BBQ Bob’s Smoked Brisket Chili is a great dish to make for your friends and family this Autumn. This chili dish takes things to another level by substituting ground meat for Smoked Brisket and combining the flavors of the Flying Fish Trail Mix has all the flavors of fall. Cheers!
Smoked Brisket Chili with Flying Fish Beer
Time to Prepare
Estimated Cook Time
- 2lbs Smoked brisket rough chopped
- 2 cans Ro-Tel diced tomatoes
- 2 fresh jalapeños chopped small
- 2 small yellow sweet onions diced
- 3 cloves fresh garlic
- 2 bottles of Flying Fish Trail Mix Brown Ale
- 2 cups beef broth
- Olive Oil
- 1 tsp. Kosher salt
- 1/2 tsp. black pepper
- 2 tbsp cumin
- 3 tbsp chili powder
- 2 tsp BBQ Bob's 7Bones Beef Rub
- 1/4 cup light brown sugar
- 1 8oz can black beans
- 2 8oz can pinto beans
- 1/2 cup flour
- Set Grill or Smoker indirect at 325 F.
- Heat a skillet with 2 tsp olive oil and sauté chopped onions, garlic and jalapeños for about 3-4 minutes then set aside.
- Use that same skillet with 3 tsp olive oil and brown the chopped brisket then set aside. In a cast iron Dutch oven add Ro-Tel, beer, beef broth, salt and pepper.
- Let cook for 10 minutes then add sautéed onions, peppers and garlic along with the chopped brisket. Cook for another 25 minutes stirring occasionally.
- Add beans and lower cooker to 275 F. Allow chili to cook for another 45 minutes. If you need to thicken the chili at this point, spoon out some of the hot liquid from the chili into 1/2 cup of flour and wisk quickly to makes rue. Once all lumps are out of the rue, add this back to the chili and cook for another 20 minutes.
- Serve with crispy tortilla chips, shredded Mexican cheese jalapeño slices and diced onions.