
(2) 28 ounce cans of Whole, peeled tomatoes
(1) 15 ounce can of tomato sauce
(1) small can of tomato paste
(3) cans of dark red kidney beans
¼ cup of brown sugar
1 cup of strong coffee
1-2 bottles of Sweetwater 420 (maybe even 6 or so… depending on how thirsty you are)
2 tablespoons of Lane’s SPF53 Rub
1 Tablespoon of Lane’s Ancho Espresso Rub

Optional Garnish

Cilantro
Shredded Cheese
Pickled Jalapeños
Sour Cream
Fried Onions

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Directions

Use leftover brisket or Season & Smoke Beef Brisket (click here for our brisket instructions). Allow to cool so you can cube it up.
Add 3-4 tablespoons of olive oil to pot. Saute onion, jalapeno & bell peppers on medium heat for a couple minutes til onions become clear.
Stir in garlic but make sure not to burn. Add rest of the ingredients (minus the SPF53 & Ancho Espresso) bring to a boil.
For the whole tomatoes – I pour the whole can in the pot and then crush each of the tomatoes with my hands
Once boiling, add the brisket, then reduce to a simmer for 2-3 hours.
After the chili has been simmering for an hour or so, taste and then add the SPF & Ancho. Just don’t want to over salt and not sure how heavy you seasoned the brisket.

Recipe Note

You can always turn up the heat by adding back some seeds from the Jalapeños or throw in a dash of One Legged Chicken.
If you are making this for a group of people, you can make a garnish bar with all the toppings. and they can prepare their bowl just how they want it...extra cheese and sour cream...Delicious!!

1 comment

Spencer

SO GOOD! now we have something good to do with all the leftover brisket when we make a full one. Delete the tomato sauce though, makes it a little too runny in my opinion

May 8, 2020 at 10:24 am

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