Effortless award winner smoked brisket chili; Every delicious bite loaded with smoky meat, herbed melted onions and sweet heat beans.
Smoked Brisket Chili
©Tangled with Taste by TangledwithTaste.com
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Originally published 9/1/2016. Is now being republished for easy finding.
This hearty award winner chili pulls you in on the first bite. Sweet heat packed full with smoky goodness that keeps you wanting more long after the pot has been scraped clean. Bits of Bacon and meat in every bite combine with bold deep flavors from the ancho chili and cumin sauce is complimented perfectly by the subtle buttery goodness from the melted onions and sweet heat barbeque beans.
If you’re looking for a delicious chili to warm your belly or to win a contest, you need not look any further. Humbly speaking, this is the world’s very best ever chili!
Easy Chili Recipe
There once was a man named Harry Ball. No kidding, that was his name. Well, Harry created the world’s most delicious baked beans recipe. He kept said recipe a giant secret. Everybody loved Harry Ball’s beans. Personally, I loved Harry Ball’s name. I mean seriously!, what in the heck were his parents thinking?!
Well anyway, before Harry died, he shared his beans recipe with my father in law. Who has continued to keep the recipe for Harry Ball’s beans a giant secret. Except I totally watched him make it and now know how. I will not be sharing that recipe with y’all though. I’m sorry. But don’t be too sad! This is just as good. And I will tell you the secret ingredient: Vinegar. Who knew?!
Best Chili Recipe Ever
It’s shorter this time: Once upon a time, I entered a chili contest with my first ever chili. Smoked Brisket chili loaded with melted onions and sweet heat goodness! It won. In fact, it keeps winning. Not meaning to brag, but this smoked brisket chili will probably always win. So if you are looking for a good recipe to win a chili cook-off or a cooking competition with; you should probably use this one too. Hee Hee!
Last Halloween I entered my first ever chili contest. The night before the contest I got to work on creating my smoked brisket chili. And you know what? It won! And it has won all three chili contests it’s been entered in since. Y’all this is amazing! Everyone say “Thank you Harry Balls for making the beans recipe that inspired this smoked brisket chili!”
How to make a beef chili
Spices, sauces, bacon and beans slow cooked together and mixed with an ancho chiles, tomatoes, and cumin sauce, creates the deep bold flavors that linger in your mouth for hours after. Then to top that off we finish it with smoky brisket and melted buttery onions (recipe for easy melted onions found here) in every bite… I’m telling ya, this Smoked Brisket Chili will keep you wanting bowl after bowl after bowl even after your tummy has long since said “Hey You! I’m full!”
*Tip: Make this smoked brisket chili the night before to let the flavors mature and deepen. Reheat slowly on medium low-low the hour before serving.
- 1 lb bacon
- 2 TBS minced Garlic
- 2 cans Pork and Beans
- 2 cans Ranch style beans
- 1 can Butterbeans, drained and rinsed
- 1 can diced tomatoes and their juice
- 1 cup ketchup
- 1 cup Sweet Heat flavored BBQ Sauce
- 1 cup molasses
- 2 TBS Vinegar
- 1 packet Fronterra Mild red Chili and cumin taco sauce
- 1 TBS dried Oregano
- 1 cube chicken bullion
- 1/2-1 tsp red pepper flakes
- 1-2 lbs smoked brisket, shredded or cut into 1/2 inch cubes. *Tip for extra smokiness: Include some, if not all, of the fat trimmings as they hold more of a smoky flavor.
- 2 cups Melted Onions
- Chop your uncooked bacon into bite size pieces and cook in your pot over med-high heat until almost done.
- Add Garlic and sauté as bacon finishes cooking.
- Drain as much of the bacon grease from the pot as you can, leaving the dregs in the bottom to help flavor the beans.
- Empty all cans of beans and tomatoes, as well as your sauces and spices; into the pot with the bacon and garlic. Stir well.
- Place entire pot in oven at 350 degrees Fahrenheit for 30 minutes.
- Add melted onions and smoked brisket.
- Let cook another 30 minutes on the stove top at med-low heat, then drop tempature to low and let simmer for another hour.
- *At this point you can either cool and refridgerate overnight to let flavors mature and deepen, or serve immediately!
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