Put this smoked brisket chili in your set of camping bowls with some fresh-fried tortillas, or in a bag of corn chips as a portable Frito chili pie. Smoke your brisket ahead of time, use what's leftover from the weekend and make leftover brisket chili, or order some brisket from your favorite BBQ joint. This chili can simmer on your portable grill or on a hot plate. The aromatherapy is a bonus.
3 pounds of smoked meat (we love to use chopped brisket)
1-2 Tbsp. olive oil
1 Tbsp. Head Country Championship Seasoning, Original
1 12oz bottle of beer
1 16oz jar of salsa
A few chipotle peppers in adobo sauce, plus some of the sauce
1-1/2 C. crushed tortilla chips
6 oz. can tomato paste
1 Tbsp. chili powder
1 tsp. cumin
1/2 C. Head Country Bar-B-Q Sauce, Original or Hot & Spicy
1-2 C. water, as needed
In a large cast-iron Dutch oven, heat a swirl of olive oil. Add chopped brisket. Season with Head Country Championship Seasoning.
Add beer, salsa, tomato paste, chili powder, cumin, and Head Country Bar-B-Q sauce. Mix to combine. Add chipotle peppers and some of the adobo sauce—1 tsp. and one pepper for light heat, 1 Tbsp. and two peppers for more. Mix in crushed tortilla chips and 1 c. of the water.
Cover and simmer for 30 minutes, stirring regularly and adding water as needed. Top with all your favorite chili toppings: sour cream, cheese, and pickled jalapeno. Serve hot with an oversized spoon.
TIP: This chili can be made on the stove, or on the grill or smoker. Heat the grill to 350 degrees F and be sure to stir regularly and add water as needed.
MAKE THIS IN YOUR INSTANT POT:
Follow instructions as above, adding all ingredients to Instant Pot insert. Seal the pot and cook on Manual for 20 minutes. Allow steam to slow release. Stir well. Top with all your favorite chili toppings. Serve with a smile. Enjoy!
