Experience the fiery fusion of smoked brisket and bold spices with this Smoked Brisket Inferno Chili. This recipe combines tender, smoky brisket with a medley of chipotle peppers, habanero seasoning, and a touch of Grinders Death Nectar Hot Sauce for an unforgettable heat. Perfect for those who appreciate a chili that doesn't hold back, it's a hearty dish that warms you from the inside out.
WARNING: This chili is hot! To reduce the heat, only add Cattleman’s Grill 8 Second Ride Rub.
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
Crafted for flavor enthusiasts, this chili doesn't just bring the heat—it delivers depth. The richness of the brisket is complemented by the smoky undertones of chipotle and the vibrant kick of habanero. Whether you're serving it at a gathering or enjoying a bowl on a chilly evening, this chili promises a satisfying and spicy experience.
Ingredients
-
7 lbs smoked brisket, cubed (50/50 mix of point and flat)
-
1 tbsp Cattleman's Grill 8 Second Ride Rub
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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
What You'll Love About This Recipe
Bold Flavors: The combination of smoked brisket and spicy seasonings creates a rich, hearty chili with layers of flavor.
Adjustable Heat: Tailor the spiciness to your preference by modifying the amount of Grinders Death Nectar Hot Sauce.
Perfect for Gatherings: This chili is a crowd-pleaser, making it ideal for game days, cookouts, or family dinners.
Great indoors too: On the stove or in the slow cooker, this recipe is at home on indoors or outdoors.
FAQ: Smoked Brisket Inferno Chili
Q: Can I use store-bought brisket for this recipe?
A: Yes, store-bought smoked brisket works well. Ensure it's tender and flavorful to enhance the chili.
Q: How can I reduce the spiciness of the chili?
A: To lessen the heat, reduce or omit the Grinders Death Nectar Hot Sauce and adjust the amount of Chili Dawg's Habanero Seasoning to taste.
Q: Can I make this chili ahead of time?
A: Absolutely. This chili tastes even better the next day as the flavors continue to develop. Store it in the refrigerator and reheat before serving.
Q: What toppings pair well with this chili?
A: Consider toppings like shredded cheese, sour cream, chopped green onions, or fresh cilantro to complement the chili's bold flavors.
Q: Can I cook these indoors?
We rate these as a 5 out of 5. Perfect for indoor or outdoor cooking.
Nutrition
Nutrition
- Serving Size
- 19.78 oz
- per serving
- Calories
- 704
- Carbs
- 52 grams
- Protein
- 77 grams
- Fat
- 24 grams
- Sodium
- 1744 milligrams
