Leftover Brisket Smoked Chili Recipe

What you need:

1 jalapeno, seeded and diced
1 can of black beans
1 can kidney beans
Olive oil
1/2 red pepper, seeded and diced
1/2 green pepper, diced
1/2 white onion, diced
3 1/2 cups crushed tomatoes
3 1/2 cups fire-roasted tomatoes
1 1/4 cup brisket
2 tablespoon chili powder
1 tablespoon Worcestershire sauce
2 teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Heat the oil in a cast iron dutch oven over medium-high heat. Add the chili powder, cumin, paprika, salt, and pepper. Stir to combine. Stir in crushed tomatoes, fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and brisket. Stir to combine ingredients well.

Cover the dutch oven and place on a preheated smoker (250-275degrees) for 30 minutes. Remove the lid and stir the chili. Continue smoking for 2 more hours, uncovered, stirring every 30 minutes.

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