Smoked Chili Recipe

Preheat your smoker to 225-250 degrees Fahrenheit. Smoke the sliced beef brisket for 1 hour.

After smoking the beef brisket, remove it from the heat and set it aside to cool down slightly. In a large Dutch oven, cook the chopped onion over medium heat until softened, about 5 minutes.

Add the minced garlic and cook for 1-2 minutes, until fragrant. Add the smoked Jalapeño Peppers, chipotle peppers in adobo sauce, smoked paprika, and cumin. Cook for another 1-2 minutes, stirring constantly to prevent the spices from burning.

Add the diced tomatoes, beef broth, brown sugar, apple cider vinegar, salt, and black pepper to the pot. Stir well to combine.

Add the smoked beef brisket to the pot, making sure to coat it evenly with the chili mixture. Bring the chili to a boil, then cover the pot with a lid and transfer it to a preheated oven.

Bake the chili at 300 degrees Fahrenheit for 2.5-3 hours, until the beef is tender and the chili has thickened slightly. Taste and adjust the seasoning as needed.

Remove the pot from the oven and let it cool down slightly. Serve the chili hot, topped with a dollop of sour cream, shredded cheese, and diced onions, if desired.