Award Winning Instant Pot Smoked Brisket Chili
It doesn’t matter where I live, there always seems to be a chili contest every Halloween. Usually it is at church, something for the adults to do while the kids go trunk-r-treating and play at the carnival that the young men and young women are in charge of. This year there were fifteen different chilis. One of the chili had rattlesnake meat in it! But out of all of them, this recipe won me the trophy, a huge bag of chocolate covered cinnamon bears, and a big wooden spoon. I cried, I’m a big softy like that.
Chili is the perfect food for this time of year. The combination of sweet and slightly BBQ spicy sauce, tender beans mixed with roasted Mexican chiles, tomatoes, and classic spices warms you to the core on those cold fall nights. But it is the smoked brisket mixed with the buttery onions in every bite that sets this chili apart.. It is the perfect meal after a night of trunk-r-treating. And it gets better as time goes on, the flavors combine into something deeper and more complex.
Smoked Brisket FTW!
I think you can tell that I like smoked brisket. This is the third recipe I have on the blog with smoked brisket. I’m not a hugefan of smoked meats in general. They tend to be overpowering over all other flavors. But the marbled meat of a brisket can stand up to the smoke. I personally only smoke the meat until it reaches the “stall”, an approximate internal temperature of 160°F. Married with the sweet and spicy flavors of my chili base, the smoked flavors aren’t overpowering, the meat is juicy and tender, and you really have the perfect combination.
I know what some of you are saying, “But Rachel, what if I don’t have a smoker?” There are a few options. If you have an immersion circulator (sous vide), you can do Chef Steps Smokerless Smoked Brisket. If you don’t have an immersion circulator, but you do have an instant pot, preheat the oven to 350 degrees F. Place in a roasting pan and roast, uncovered, for 1 hour. Then follow the Instant Pot instructions below. Now, if all you have is an oven, after the first 1 hour, lower oven to 300 degrees F, and add beef stock and liquid smoke cover pan tightly and continue cooking for 3 hours, or until fork-tender.