Chef Ben'S Famous Smoked Brisket Chili Recipe

Name: Chef Ben'S Famous Smoked Brisket Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried Ancho Chiles (rehydrated, seeds removed & diced); 2 dried Chipolte Chiles (rehydrated, seeds removed & diced); 2 dried New Mexican Chiles (rehydrated, seeds removed & diced); 3 oz La Preferda Chipolte peppers in Spicy Adobo, diced; 7 oz Jalepeno peppers in hot marinade, diced, plus juices; Liquid from rehydrated chiles; 1 lb. butter; 2 large white onions; 2 red bell peppers; 2 yellow bell peppers; 10 - ½ Tablespoons garlic - minced; 3/4 oz ground Arbol Chile; 3/4 oz fround Guajillo chile; 1/8 teaspoon ground Habenero Chile; 1/4 cp ground black pepper; 1/4 cp salt; 1 cp brown sugar; 8 Tablespoons Mexican Oregano; 6-8 Tablespoons ground Cumin; 6-8 Tablespoons ground Cayenne Pepper; 32 oz low-sodium Beef Stock; 2 lbs diced tomatoes; 720 oz Hunts tomato sauce; 6-8 lbs smoked beef brisket; 1.5-2 lbs diced smoked sausage (kielbasa works best)

Servings: persons

2 dried Ancho Chiles (rehydrated, seeds removed & diced)
2 dried Chipolte Chiles (rehydrated, seeds removed & diced)
2 dried New Mexican Chiles (rehydrated, seeds removed & diced)
3 oz La Preferda Chipolte peppers in Spicy Adobo, diced
7 oz Jalepeno peppers in hot marinade, diced, plus juices
Liquid from rehydrated chiles
1 lb. butter
2 large white onions
2 red bell peppers
2 yellow bell peppers
10 - ½ Tablespoons garlic - minced
3/4 oz ground Arbol Chile
3/4 oz fround Guajillo chile
1/8 teaspoon ground Habenero Chile
1/4 cp ground black pepper
1/4 cp salt
1 cp brown sugar
8 Tablespoons Mexican Oregano
6-8 Tablespoons ground Cumin
6-8 Tablespoons ground Cayenne Pepper
32 oz low-sodium Beef Stock
2 lbs diced tomatoes
720 oz Hunts tomato sauce
6-8 lbs smoked beef brisket
1.5-2 lbs diced smoked sausage (kielbasa works best)

1
1. In a large pot, melt butter on medium-low heat. Saute onion, red and yellow bell peppers,until onion is translucent. Add garlic, Arbol Chile, Guajillo Chile and Hebenero chile and cook for 5-6 mins, releasing garlic flavor.
2
2. Add Ancho, Chipolte, New Mexican, La Preferda Chipolte, and Jalapeno chiles to pot and cook for 30 mins on med-low heat.
3
3. Add salt, brown sugar, mexican oregano, cumin and cayenne and cook for 10 mins.
4
4. Add tomatoes and beef stock and cook down for 10 mins.
5
5.Add brisket, smoked sausage and tomato sauce. Cook for 1.5-2 hours.
6
Serve hot with jalapeno and cheddar cornbread or muffins.

3392

kcal

Calories

152

Fat

434

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 dried Ancho Chiles (rehydrated, seeds removed & diced), 2 dried Chipolte Chiles (rehydrated, seeds removed & diced), 2 dried New Mexican Chiles (rehydrated, seeds removed & diced), 3 oz La Preferda Chipolte peppers in Spicy Adobo, diced, and more.

Yes, Chef Ben'S Famous Smoked Brisket Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chef Ben'S Famous Smoked Brisket Chili

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