BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

September 21 2012

Smoked Brisket Chili

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10 pounds smoked brisket, chopped
2 cans chipolte peppers
4 large can crushed tomatoes
2 small cans tomato paste
2 medium onions, smoked and chopped
4 tablespoons chopped garlic
1 2/3 cup brown sugar
1/2 cup Worcestershire sauce
1/2 cup Louisiana Hot Sauce
2 cans chili beans
beef broth (get to desired consistancy)

Dry Rub (and seasoning...use half for dry rub of brisket, half for seasoning chili)
    1 cup paprika
    1/2 cup Kosher salt
    1/2 cup sugar
    1/2 cup brown sugar
    1/2 cup cumin
    1/2 cup chili powder
    1/2 cup fresh cracked black pepper
    4 Tbsp cayenne pepper

Combine all ingredients, except onion, garlic, spices and broth, and simmer in a large Dutch oven for two hours.

In a separate pan, sauté garlic in olive oil. Add spices, then mix with chili. Simmer 30 minutes, adding remaining broth as needed for thickness.