I’ve made chili a number of ways. Here’s my favorite.
Typically I’ll use a couple pounds of brisket flat after smoking a full packer brisket. Either make it right away or vacuum seal and freeze for later use. I have cooked it with chuck many times as well, just that I prefer the brisket.
In the video he says to use a pound of breakfast sausage. I use Jimmy Dean Hot. Also, I do cook this on my smoker in a cast iron Dutch oven. However, I stir it every 30 minutes from start to finish so as to impart as much smoke flavor as possible. In the winter I also like to smoke cheese. Some smoke cheddar or gouda makes an awesome garnish for this.
