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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 10 |
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So you've just finished smoking a brisket, and you're now surprised with the amount of leftover meat you have. Mix it with some ground beef and make some chili! I used brisket made with the mop sauce in Texas mop Sauce Barbecue Sauce, and it makes a surprisingly good addition to plain ol' chili. Ingredients:
2 (15 ounce) cans pinto beans |
2 lbs hamburger meat, browned |
1 lb beef brisket, smoked |
1/4 lb bacon, diced and browned |
1 (48 ounce) can beef broth |
1 medium onion, roughly chopped |
1/4 cup chili powder |
2 tablespoons garlic powder |
2 tablespoons onion powder |
1 teaspoon fresh ground black pepper |
cayenne pepper, to taste |
Directions:
1. Add all ingredients to crock pot, mix well. Cook on low for 8-10 hours. I prefer to run the pinto beans through a food processor instead of adding them whole, as this helps thicken and add some body to the chili.
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