Smoked brisket meets spicy peppers in this original chili recipe.
Clay Coleman of Clay’s House of Pig in Tupelo uses his smoked brisket in this original chili recipe that he developed with help from his store manager, Joe Tanner. Coleman serves the brisket chili on baked potatoes and hand-cut French fries at C.H.O.P. Read more about Coleman and C.H.O.P. here.
2 tablespoons canola oil
1 green bell pepper, chopped
1 white onion, chopped
1 jalapeno pepper with seeds, chopped
1 poblano pepper, chopped
4 cloves garlic, finely chopped
2 pounds smoked brisket, chopped
1 28-ounce can crushed tomatoes
1 14.5-ounce can fire-roasted tomatoes
1 28-ounce can tomato sauce
1 12-ounce bottle dark beer
1 cup black coffee, day-old, if possible
1/3 cup honey
5 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon crushed red pepper
2 tablespoons salt
1 15-ounce can black beans, drained
1 15-ounce can dark red kidney beans, drained
1 15-ounce can pinto beans, drained
In a large pot, heat canola oil and saute bell pepper and onion until tender. Add jalapeno (with seeds), poblano and garlic, and saute. Add brisket and mix well. Add next 10 ingredients (through salt) and bring to boil. Lower heat and simmer 30 minutes to an hour before adding beans. Continue to simmer until ready to serve. Top each serving with shredded cheddar cheese, chopped green onions and sour cream.