Brisket Chili

The folks at One90 Smoked Meats stopped by Good Day to share one of their favorite chili recipes.

Brisket Chili

2 pounds brisket
6 cups water
1 can of Coke or Dr. Pepper
1/2 cup of diced onion
1/2 cup of roasted Poblano Pepper
1 cup tomato sauce
1.5 tablespoons of Worcestershire
1.5 tablespoons of Vinegar
1/2 cup of ketchup
1/2 cup of Creole mustard
2 tablespoons of paprika
3 tablespoons of chili powder
1.5 teaspoons of garlic powder
1.5 teaspoons of cumin
1.5 teaspoons for Cayenne
4 tablespoons of honey
1 tablespoon of salt
1 tablespoon of pepper
corn starch, as needed, if needed

In a large pot add 2 cups of water, can of Dr. Pepper, onions, peppers and smoked brisket 

Cook and agitate the meat until it breaks down and becomes stringy and the onions and peppers soft are translucent.

Add all remaining ingredients, and add another 4 cups of water. Stir until well combined.

Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.

Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.