Smoked Meat Chili

A great way to use smoked meat that is left over, or just didn't come out as great as you had hoped.

Ingredients Directions

  • 3 slices of bacon diced
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, crushed
  • 3 cups leftover smoked beef brisket (or other meat), cut into cubes
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 1/2 tbsp canned chipotle in adobo sauce (or the equivalent in dry chipotle powder)
  • 1/2 tbsp smoked paprika
  • 1 12 oz bottle of beer
  • 1 15 oz can diced tomatoes
  • 1 15 oz can tomato sauce
  • 1 15 oz can black beans
  • 1 cup grilled corn, optional
  • 1 4 oz can diced green chili

  1. In a large pot over medium heat, sauté bacon until crispy. Remove with a slotted spoon and reserve for later. If there is excess bacon grease remove it, otherwise cook the onions in it.
  2. Add onions and cook until soft (about 5 minutes). Add bell pepper and garlic; cook 1 additional minute to soften.
  3. Add the leftover cubed meat and all dry seasonings. Let cook 1 minute stirring often. Get those seasonings integrated!
  4. Add beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add tomatoes, beans, corn, green chili, and the reserved bacon.
  5. Bring to a low simmer, cover, and cook for a minimum of 30 minutes. The longer it cooks the more integrated and concentrated the flavors get. My recommendation is at least an hour (or better yet two) for a nice rich chili. If the stew starts to get too thick, you can add water a bit at a time to thin it out.

Original Recipe

  • Somewhere on The Internet

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recipes/smoked_meat_chili.txt · Last modified: 2021/06/19 14:32 (external edit)

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