The Neely's BBQ Brisket Chili

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 503.3
  • Total Fat: 21.1 g
  • Cholesterol: 142.3 mg
  • Sodium: 504.6 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 7.1 g
  • Protein: 51.6 g

View full nutritional breakdown of The Neely's BBQ Brisket Chili calories by ingredient
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The Food Network chefs, The Neely's, make this barbeque-esque beef brisket chili. The Food Network chefs, The Neely's, make this barbeque-esque beef brisket chili.
Number of Servings: 15


    5 lb Beef Brisket, 1-inch cubes
    5 slices Bacon, chopped into pieces
    2 Chipotle peppers in Adobo Sauce
    2 tbsp Adobo Sauce
    2 tbsp Chili Powder
    1 large Red Onion, chopped
    2 tbsp Tomato Paste
    3 cans Diced Tomatoes
    2 15oz cans Pinto Beans, drained & rinsed
    4 cloves Garlic, minced
    2 jalepenos, seeded & chopped (optional)
    12 oz Beer, preferrably Budweiser


Cut your bacon into pieces & cook in a cast iron Dutch Oven.
Prepare beef brisket by cutting into 1-inch pieces & lightly salt & pepper. After bacon is crispy, take out of pan & set to the side. Put the beef brisket in dutch oven & cook until done/crispy on edges. Take brisket out of pan & set aside for later into a dish big enough for the juices too.
In the dutch oven, saute red onions & garlic. Once onions are soft, add chili powder until onions are completely coated. Add tomato paste. Stir until completely coated & pan starts to get "burnt" looking/sticky. Pour in beer & bring to a boil. Add tomatoes, bring to a boil. Add brisket with juices to pan, bring to a boil. Once boiling, reduce heat to a simmer for 2 1/2 HOURS. Add beans & bacon (with any juices/grease) to pot & cook for 30 MINS. Remove from heat & let cool.

Serving Size: Makes about 5 quarts

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