What’s on the menu for March Madness? How about slow smoked brisket mixed in to a spicy bean chili? Jay’s original Brisket Chili combines flavors of ancho and chipotle chiles with cloves, garlic, oregano and delicious smoked brisket. View the photo guide for this recipe here.

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Ingredients:
• Packer brisket trimmed of excess fat
• Willingham’s Cajun Hot Rub
• Yellow mustard
• 1 large onion
• (2) 28 oz cans diced tomatoes
• (2) 15 oz cans tomato sauce
• 2 Cans black or kidney beans
• 1 Bottle of beer
• 2 cloves garlic minced
• 1 large onion chopped
• 2 chipotle chiles in adobe sauce minced
• 3 Dried Ancho Chiles
• 2 Tbsp each chili powder and cumin
• 1 Tbsp coarse black pepper
• 1 Tsp Oregeno leaves
• ¼ Tsp ground cloves
• 2 Tbsp sugar
• Juice of 2 lemons
• 3 Tbsp of oil
• Sour Cream

Instructions:

Step 1: Prepare your trimmed packer brisket for smoking by applying a light coat of plain yellow mustard. Then sprinkle with Willingham’s Cajun Hot Rub.

Step 2: Smoke the brisket until it reaches an internal meat temperature of 170 – 180 degrees F, or until a nice crust has developed.

Step 3: Cube the brisket into 1 – 1 1/2 inch chunks.

Step 4: Toast ancho chiles on grill or in a pan. Then bring 1-2 cups of water to a boil in a saucepan. Add the chiles to the boiling water. Remove from fire immediately and let the chiles soften. When chiles are soft, take them out of the pan and reserve 1/2 cup of the water. Remove chile stems and seeds. Place chiles into a blender or food processor with reserved water and puree.

Step 5: In a large cast iron dutch oven or comparable pan, heat oil and saute onions and garlic until softened.

Step 6: Add all remaining ingredients, except beans. Bring to a boil and reduce to a simmer for 1 1/2 hours. Add beans, stir and replace lid. Continue to simmer for 1/2 hour. Remove lid. Continue to simmer for 30 minutes longer to thicken.

Brisket chunks should be fall-apart tender. If not, continue to cook until tender.

Step 7: Serve with a dollop of sour cream.