Pit Boss Brisket Chili Recipe
When it comes to next-level chili, nothing beats a smoky, tender brisket-infused bowl of goodness. I smoked a whole brisket, served the point to friends, and saved the flat just for this dish. If you’re looking for a bold, flavor-packed chili with deep smokiness, this Pit Boss Brisket Chili is exactly what you need.
Ingredients
- 2 lbs smoked brisket flat cubed
- 1 large white or yellow onion finely diced
- 42 oz fire-roasted diced tomatoes
- 20 oz Rotel chili-fixins flavor preferred
- 7 oz chipotle sauce La Cinta brand recommended
- 1 tbsp garlic powder
- 1 tbsp chili powder
- 1 tbsp cumin
Instructions
- Cube 2 lbs of smoked brisket flat into bite-sized chunks. Dice 1 large onion finely (white or yellow, your choice).
- In a large cast-iron pot or Dutch oven, combine: 42 oz fire-roasted diced tomatoes, 20 oz Rotel (chili-fixins flavor preferred), 7 oz chipotle sauce, 1 tbsp garlic powder, chili powder, and cumin, Stir well to blend the ingredients.
- Preheat your smoker to 225°F using a Hickory & Oak pellet blend. Place the uncovered pot on the smoker and let it cook for 6-8 hours. Stir the chili every 60-90 minutes to ensure even cooking and absorption of smoke.
- The longer the chili simmers, the more the brisket breaks down, absorbing all the flavors. When the chili thickens and develops a rich, deep color, it’s ready.
- Remove the chili from the smoker and let it cool for 15-30 minutes. Top with sour cream, shredded cheese, and green onions for extra flavor. Serve hot with corn chips or crusty bread-enjoy!
Video
Notes
Store in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave until hot.