Jesse’s Prizewinning Smokehouse Chile

Ingredients

• 1-2 pounds smoked brisket
• 1-2 pounds smoked pork shoulder or more brisket
• 1 tablespoon extra virgin olive oil
• 3 strips bacon, diced
• 1 large onion, finely chopped
• 2 poblano chiles, finely chopped
• 2 cloves garlic, minced
• 1/3 cup chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 2 15-ounce cans pinto beans, drained, rinsed in a colander, and drained again
• 2 15-ounce cans black beans, drained, rinsed in a colander, and drained again
• 1 bottle beer (light or dark—your choice)
• 1 8-ounce can tomato sauce
• 2 quarts low-sodium beef or chicken stock
• 1 tablespoon Tabasco (or other hot sauce), or to taste
• 2 ounces bittersweet/unsweetened chocolate, rough chopped
• Sea salt and black pepper
• Your choice of accompaniments, such as diced jalapeños, grated cheese, diced onions or scallions, sliced black olives, sour cream, etc.

Instructions

1. Step 1: Smoke the brisket and pork (at 35 degrees outside temp, I smoked both for 6-7 hours, then placed in foil and heated in oven at 225 until 190 degrees).
2. Step 2: Cut the brisket and pork shoulder into 1/2-inch cubes and set aside.
3. Step 3: Heat the oil in the Dutch oven over medium heat. Brown the bacon in the olive oil, 4 minutes, stirring with a wooden spoon. Add the onion, poblanos, and garlic and cook until browned, 4 minutes. Stir in the chili powder, cumin, oregano, and cinnamon and cook until fragrant, 2 minutes.
4. Step 4: Add the diced brisket, pork shoulder, and beans and cook until coated with the chili mixture, stirring well, 2 minutes. Stir in the beer and bring to a boil. Stir in the tomato sauce, stock, Tabasco, and chocolate and bring to a boil.
5. Step 5: Meanwhile, light your smoker according to the manufacturer’s instructions and preheat to 250 degrees. Add the wood as specified by the manufacturer.
6. Step 6: Smoke the chili uncovered until thick and richly flavored, 3 to 4 hours, stirring from time to time with a wooden spoon. The last 15 minutes, add salt and pepper to taste, and additional hot sauce if the chili needs more kick. Serve the chili in bowls with the accompaniments on top. Great today, and leftovers will taste even better tomorrow.

Notes