Smoked Brisket & Black Bean Chili

Smoked Brisket & Black Bean Chili


by Frank Scibelli

Posted on October 17, 2011 at 8:58 AM

Updated Monday, Oct 17 at 3:14 PM

Smoked Brisket & Black Bean Chili                                     

2 pounds diced stew meat or *pre cooked smoked brisket

1 medium onion, chopped

1 red pepper, diced

2 green chili diced (Serrano)

4 cloves garlic, minced

1 tablespoon cooking oil

1 ½ teaspoon Guajillo powder

1 ½ teaspoon Ancho powder

1 teaspoon ground cumin



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1 teaspoon dried oregano, crushed


 14.5-ounce can of diced tomatoes

¼  cup dark beer

4-6 cups vegetable or chicken broth

2- 15oz can black beans

1 tablespoon chiffonade of fresh cilantro

Zest and juice of 1 lime

2 tablespoons olive oil

1 teaspoon garlic, chopped

¼  cup sour cream





Rinse and drain beans. In a large saucepan or Dutch oven cook the stew meat in hot oil to caramelize the outside.  Add onion, red pepper, serrano and garlic. Cook until tender. Stir in guajillo powder, ancho powder, cumin, oregano, salt, and ground red pepper. Cook and stir for 1 minute.  Add tomatoes, beef and beer.  Simmer 10 minutes.  Add the vegetable or chicken broth. Bring to a boil; reduce heat. Cover and simmer for 1 hour until meat is tender.  Add beans and cook 15 more minutes to blend flavors.

*If using cooked smoked brisket cut into bite size pieces and add with the beans. 

Mix the cilantro, lime zest and juice, tsp garlic and olive oil.  Add to chili.  Check seasoning.

To serve, ladle chili into individual bowls. Top with a dollop of sour cream and garnish with cilantro and grated cheese. Makes 6 servings.