Smoky Brisket Chili
Smoky Brisket Chili
Smoky Brisket Chili
Smoky Brisket Chili

Smoky Brisket Chili

David Venable

Brisket is a hearty cut of beef with rich flavor that can hold up to the robust seasoning in this dish. And it makes for a wonderfully warming meal when the nights grow colder!

Ingredients

  • 4-lb beef brisket, cut into 3/4 inch cubes
  • 1 medium onion, diced
  • 2 poblano chili peppers, seeded and diced
  • 1 red pepper, diced
  • 1 (28-oz) can crushed tomatoes
  • 1 (14.5-oz) can diced tomatoes
  • 1 cup beef stock
  • 1 Tbsp minced chipotle peppers in adobo sauce
  • 3 cloves garlic, minced
  • 1 Tbsp ancho chile pepper powder
  • 2 tsp chili powder
  • 1 Tbsp cumin
  • 1 tsp dried oregano
  • 1 Tbsp salt
  • 1 tsp pepper
  • 1 (15-oz) can black beans, rinsed and drained
  • 1 (15-oz) can pinto or red kidney beans, rinsed and drained
  • Sour cream, shredded cheddar cheese, and sliced green onions, for garnish (optional)

Directions

Sear the cubed brisket in a 6-qt or larger pressure cooker using the Brown setting. You may need to do this in batches; if so, put all of the meat back into the pressure cooker once it's seared.
Add all of the remaining ingredients, except the beans, to the pressure cooker, set it to High, and cook for 50 minutes. When cooking has finished, perform a quick release to relieve the pressure. Then, open the pressure cooker and add both cans of the rinsed beans. Cook for another 5–10 minutes to infuse the beans with flavor. Release the pressure again, then the chili is ready to serve.
Garnish with your favorite chili toppings, such as sour cream, cheddar cheese, and green onions, as noted above. This recipe also pairs well with cornbread or crushed tortilla chips.

Cook's Notes

Smoking a brisket to build a smoky flavor can take hours. This recipe calls for a combination of spices and medium-hot peppers to achieve a smoky chili, using the pressure cooker to cut time. Since the beans are canned, they get added near the end of the cooking process.

Print Recipe