Weekend Smoked Brisket Chili: A Slow-Cooked Family Favorite
Inspired by a Meat Church classic and perfected at home, this smoky, hearty chili has become a winter staple. Simmered low and slow, served with cornbread (jalapeño and plain), it’s the perfect slow-cooked dish for cozy weekends at home.
Jalapeño cornbread
Ingredients:
• 2 lbs ground beef (or ground brisket/other meat)
• 1 lb smoked brisket, cubed (buy from a local smokehouse)
• 3 medium red onions, chopped
• 3 Tbsp minced garlic
• 1 can (28 oz) + 1 can (14 oz) crushed tomatoes (fire-roasted preferred)
• 1 can (14 oz) diced tomatoes
• 2 chipotle peppers in adobo, chopped (add more for extra spice)
• 3–5 Tbsp chili seasoning (like Meat Church Texas Chili)
• Olive oil
• 2 lbs ground beef (or ground brisket/other meat)
• 1 lb smoked brisket, cubed (buy from a local smokehouse)
• 3 medium red onions, chopped
• 3 Tbsp minced garlic
• 1 can (28 oz) + 1 can (14 oz) crushed tomatoes (fire-roasted preferred)
• 1 can (14 oz) diced tomatoes
• 2 chipotle peppers in adobo, chopped (add more for extra spice)
• 3–5 Tbsp chili seasoning (like Meat Church Texas Chili)
• Olive oil
Instructions:
- Sauté aromatics: In a large skillet with olive oil, cook onions, garlic, and chipotles (plus adobo sauce) for about 10 minutes, until translucent. Transfer to a Dutch oven or slow cooker.
- Brown meat: In the same pan, brown the ground beef, drain, and add to the pot.
- Add brisket: Dice smoked brisket into bite-size pieces and stir into the pot.
- Combine & season: Add tomatoes (with juice) and chili seasoning. Mix well.
- Cook low & slow:
• Smoker: Simmer uncovered 6–8 hours, stirring hourly.
• Slow cooker: Cook on low 6–8 hours, stirring occasionally. - Serve: Let rest slightly, then serve with cornbread and your favorite toppings like cheese, sour cream, chopped onions, etc..