brisket chili

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Brisket Chili

Author: Jon York

Prep time: 25 MinCook time: 2 H & 30 MTotal time: 2 H & 55 M

This brisket chili is rich, smoky, and built for depth. A BBQ-forward base gets layered with spices, beans, corn, ground beef, and chunks of smoked brisket, then finished with Russell’s sauces for just the right kick. It’s big-batch, crowd-ready chili that only gets better as it simmers.

Ingredients

Base

• Medium BBQ sauce pot
• 1/2 onion, diced
• 1/2 green bell pepper, diced
• 2 tbsp butter
• 2 tbsp fresh garlic
• 1 tbsp Every Dam Day Rub
• 1 tsp red pepper flakes
• 1 tbsp jalapeño powder or 2 fresh jalapeños, finely diced

Proteins

• 2 lb ground beef (cook separately or over-the-top on the smoker)
• 2 lb smoked brisket, chunked or shredded

Beans & Veg

• 1/2 of a #10 can kidney beans
• 1/2 of a #10 can corn

Seasoning

• 1/2 cup Bird Rub
• 2 tbsp cumin

Liquids & Finish

• Squirt of Hot Squatch Wing Sauce
• Squirt of Memphis BBQ Sauce
• Squirt of Pymatuning Gold BBQ Sauce
• 1 jug tomato juice (refill jug twice with hot water and add)
• 1 tbsp beef base
• 1/2 of a #10 can tomato paste
• 1/2 of a #10 can crushed tomatoes

Instructions

Build the Base

1. In a large pot over medium heat, melt butter. Add diced onion and green pepper and cook until softened. Stir in garlic, Every Dam Day Rub, red pepper flakes, and jalapeño. Simmer until fragrant.

Add Proteins

1. Add cooked ground beef and smoked brisket to the pot.

Season

1. Stir in Bird Rub and cumin until evenly combined.

Add Beans & Veg

1. Add kidney beans and corn. Stir well.

Liquids & Sauces

1. Add tomato paste, crushed tomatoes, tomato juice, and beef base. Refill the tomato juice jug twice with hot water and add to the pot. Add a squirt each of Hot Squatch, Memphis, and Pymatuning Gold.

Simmer

1. Bring to a gentle simmer and cook uncovered for 2–3 hours, stirring occasionally, until thick and well blended.

Adjust & Serve

1. Taste and adjust seasoning or heat as needed. Serve hot.

Did you make this recipe?

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