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brisket chili in black bowl

Smoked Brisket Chili

Texas-style beef brisket chili - smoked brisket cooked in Mexican style mole low and slow for tender, smoky, and a flavorful proper bowl of red chili.
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Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 486kcal
Author: Marwin Brown

Ingredients

For the Chili

  • 1 lb Smoked Beef Brisket
  • 2 medium Poblanos diced
  • 6 Garlic Cloves minced
  • 1 medium Yellow Onion diced
  • 1 quart Beef Broth
  • 1 Bay Leaf
  • 1 tablespoon Brown Sugar
  • 1 tablespoon olive oil

For the Mole

  • 1 Asian Pear cored and roughly chopped
  • 3 Chipotle Chilis plus 1 tablespoon Adobo Sauce
  • 6 Dried Ancho Chili Peppers
  • 1 tablespoon Smoked Sweet Paprika
  • ½ tablespoon Cumin
  • 1 teaspoon Coriander
  • ½ tablespoon Sea or Kosher Salt
  • ½ tablespoon Black Pepper
  • 1 tablespoon Chili Powder
  • 1 teaspoon Dried Oregano
  • 2 teaspoon All Spice

Instructions

Make Spice Mix

  • Mix the paprika, cumin, coriander, salt, pepper, chili powder, oregano, and all-spice in a small bowl. If using seeds (cumin, coriander, and black peppercorns) then toast first then grind in coffee grinder.

Re-hydrate the Ancho Chilis

  • Place dried chilis in a large glass bowl. Top with about 4 cups of boiled water. You may need to place a small plate on top to keep the chilis submerged. Allow to sit about 10 minutes.

Make the Puree

  • Remove the stem, vein, and seeds from the re-hydrate Ancho, then add to a food processor or blender. Add half the spice mix, chipotle, pears, plus about ¼ cup of water or more. Feel free to use some of the water used to rehydrate the chilis. Puree the mixture into a thick paste.

Make the Chili

  • Pre-heat large pot on medium heat. Add oil and once hot, saute the onions 2-3 minutes. Add the poblanos and garlic, then saute another 1-2 minutes. Add half the remaining spice mix, stir, and cook 30 seconds.
  • Add the brisket cooking for a minute stirring once. Add the chili paste (1 ½ cups), beef broth (2 cups), bay leaf, and remaining spices. Mix well, bring everything to a boil, then reduce to simmer for an hour.
  • During the last 15 minutes of cooking add the brown sugar. Mix well.
  • Serve the chili with diced onions, cheese, and salsa verde.

Video

Notes

This recipe is leveraging leftover smoked brisket which means your serving size (3-4 people) will be a bit limited. If you prefer a larger serving then you’ll need to buy a larger smoked brisket from your local barbecue spot or just make your own specifically for this recipe.
The level of heat in this chili will depend on whether you keep any of the ancho chili seeds. Ancho is one of the milder chilis, but the seeds still offer some kick. The chipotles will contribute too. 
Asian pears may seem like an odd choice of an ingredient, but it adds some sweetness to balance against the heat and bitterness of some of the ingredients. If Asian pears aren’t available choose a pear on the ripe side.
 I’m a Texan so for me chili means beef, gravy, and chilis. Onions and garlic are the exceptions to vegetables included. ABSOLUTELY NO BEANS are included! Top the chili with whatever toppings float your boat. Cheese, raw onions, cilantro, etc. all are in play.

Nutrition

Calories: 486kcal | Carbohydrates: 59g | Protein: 34g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 2074mg | Potassium: 1810mg | Fiber: 21g | Sugar: 33g | Vitamin A: 16144IU | Vitamin C: 71mg | Calcium: 99mg | Iron: 8mg
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