Let’s assemble some back yard Chili #unclenate #bbq

We’re takin’ leftover smoked brisket and turning it into a rich, smoky pot of chili cooked low and slow right on the pellet smoker. Thick, hearty, and loaded with flavor — this backyard brisket chili is comfort food done right.

Cooked in a cast iron Dutch oven over oak wood, this one’s got deep BBQ flavor with just the right amount of spice. Whether you’ve got leftover brisket or you’re cooking it fresh, this chili will have everyone coming back for seconds.

👉 Smoker Temp: 250°F
👉 Cook Time: 3-4 hours
👉 Fuel: Oak or hickory pellets
👉 Bonus Tip: Add a splash of dark beer or bourbon for extra depth

Ingredients
• 2–3 lbs chopped smoked brisket (mix of flat & point if possible)
• 1 lb ground beef (optional for body)
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 (14.5 oz) cans fire-roasted diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (6 oz) can tomato paste
• 1 beer (12 oz)
• 1–1½ cups beef broth (reduce if beer is added)
• 2 chipotle peppers in adobo + 1–2 tsp sauce
• 2 (15 oz) cans beans (optional)
• 3 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tbsp cumin
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne (to taste)
• Salt & pepper to taste
• 1 tbsp brown sugar or molasses
• Optional: Meat Church Chili seasoning to taste

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