Smoked Brisket Chili

INGREDIENTS

• 3 slices of bacon diced
• 1 large onion about 2 cups, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, finely diced
• 3 cups leftover smoked beef brisket, cut up into 1-inch cubes
• 3 tablespoons chili powder*
• 1 tablespoon cumin
• ½ tablespoon canned chipotle in adobo sauce** (or the equivalent in dry chipotle seasoning, adjust amount to your heat preference. A little goes a long way)
• ½ tablespoon smoked paprika
• 1 12 oz bottle beer
• ¼ cup coffee, cold leftover coffee from your morning pot
• 1 15 oz can diced tomatoes
• 1 15 oz can tomato sauce
• ½ can black beans, drained and rinsed (used a standard 15 oz can)
• ½ can kidney beans, drained and rinsed (used a standard 15 oz can)
• ½ can corn, drained and rinsed (used a standard 15 oz can) (may also use 1 cup of grilled corn)
• 1 4 oz can diced green chili
  

INSTRUCTIONS

1. In a large pot over medium heat, sauté bacon until crispy. Remove back for later with a slotted spoon. If there is excess bacon grease remove it, otherwise cook the onions in it.
2. Add onions and cook until soft (about 5 minutes). Add bell pepper and garlic; cook 1 additional minute to soften.
3. ........
4. .......
5. Get full recipe >> CLICK HERE

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