Nuclear Brisket Chili

Name: Nuclear Brisket Chili
Prep time: 30 min
Cook time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 7 lbs of smoked Brisket (point or flat, for this recipe we did a 50/50 combination of both); 1 tbsp Cattleman's Grill 8 Second Ride Rub; 1 tbsp Oakridge BBQ Habanero Death Dust; 1 tsp Grinders Death Nectar Hot Sauce; 2 tbsp chili powder; 2 tbsp cumin; 2 large green peppers (diced); 1 large yellow onion (diced); 3 1/2 lbs Roma tomatoes (diced); 2 (12 oz) cans chipotle peppers in adobo sauce (diced); 2 (15 oz) cans kidney beans; 2 tbsp olive oil

By Tom Jackson
Nov 10, 2013

Recipe Items

WARNING: This chili is hot! To reduce the heat, only add Cattleman’s Grill 8 Second Ride Rub.

Nuclear Brisket Chili Recipe

Ingredients

7 lbs of smoked Brisket (point or flat, for this recipe we did a 50/50 combination of both)
1 tbsp Cattleman's Grill 8 Second Ride Rub
1 tbsp Oakridge BBQ Habanero Death Dust
1 tsp Grinders Death Nectar Hot Sauce
2 tbsp chili powder
2 tbsp cumin
2 large green peppers (diced)
1 large yellow onion (diced)
3 1/2 lbs Roma tomatoes (diced)
2 (12 oz) cans chipotle peppers in adobo sauce (diced)
2 (15 oz) cans kidney beans
2 tbsp olive oil

Instructions

Combine the olive oil, green peppers, tomatoes, onion, and chipotle peppers in a 7 quart Lodge Logic cast iron dutch oven and stir.

Add brisket, chipotle peppers, kidney beans, cumin, chili powder, Cattleman's Grill 8 Second Ride Rub, Oakridge BBQ Habanero Death Dust, and Grinders Death Nectar Hot Sauce. Stir to combine.

Preheat your Yoder Smokers YS640 or other grill to 350°F. Place the chili on the cooker and let it come to a low simmer. Cook until the liquid has reduced and begun to thicken. Remove from the grill and let the chili sit for 20 minutes before serving.

Serve and enjoy!