Weeknight Brisket Chili

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  • Sunday, 27 September 2015 00:00
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Ingredients: Leftover Brisket (about 8 slices or enough to cover pan fully)
Cookwell and Company Chili Mix (1 jar)
Beef Broth (3/4 cup)
Diced White Onion ( 1 small onion)
Shredded Colby Jack Cheese ( 2-3 cups)
Tortilla Chips (to serve with chili)

Recipe: Trim fat off leftover brisket and cut brisket into small cubed pieces, then place in pyrex baking dish.
Pour 1 jar Cookwell and Company Chili Mix over meat.
Add 3/4 cup beef broth and diced white onion to brisket and chili sauce mix.
Pre-heat Yoder YS640 Smoker to 350.
Place pan of brisket chili on smoker and begin cooking.
Check in 20 minutes, continue cooking.
Cook another 20 minutes, check again and stir gently.
Continue cooking for 15 more minutes.
Stir chili thoroughly and sprinkle shredded Colby Jack cheese on top.
Cook about 5 more minutes with cheese on top.
Remove from heat.
Serve with tortilla chips or crackers and enjoy!!