There’s nothing like a big, hearty pot of chili to kick off an epic gathering.
The moment your crew walks in, armed with snacks and beer, they catch that irresistible aroma, and they instantly know—they're at the right party!
I’m here to make sure your chili game is top-notch, and as a gift, I’m sharing the recipe for the best damn chili you’ll ever serve.
Quick tip: This chili takes 2-3 hours to cook, so be sure to place your bets and settle into the game before you start. You don’t want to be in the middle of a parlay heater while your chili’s bubbling away!
This recipe feeds 5-7 people (but when in doubt, just add more meat and beans!).
Ingredients:
2 lbs smoked brisket
2 lbs ground beef (chuck preferred)
1L beef broth (I use 2 big scoops of Better Than Bouillon)
2 white onions
2 green or red peppers
4 cloves garlic
2 cans kidney beans
1 can black turtle beans
1 can crushed tomatoes
1 can tomato paste
1 tsp black pepper
1 tsp ancho chili powder
1 tsp chipotle powder
1 tsp coriander
1 tsp smoked paprika
1 tsp onion powder
1 tsp chili flakes
1 tbsp granulated garlic
2 tbsp red chili powder
1/8 cup Maggi seasoning liquid
Toppings:
1 jalapeño
2 cups grated cheddar
1 cup minced sweet onion
Hot sauce
Cilantro
Directions:
Prep the Dutch Oven: Fire up your smoker or stovetop and heat up that big Dutch oven. Add some oil, then toss in the ground beef to brown. Once browned, remove the beef, leaving the oil behind, and set the beef aside for later.
Sauté Veggies: Dice up the onions, garlic, and peppers, then add them to the hot grease and oil. Sauté until softened.
Add Broth and Seasoning: Pour in 6 cups of beef broth, all your dry seasonings, the Maggi seasoning, crushed tomatoes, and tomato paste. Bring the pot to a boil, then reduce the heat to medium. Cover and cook for 30 minutes, stirring often.
Add the Beans: Toss in the beans and the browned ground beef. Lower the heat (or close the vents on your smoker), and cook for another 30 minutes, stirring frequently.
Brisket Time: Cube the smoked brisket into 3/4-inch chunks and add it to the pot. Bring the chili down to a simmer and let it cook for at least another 30 minutes. Once done, let it rest for 5 minutes before serving.
Top and Serve: Ladle the chili into bowls and top with cheddar, cilantro, jalapeño slices, and a sprinkle of raw sweet onion. If your crew loves spice, feel free to add hot sauce or extra fresh peppers to taste.
Recipe Note:
This is a crowd-pleaser, so customize the heat level with toppings or by adding more spice during cooking. Enjoy this deadly brisket chili—it’s my favorite, and it’s about to change your life!
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