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Tommy’s Bodacious Award Winning Smoked Brisket Chili

Updated: Oct 29, 2021

2009 Vintagers Chili Champion Recipe


1 Whole Smoked BBQ Brisket w/ Tommy’s Dry Rub

4 tablespoons Vegetable Oil

1/3 cup diced onion

1/2 cup diced red pepper

2 tsp minced garlic

1 tsp Sea Salt

1/3 tsp crushed red pepper

6 whole diced jalapeños

1 quart Tommy’s Bodacious Sweet Heat

4 tablespoons of Chili Powder

3 tsp ground cumin

1/3 tsp oregano (fresh is best)

6 bay leaves

1 quart beef stock or bouillon

1 quart tomato sauce

4 tablespoons of Chili Powder

3 tsp ground cumin

1/3 tsp crushed red pepper flake

Ground black pepper to taste

Salt to taste

Fresh Garlic to taste


Start by smoking the brisket for 8 – 10 hours, remove from smoker and dice into 1/4 - 1/3 inch cubes (remove most of the fat post cooking).

Heat the vegetable oil in a stock pot and add in the onion, sauté to translucent.

Add in the next 13 ingredients along with the cubed brisket, add enough water to cover completely. Bring to a hot steaming, almost to a boil uncovered. Add water as needed to keep meat covered. Now add the remaining 6 ingredients (more water if needed) cover and low simmer for an additional 2 hours.

Serve with diced onion, cheddar cheese and sour cream and jalapeño corn bread with lots of butter! MMM MMM Yummy!

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