Left over brisket is usually not a problem, but if you find yourself with some leftovers, adding them to this chili recipe is the perfect solution! Pairing the brisket with the smoked vegetable puree elevates the flavor to another level!
- Ingredients
- 2 lb smoked brisket cut into 1 inch cubes. (Flat works best)
- 1 lb ground Italian sausage
- 10 Roma Tomatoes
- 4 Jalapeno peppers
- 1/2 large sweet onion
- 3 cloves roasted garlic
- 2 cups beef broth
- 4 cups of water
- 12 oz tomato paste
- 28 0z can of tomato sauce
- 2 tbs dark chili powder
- 1 tbs dark brown sugar
- 1 1/2 tsp cumin
- 1 tsp kosher salt
- 1/8 tsp cayenne pepper
- 15 oz can of black beans (drained)
- 15 oz can of kidney beans (drained)
- Olive oil
Start by cutting the tops off of the tomatoes and slicing them in half. Do the same for the jalapenos. I leave the seeds and the membrane. If you want a less spicy chili, you can remove them.
Remove the skin from the onion and slice in half.
To roast the garlic, slice the top off of a head of garlic, drizzle with olive oil and wrap in foil
Place all of the prepared vegetables on a wire rack and place in a 250 degree smoker for 1 hour.
Remove the vegetables from the smoker and allow to cool.
In this step you only need 3 of the cloves of garlic. I use a food processor to puree the vegetables. If you don’t have a food processor, you can do a fine mince.
Add all of the vegetables to a food processor and puree. Remember to only use 3 or 4 cloves of garlic. Set the pureed mixture aside.
To assemble the chili, add a tbs or so of olive oil to a heavy stock pot. Heat over medium high heat. Add the Italian sausage and brown. Add in the beef stock, water, smoked tomato puree, tomato paste, tomato sauce and all of the seasonings. Stir to combine. Bring to a boil then reduce heat and simmer for 15 minutes.
Add the beans and the brisket, return to boil and simmer 15 minutes.