Chili with Smoked Brisket - Texas Style

Football season calls for food with enough flavor to hold its own from kickoff through the final whistle. Chili with Smoked Brisket - Texas Style brings tender beef, roasted peppers, tomatoes, dark porter, and a fiery mix of jalapeños and habaneros together in one hearty game-day favorite. Created with Chef Johan Magnusson of Big Swede BBQ, this Texas-style recipe skips the beans and puts smoky brisket right where it belongs: at the center of every bowl.

Great chili starts with great beef. Prepare the brisket ahead of time using our TrueFlame Beef Brisket recipe, then save a portion for game day. Slow smoking builds the bark, tenderness, and deep beef flavor that give this recipe its signature character. Once the meat is ready, the rest of the cook keeps the action outside.

Fire up the grill with a TrueFlame Griddle Plate to roast the peppers before they join the pot. That extra heat brings out their savory side while adding another layer of character to the finished chili. From there, move the pot to the Double Side Burner or Power Burner and let everything simmer outdoors while the pregame show gets underway. With up to 60,000 BTUs from the Power Burner, your outdoor kitchen is ready for a big pot and an even bigger appetite.

Serve it hot with your favorite toppings, cold drinks, and plenty of friends around the backyard. Make a large batch because a bowl this bold has a habit of bringing people back for seconds.

For more food inspiration, follow TrueFlame Brand Ambassador Johan Magnusson of Big Swede BBQ on social media. You can also find his award-winning BBQ rubs and cookbook at BigSwedeBBQ.com.

Chili with Smoked Brisket - Texas Style Ingredients

• Smoked Brisket - Flat

• 3 Jalapenos

• 4 Habaneros

• 2 lbs canned or fresh tomatoes

• 5 cloves of garlic

• 1 yellow onion

• 1 dark porter ale

• Salt

• Pepper

• Paprika

• Cayenne pepper

Chili with Smoked Brisket - Texas Style Directions

1. Finely chop the onion and garlic, then set aside. De-seed and finely chop the green peppers, then set aside for later use. Cut these into brunoise, a fine dice measuring 4mm x 4mm x 4mm, or 1/8 x 1/8 x 1/8 inches. If you use fresh tomatoes, remove the skin and seeds, then chop thoroughly.

2. Next, roast the chilis. You can adjust this step; add more jalapeños and fewer habaneros for a less spicy version. Roast the chilis over high heat for a couple of minutes, until the exteriors are charred. Drop chilis into ice water; remove the skin and carefully remove the seeds. I recommend wearing rubber gloves when doing this, especially if you wear contacts. Some of you will know what I mean. Cut the chili into brunoise as well.

3. Heat olive oil in a pan, preferably cast iron, and quickly brown the garlic and onions. Don't overdo it; you just want them slightly browned. Mix in the crushed tomatoes, then heat through. Add roasted chilis and stir for a couple of minutes.

4. Add the porter, then simmer the pan for 30 minutes. While it simmers, finely chop the brisket. This is worth doing thoroughly; the finer the dice, the better the texture in the final chili. Take your time. When done, add it to the chili and stir.

5. Add some salt, pepper, and other spices, but don't overdo it. It is better to add them gradually so you can better gauge the chili's flavor. The chili will now simmer for 5-6 hours, and during this time, it will get richer and more flavorful, so add spices in moderation. You will also notice it darkens slightly during cooking (see pictures above).

6. When you feel that you have the correct depth, flavor, and texture, remove from the stove and serve. Chili is one of those dishes that tastes even better the day after, so don’t be afraid to cook a day or two in advance and heat it up when it's time to serve. Serve with crackers and, if you like, finely chopped onions, shredded cheese, and sour cream. Enjoy!!

From Brand Ambassador Johan Magnusson of BigSwedeBBQ.com