Smoked Brisket Chili

Ingredients

• 3 slices bacon, diced
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, finely diced
• 3 cups leftover smoked beef brisket, (cut into 1-inch cubes)
• 3 tablespoons chili powder
• 1 tablespoon cumin
• 1/2 tablespoon canned chipotle in adobo sauce
• 1/2 tablespoon smoked paprika
• 1 12 oz. bottle beer
• 1/4 cup coffee 
• 1 15 oz. can diced tomatoes
• 1 15 oz. can tomato sauce
• 1/2 can black beans, drained and rinsed
• 1/2 can kidney beans, drained and rinsed
• 1/2 can corn, drained and rinse
• 1 4 oz. can diced green chili

Instructions

1. In a large pot over medium heat, sauté bacon until crispy. Remove with a slotted spoon and reserve for later. 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. Add the leftover cubed brisket and all dry seasonings. Let cook 1 minute stirring often. Get those seasonings integrated!
4. Add beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add chipotle, coffee, tomatoes, beans, corn, green chili, and the reserved bacon
5. Bring to a low simmer, cover, and cook for a minimum of 30 minutes. The longer it cooks the more integrated and concentrated the flavors get. My recommendation is at least an hour (or better yet two) for a nice rich chili. If the stew starts to get too thick, you can add water ½ cup at a time to thin it out.