Most chili recipes ask you to build smoke flavor from scratch over hours on the pit. This one skips that step — 7 lbs of already-smoked brisket goes straight into the pot, so all the effort goes into layering heat instead: chipotle in adobo, habanero seasoning, and Grinders Death Nectar, stacked rather than dumped in all at once.
WARNING: This chili brings real heat. For a milder bowl, skip the Death Nectar hot sauce and habanero seasoning, and season with just the Cattleman's Grill 8 Second Ride Rub.
WHAT YOU'LL LOVE
This chili starts with 7 lbs of already-smoked brisket, so the hardest part of barbecue is done before you even turn on the stove. Chipotle in adobo, habanero seasoning, and Grinders Death Nectar build heat in layers rather than all at once — and it's easy to dial back if you want the flavor without the burn. One Dutch oven feeds twelve, and it's even better the next day.
Smoked Brisket Inferno Chili
Tom Jackson
Rated 4.3 stars by 3 users
Category
Entree
Cuisine
American
Servings
12
Prep Time
30 minutes
Cook Time
30 minutes
Calories
704
Smoked Brisket Inferno Chili combines 7 lbs of pre-smoked brisket with chipotle peppers in adobo, habanero seasoning, and Grinders Death Nectar hot sauce for a hearty, seriously spicy chili that serves 12.
Ingredients
-
7 lbs smoked brisket, cubed (50/50 mix of point and flat)
-
1 tbsp Cattleman's Grill 8 Second Ride Rub
-
1 tbsp Chili Dawg's Habanero Seasoning
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1 tsp Grinders Death Nectar Hot Sauce (Super Hot!)
- 2 tbsp chili powder
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2 tbsp ground cumin
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2 large green bell peppers, diced
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1 large yellow onion, diced
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3 1/2 lbs Roma tomatoes, diced
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2 (12 oz) cans chipotle peppers in adobo sauce, diced
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2 (15 oz) cans kidney beans
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2 tbsp olive oil
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Sour Cream to cool it off
Optional:
Directions
Sauté Vegetables:
In a 7-quart Dutch oven, heat olive oil over medium heat.
Add diced green peppers, yellow onion, Roma tomatoes, and chipotle peppers.
Sauté until vegetables are softened.
Combine Ingredients:
Add the smoked brisket, kidney beans, chili powder, cumin, Cattleman's Grill 8 Second Ride Rub, Chili Dawg's Habanero Seasoning, and Grinders Death Nectar Hot Sauce to the pot.
Stir thoroughly to combine all ingredients.
Simmer:
Preheat your grill or smoker to 350°F. Place the Dutch oven on the grill and bring the chili to a low simmer.
Cook until the liquid reduces and the chili thickens to your desired consistency.
Rest and Serve:
Remove the chili from the heat and let it rest for 20 minutes before serving. This allows the flavors to meld together.
Recipe Note
Recipe FAQ
Do I need to smoke my own brisket, or can I buy it already smoked?
Store-bought works fine, as long as it's tender and has real smoke flavor. If you're smoking it yourself, a 50/50 mix of point and flat gives you the best mix of richness and texture once it's cubed into the chili.
How hot is this, really?
Hot. Two cans of chipotle in adobo plus habanero seasoning plus Grinders Death Nectar adds up fast. To bring it down, drop the Death Nectar entirely and season with just the Cattleman's Grill 8 Second Ride Rub — you'll still get plenty of flavor, just without the top-end burn.
Can I make this ahead of time?
Yes, and it's better for it — the flavors settle and deepen overnight in the fridge. Reheat gently on the stovetop and taste before serving in case it needs a little adjusting. It also freezes well for up to 3 months.
Do I need a grill or smoker to finish this?
No. This is a Dutch oven chili — a stovetop or oven gets you the same result. The smoke flavor is already built into the brisket before it ever hits the pot.
Can I make this indoors?
Yes, without giving anything up. Since the smoke comes from the brisket rather than the cooking method, stovetop, oven, and grill all finish this chili the same way — pick whichever fits your kitchen.
Recipe Highlights
Two full cans of chipotle in adobo is what makes this the Inferno version, not a base recipe — it's doing as much work as the Death Nectar. If you're building toward a milder batch for next time, start by dropping to one can before you touch the hot sauce.
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Nutrition
Nutrition
- Nutrition Serving Size
- 19.78 oz
- per serving
- Calories
- 704
- Carbs
- 52 grams
- Protein
- 77 grams
- Fat
- 24 grams
- Sodium
- 1744 milligrams
