Once I smoked the brisket, I let it rest overnight. The next day, I made a very large pot of chili in a Le Creuset Dutch Oven. To me, the most important part of chili is the meat, so once you’ve got that locked down, it’s really about roasting up some onions and peppers and simmering all those delicious beans and tomatoes for hours on end. Once all of your staple ingredients are in the pot and simmering, it’s time to put in the meat to braise until it easily pulls apart. Honestly, you will never do chili the same again after you try this. From there, adding in spices are all up to you. I used a bit of cumin, oregano, chili powder and ground chipotle, but if you really wanted to spice it up, you should try finishing your chili with a little cinnamon and dark chocolate… Seriously, it’s amazing!