Smoked Brisket Chili

brisket

🥗Healthier: lean ground beef

💰Cheaper: chuck roast

Chuck roast is often more affordable and still flavorful.

kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans are convenient and often less expensive.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides creaminess with lower fat.

Chop three medium red onions.

Open a 3.7 ounce can of chipotle peppers in adobo and measure out four peppers.

Measure three tablespoons of minced garlic.

Saute the chopped onions, chipotle peppers, and minced garlic together until cooked down.

Grind two pounds of raw brisket trim using a coarse grind setting.

Saute the ground brisket until cooked, seasoning with holy cow seasoning and draining excess fat.

Cut one pound of smoked brisket trimmings into small chunks.

Measure five tablespoons of Meat Church Texas chili seasoning and add to the meat mixture.

Stir the mixture well to combine all ingredients.

Prepare the smoker, setting it to 250 degrees Fahrenheit using post oak wood.

Place the chili mixture in the smoker uncovered to allow the smoke to infuse.

Stir the chili every 45 minutes to an hour to ensure even smoking and flavor distribution.

Smoke the chili for about seven to eight hours, until the meat is broken down and the chili is juicy.

Ladle the chili into bowls and allow it to cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level: