Ingredients

Equipment Needed

• •Smoker or charcoal grill set up for indirect heat
• •Instant-read thermometer
• •Large Dutch oven or heavy-bottomed 8-quart pot
• •Blender
• •12-inch cast iron skillet

Instructions

1. 1

   Season the brisket

   The night before cooking, pat the brisket dry with paper towels and season generously on all sides with the salt and pepper. Place uncovered on a rack set over a sheet pan and refrigerate overnight. This dry brine draws moisture to the surface, then reabsorbs it along with the salt, seasoning the meat deeply while creating a tacky pellicle that smoke will cling to.

   If using leftover smoked brisket, skip directly to step 4. You'll need about 2 pounds of cooked meat, roughly cubed.
2. 2

   Prepare your smoker

   Set up your smoker for indirect cooking at 250°F. Oak is traditional for Texas brisket, but pecan or hickory work beautifully here. You want thin blue smoke, not billowing white clouds. White smoke tastes acrid. Let the fire settle until the smoke runs clean before adding meat.

3. 3

   Smoke the brisket

   Remove brisket from refrigerator and let stand at room temperature for 30 minutes. Place fat-side up in the smoker and cook until the internal temperature reaches 165°F, roughly 3 to 4 hours. The bark should be deeply mahogany, almost black at the edges. You're not taking this to full tenderness; it will finish in the chili. Wrap in butcher paper and rest for 30 minutes, then cut into rough 1-inch cubes. Reserve any accumulated juices.

   A probe thermometer with an alarm is worth its weight in gold here. Set it and tend to other tasks.
4. 4

   Toast and rehydrate the chiles

   Heat a dry cast iron skillet over medium heat. Add the ancho and guajillo chiles in a single layer, pressing flat with a spatula. Toast for 30 seconds per side until fragrant and pliable, watching carefully to avoid burning. The kitchen should smell warm and slightly fruity. Transfer to a heat-proof bowl, cover with the boiling water, and let steep for 20 minutes until completely soft.

5. 5

   Make the chile paste

   Transfer the rehydrated chiles to a blender along with half the soaking liquid, the chipotle peppers, and adobo sauce. Blend on high until completely smooth, scraping down the sides as needed. This paste should be thick enough to coat a spoon but pourable. Add more soaking liquid if necessary. Set aside.

6. 6

   Build the aromatic base

   In a large Dutch oven or heavy-bottomed pot, heat the rendered brisket fat over medium heat until shimmering. Add the onions and cook, stirring occasionally, until deeply golden and soft, about 12 minutes. Don't rush this. The sweetness developed here forms the foundation of your chili. Add the garlic and jalapeños, cooking until fragrant, about 2 minutes more.

7. 7

   Bloom the spices

   Push the aromatics to the edges of the pot and add the cumin, oregano, and smoked paprika to the center where the heat is highest. Toast the spices for 60 seconds, stirring constantly, until they release their oils and the cumin darkens slightly. You'll know they're ready when the aroma hits you square in the face. Stir everything together.

8. 8

   Add liquids and beans

   Pour in the chile paste, scraping every bit from the blender. Stir to coat the aromatics, then add the crushed tomatoes, beef stock, and any reserved brisket juices. Drain the soaked black beans and add them to the pot. The liquid should cover the beans by about an inch. Bring to a simmer, then reduce heat to maintain a gentle bubble.

9. 9

   Simmer until beans are tender

   Cook uncovered, stirring occasionally and scraping the bottom to prevent sticking, until the beans are creamy but still hold their shape, about 1 hour and 15 minutes. The liquid will reduce and thicken. If it gets too thick before the beans are done, add water a half cup at a time.

   Avoid salting heavily at this stage. Salt toughens bean skins. Season fully at the end.
10. 10

    Add the brisket

    Fold the cubed smoked brisket gently into the chili. You want to distribute the meat evenly without breaking it apart too much. Continue simmering for 20 minutes to let the flavors marry and the brisket absorb some of that chile-rich liquid. The meat should be fork-tender but still hold its shape.

11. 11

    Balance and season

    Stir in the brown sugar and apple cider vinegar. The sugar rounds any bitter edges from the chiles while the vinegar brightens everything, making all those deep flavors pop. Taste carefully and adjust salt as needed. Good chili walks a line between sweet, savory, smoky, and just slightly acidic. Find that balance.

12. 12

    Rest and serve

    Remove from heat and let the chili rest for 15 minutes. Like all braises, it improves with time. Ladle into deep bowls and let each guest garnish as they please: sour cream, fresh cilantro, diced white onion, pickled jalapeños, and a good squeeze of lime. Serve with warm cornbread or crusty bread to soak up the sauce.

Chef Tips

• •The brisket flat works better here than the point. The leaner cut holds up to cubing and absorbs the chile sauce beautifully. Save the fattier point for burnt ends.
• •If you don't have a smoker, use the oven at 275°F with a foil packet of soaked wood chips. It won't match true smoke, but you'll get respectable results. A splash of liquid smoke in the chili helps bridge the gap.
• •This chili demands time. Don't try to rush the onions, don't skip blooming the spices, and don't add the brisket too early. Patience is the only secret ingredient.
• •Pair with a cold Mexican lager or, if you're feeling bold, a Texas Tempranillo with enough structure to stand up to the smoke.
• •For a thicker, more unctuous consistency, mash about a cup of the cooked beans against the side of the pot and stir them back in.

Advance Preparation

• •The brisket can be smoked up to 3 days ahead and refrigerated. The chili actually benefits from using cold smoked brisket, as the fat firms up and the cubes hold their shape better.
• •The chile paste can be made up to 1 week ahead and stored in an airtight container in the refrigerator.
• •Completed chili keeps refrigerated for 5 days and freezes beautifully for up to 3 months. The flavors deepen significantly overnight. Reheat gently over low heat, adding a splash of stock if it has thickened too much.

Frequently Asked Questions

Nutrition Information

1 serving (about 370g)