Brisket Chili

5 from 1 vote

Prep Time10

Cook Time2

Course: dinner, lunch, snack, appetizer, potato

Cuisine: American, bbq

Keyword: chili, brisket, leftovers, dinner, lunch, bbq

Servings:

Calories: 243kcal

2 Slices Bacon Chopped
1 Medium Onion Diced- about 2 cups
1 Large Green Bell Pepper Diced- about 1.5 cups
2 Tablespoons Jalapeno About 1 jalapeno- depending on size
2 Tablespoons Garlic Minced
4 Cups Brisket Cooked, leftover brisket that has been chopped into ½ inch pieces
2 Tablespoons Chili Powder
1 ½ Tablespoons Cumin
¾ Tablespoon Paprika
½ Cup Coffee Brewed coffee- no coffee grounds
2 Cans Tomatoes Petite diced
2 Cans Kidney Beans If you can find them, use chili beans that are hot. Do not rinse.
1 Ear Corn on the Cob Cut corn off of the cob and use the kernels. If you prefer, you can use canned or frozen corn instead. About 1 cup.
1 Tablespoon Coffee Beef Rub Traeger Coffee Rub

Cook the bacon over medium heat in the stock pot until crispy.
Once the bacon is almost cooked all the way, add in the onion, green pepper, jalapeno and, garlic. Cook until the onion is transluscent. Gently scrape the bottom of the pot to remove any stuck-on bacon bits. The liquid from the vegetables should make this pretty easy to do.
Add the brisket, chili powder, cumin and, paprika. Stir until well combined.
Add remaining ingredients and stir.
Reduce heat to low and cover with a lid. Cook on low, stirring occasionally, for 2 hours.
After 2 hours, the chili should be nice and thick and rich. If the chili is too thick, add a little water or beef broth until it has reached your desired consistency.
It's time to eat the brisket chili! Top with cheese and serve! Enjoy!