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New World Spice and Tea Trader

Smoked Brisket Chili Recipe

Ingredients

Scale

4 Slices Thick Cut Bacon, sliced ¼” pieces

3–4 lbs. Smoked Beef Brisket, diced or shredded

2 Cups White Onion, small diced

2 TBS Grizzly Herb Blend

5 Garlic Cloves, minced

1 TBS Paprika

1 TBS Cumin Powder

4 TBS River Styx Monster Chili Powder

1 TBS Zesty Italian Herb Blend

1 tsp Morita Chile Flakes

½ tsp Salt

1 tsp Wacky Pepper

1 qt Beef Broth

½ Cup strong black coffee (you can save this from your morning coffee)

28 oz can Whole Tomatoes, in juice

Instructions

  1. In a large stockpot, cook bacon until crispy. Remove from pan and set aside until later. Reserve grease.
  2. Increase the heat to medium-high. In the bacon fat, add onion, Grizzly Herb, Garlic, Paprika, Cumin, Chili Powder, Italian Herb, Morita Chile Flakes, salt, and pepper. Sauté onions, herbs and spices until onions start to take on a little color.
  3. Add Brisket. Continue cooking and stir until all ingredients are well combined.
  4. Cook down, scraping the bottom of the pan to release the brown bits and brown the onion. Reduce the heat if necessary to cook the onion down and slightly caramelize it.
  5. Add the coffee and 2 cups of the beef broth. Stir well.
  6. Open the tomatoes, and using your hands, break them up as you add them to the pan. Add tomato juice to the pan.
  7. Stir well and add in the bacon. Place the lid back on the pot and cook over low-medium (simmer gently) for 2 ½ – 3 hours. Add the additional 2 cups beef broth as necessary.
  8. Spoon into your favorite ceramic bowl, add your favorite shredded cheese toppings and enjoy!