Yield: 2-2.5 gallons
Cooking specs: Large BGE, Huge Cast Iron Pot, No Plate Setter. Temp target 350 degrees – 400 okay to start with, just work on lowering the temp throughout the cook so that you can simmer the chili towards the end at around 250 degrees.
Start the cook with bacon. In the pot, render down 1 pkg of your favorite bacon until crispy. Remove the bacon and leave the bacon grease in the pot. Then add:
- 3 cups celery, chopped
- 3 small jalapenos, thinly sliced
- 2 white onions, chopped
- 1 red onion, chopped
Sauté the vegetables in bacon grease until translucent. Then add:
- 4 cloves of garlic, chopped
Sauté for about 1 minute. Add the following spices and bloom them in the hot oil with the veggies.
- 4 TBL chili powder
- 2 tsp. smoked paprika
- 2 tsp. cayenne
- 4 TBL cumin
- 2 tsp. Mexican oregano
- 2 tsp. granulated onion
- 2 tsp. granulated garlic
- (You might add more cumin later, based on taste)
Once this mixture has bloomed, add:
- 1 c. red wine (Pinot Noir or Cab) – optional
Reduce the wine down for about 10 minutes. Then add:
- 1 14 oz. can tomato sauce
- 3 15 oz. cans diced tomatoes
- 3 cups LOW SODIUM beef stock/broth
- 12 oz. V-8 juice – Spicy
- 3 TBL Knorr Tomato Bouillon w/ Beef Flavor (powdered)
- 2 TBL Chipotle Peppers in Adobe Sauce (finely chopped)
- 2 TBL of whatever rub you used on the brisket (if other than salt and pepper)
- 2 ½ lbs. of cooked smoked brisket, cut into cubes
- Test for need to add salt
Bring up to a slight boil, then turn heat down and simmer until brisket starts falling apart. You can serve immediately, or like I did, move to a slow cooker, set on warm and take it to your final destination.
Serve over Fritos, with smoked cheese, the bacon from earlier, green onions & sour cream.