2CansKidney BeansIf you can find them, use chili beans that are hot. Do not rinse.
1EarCorn on the CobCut corn off of the cob and use the kernels. If you prefer, you can use canned or frozen corn instead. About 1 cup.
1TablespoonCoffee Beef RubTraeger 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!