Texas loves its brisket and its chili. What if I combined them both? I hot smoked brisket to give that Texas flavor, then used that in a Texas style chili. I used 3 dried chilis, tomatoes, spices, onions, garlic, and beef broth. Here is where I go off the rails: I added beans. Texans hate using beans in chili. This is slow cooked over 4 hours. Remember that chili is better the second day. I hope you like it.

3 dry ancho chilies
3 gaujillo chilies
4 pounds brisket A to Z Butcher
3 tablespoons olive oil
3 tablespoons Montreal steak seasoning
2 tablespoons Poppi’s chili powder
5 strips bacon (Holy Roots Farm bacon)
1 large yellow onion, diced
1 16-ounce beer
5 cloves garlic, minced
2 quarts beef broth
1 32-ounce can plum tomatoes
3 tablespoons Poppi’s chili powder
1 teaspoon oregano
1 tablespoon garlic powder
1 tablespoon smoked paprika
2 tablespoons Worcestershire
2 tablespoons favorite hot sauce
Honey to taste
Toppings:
Fritos
Grated cheese
Diced onions
Sliced jalapeños
Sour cream

Add chilis to a bowl and cover with boiling water.

Coat brisket with Montreal seasoning and chili powder.

Place brisket on smoker at 325 for about 3 hours until internal temperature hits 195-200.

Wrap brisket in foil and let

Cook bacon in a Dutch oven to crispy. Use medium heat.

Add onions and cook to translucent.

Add garlic and cook for 1 minute.

Add chili powder, oregano, and paprika.

Remove the chilies from water and remove stems and seeds. (Honey, don’t touch your face until you wash your hands.)

Add the chili peppers and 2 cups of liquid to a blender and blend until smooth.

Add to Dutch oven. Reduce heat to medium.

Add plumb tomatoes and 1 quart of beef stock.

This is when you use the rested brisket.

Chop brisket into 1/4 inch cubes. Add to Dutch oven.

Let cook for 1 hour. Two is better.

Taste and then add honey, salt hot sauce and pepper to taste.

Serve with favorite toppings.