Brisket Chili on the Big Green Egg
This is a great recipe that I often use with venison. This time I used brisket as the protein and it was excellent. The BGE is perfect for cooking any kind of soup or stew. I hope you give this simple but tasty recipe a try!
• 2 LBS. Smoked Brisket Flat (Cubed 1in.)
• 1 Large Onion Diced
• 2 Green Peppers Diced
• 1 Small Jalapeno finely diced
• 2 Cans of Rotel Mild
• 1 28oz Can Tomato Sauce
• 1 28oz Can Crushed Tomatoes
• 2 Cups of Beef Broth
• 3 Cans Tri Color Kidney Beans
• 4 Tbsp. Cumin
• 4 Tbsp. Chili Powder
• 1 Tsp of Cayenne Pepper
• 1 Tsp of Smoked Paprika
• 2 Tsp of Smoked Salt
•
I setup the BGE for indirect cooking on the plate setter at 350 degrees. Once up to temperature I put 2 tablespoons of olive oil in my Dutch oven. I then sautéed the onions, green peepers and diced jalapeno.
Once they begin to become tender, I added my cubed Smoked Brisket Flat and mixed. Then I added the tomatoes, Rotel and beef broth. Then add all of your seasonings, bring to a boil. Add the beans and reduce heat to 325 and simmer for 2 hours.
Get you some!
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