Smoked Brisket Chili — Championship Style

Ingredients

• 2 lbs brisket point, smoked at 225°F for 4 hours first, cubed ½-inch
• 1 lb ground beef (80/20)
• (Or: 3 lbs total smoked brisket, cubed)

• 3 tbsp vegetable oil
• 1 large white onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 6 cloves garlic, minced

• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 2 tsp oregano
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp cayenne pepper
• 2 tsp kosher salt
• 1 tsp black pepper

• 2 cups beef stock
• 1 cup dark beer (stout or porter)
• ½ cup tomato paste
• 2 tbsp masa harina
• 14 oz can fire-roasted tomatoes
• 1 chipotle in adobo, minced

• Shredded cheddar cheese
• Diced white onion
• Sour cream
• Tortilla chips or cornbread
• Fresh cilantro
• Jalapeno slices

Instructions

1. Smoke the brisket first. Season brisket with salt, pepper, and smoked paprika. Smoke at 225°F over post oak for 4 hours until probe-tender. Cube into ½-inch pieces.
2. Brown the ground beef. In a Dutch oven over high heat, cook ground beef in a single layer without stirring for 3 minutes. Break apart and continue until all browned. Do not drain the fat.
3. Build the aromatics. In the same pot with the beef fat, saute onion and bell peppers until softened, 8–10 minutes. Add garlic and cook 1 minute.
4. Toast the spices. Add all dried spices to the pot. Stir constantly for 60–90 seconds over medium heat until fragrant. This step is called blooming the spices.
5. Add the liquids and bring to a simmer. Stir in beef stock, dark beer, tomato paste, fire-roasted tomatoes, and chipotle with adobo sauce. Bring to a boil, then reduce to low simmer.
6. Transfer to smoker at 225°F. Pour chili base into a deep foil pan or cast iron Dutch oven (lid off). Smoke for 2–3 hours, stirring every 90 minutes.
7. Finish with masa and add brisket. At 2-hour mark, stir in masa harina (dissolved in cold water first). Add smoked brisket cubes. Continue smoking for 45–60 more minutes until thick.
8. Rest and serve. Remove from smoker, taste for seasoning. Let rest 15 minutes. Serve with shredded cheddar, white onion, sour cream, cilantro, and tortilla chips.

🔥 Pitmaster Tips

• ▶The dark beer is not optional.
• ▶Chipotle in adobo is the secret depth ingredient.
• ▶Make this a day ahead — the flavors develop overnight and it is significantly better on day two.