This recipe used the point cut of the brisket for the burnt ends. Start by trimming, seasoning, and smoking the brisket. The rub used was two parts Holy Cow to one part Holy Gospel from Meat Church. After smoking is complete, allow the meat to rest.
Make the chili powder by stemming and removing the seeds from the dried peppers. Rip the pepper into small pieces and lightly toast in a pan until rigid. Do not let the peppers smoke while being toasted. Add the toasted pepper pieces to a food processor with tortilla chips, cumin, paprika, garlic powder, coriander, oregano, black pepper, and thyme. Process for about two minutes or until the powder is fine.
In a pot get some fat rendered from bacon. Dice the onions and smash and dice the garlic. Begin to cook the onions in the fat in the pot. Add the garlic when the onions have almost finished caramelizing. Chop the brisket into small bite-size chunks and add to pot after onions and garlic have finished cooking. Add the chili powder mixture to the pot and stir until the onions and meat are coated.
With the food processor, process all the diced tomatoes until smooth. Add the chipotle in adobo sauce and process until smooth. Add the mixture to the pot with the tomato sauce and the chili beans with all liquids.
Bring to a boil and simmer for as long as you can stand. I put it in the oven at 275 for a few hours, stirring intermittently. The longer you let simmer the more tender the meat will become. Add salt to taste. Add sugar if you need to reduce the heat of the spices.
I won 1st place in our ward’s chili cook-off with this recipe! So good! Might wanna ease up on the hot chili’s for those who don’t tolerate high heat.