2 15 ounce cans of Cannellini beans, drained and rinsed
2 15 ounce cans of Kidney beans, drained and rinsed
2 15 ounce cans of Garbanzo beans, drained and rinsed
3 28 ounce cans of whole peeled plum tomatoes in juice
2 cups of beef stock
2 tablespoons of cumin
3 tablespoons of chili powder
1 teaspoon of ground chipotle pepper
2 tablespoons of tomato paste
Kosher salt and fresh cracked pepper to taste
Preheat your Bradley Smoker to 230° and load in 24 hickory bisquettes and press “wood.” Open the top vent so that it is ½ of the way open.
In a large bowl, mix together the seasonings and rub the brisket on all sides until completely coated with the spice blend. Place the brisket on the top rack of the smoker and close the door. Set the time for 8 hours. You can rotate the brisket every 3 ½ hours to make sure it is evenly cooked. Once it’s cooked set overnight in the refrigerator.
For the Chili:
In a 2 gallon Le Creuset Dutch oven on high heat with olive oil and roast up the onions and peppers until brown. Next add in the beans, tomatoes, stock and spices and bring to a boil.
Once boiling, turn the heat to low and add in the smoked brisket, cover the pot and cook for 4 to 6 hours or until the brisket easily pulls apart.
Thick the chili as needed with the tomato paste and season with salt and pepper.