twin peaks brisket chili recipe Brisket smoked leftover thebarbecuelab pound beef

Looking for a hearty and delicious chili recipe? Look no further than this amazing Brisket Chili! Made with tender and flavorful brisket, this chili will warm you up on even the coldest of days. To start, you'll need to gather all of your ingredients. For the brisket portion of the recipe, you'll need beef brisket (trimmed of excess fat), chili powder, brown sugar, smoked paprika, onion powder, garlic powder, salt, black pepper, olive oil, beef broth, and canned tomatoes (diced). To make the chili itself, you'll need olive oil, onion (diced), green bell pepper (diced), garlic (minced), canned tomatoes (diced), canned kidney beans (drained and rinsed), canned black beans (drained and rinsed), chili powder, cumin, oregano, smoked paprika, salt, black pepper, and beef broth. Once you've gathered all of your ingredients, it's time to get cooking! First, start by preparing the brisket. Preheat your oven to 325 degrees F. In a small bowl, combine the chili powder, brown sugar, smoked paprika, onion powder, garlic powder, salt, and black pepper. Rub the spice mixture over the entire surface of the brisket. In a large Dutch oven, heat the olive oil over medium-high heat. Add the brisket and cook until browned on all sides, about 10 minutes. Remove the brisket from the pot and set it aside. Add the beef broth and canned tomatoes to the pot and stir to combine. Return the brisket to the pot and bring the liquid to a simmer. Cover the pot and transfer it to the oven. Cook for 2-3 hours, or until the brisket is tender and falls apart easily when pierced with a fork. Once your brisket is cooked, it's time to make the chili. In a large pot, heat the olive oil over medium heat. Add the onion, green bell pepper, and garlic and cook until the vegetables are tender, about 5-7 minutes. Add the diced tomatoes and their juices, kidney beans, black beans, chili powder, cumin, oregano, smoked paprika, salt, and black pepper. Stir to combine and bring the mixture to a simmer. Using two forks, shred the brisket into small pieces and add it to the pot, along with any juices from the Dutch oven. Stir to combine and bring the chili to a simmer. Simmer the chili for 30-60 minutes, or until it is thick and flavorful. Serve hot with your favorite toppings, such as shredded cheddar cheese, sour cream, and sliced avocado. This Brisket Chili is a crowd-pleaser and perfect for feeding a hungry crowd. So why not try it out today and let us know what you think!

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