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–+ servings
Smoked Ghost Pepper Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Smoked Brisket Chili Enhanced by Smoked Ghost Olive Oil Blend

Smoky brisket, fire-kissed tomatoes, and hearty beans simmer into a deep, slow-built chili finished with a careful drizzle of Smoked Ghost Pepper Infused Olive Oil for bold smoky heat.
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Prep Time 25 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 40 minutes
Servings: 8 bowls
Course: Dinner, Soups and Stews
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds beef brisket trimmed and cut into 1-inch cubes
  • 2 tablespoons Smoked Ghost Pepper Infused Olive Oil
  • 1 tablespoon olive oil
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 28-ounce can fire-roasted diced tomatoes
  • 1 15-ounce can tomato sauce
  • 2 cups beef broth
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • 2 tablespoons chopped fresh cilantro
  • 1 lime cut into wedges
  • 1/2 cup shredded cheddar cheese for serving
  • 1/4 cup sliced scallions for serving

Equipment

  • 1 Dutch oven Large, heavy-bottomed pot for searing and simmering
  • 1 Wooden spoon For stirring and scraping browned bits
  • 1 Chef’s knife For trimming and chopping vegetables
  • 1 Cutting board Stable prep surface
  • 1 set Measuring spoons For spices and oil
  • 1 Can opener For beans and tomatoes

Method
 

Instructions
  1. 1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the brisket in batches and sear until well browned on all sides, then transfer the meat to a plate.
  2. 2. Reduce the heat to medium and add the onion and bell pepper. Cook for 5 to 7 minutes, stirring often, until softened and lightly caramelized.
  3. 3. Stir in the garlic and tomato paste and cook for 1 minute until fragrant and darkened slightly.
  4. 4. Add the chili powder, smoked paprika, cumin, oregano, cinnamon, salt, and black pepper. Stir constantly for 30 seconds to bloom the spices.
  5. 5. Pour in the fire-roasted tomatoes, tomato sauce, and beef broth, scraping up any browned bits from the bottom of the pot.
  6. 6. Return the brisket and any juices to the pot. Bring the chili to a gentle boil, then lower the heat and simmer uncovered for 1 hour 45 minutes, stirring now and then, until the brisket is tender and the sauce has thickened.
  7. 7. Stir in the kidney beans, black beans, apple cider vinegar, and brown sugar. Simmer for 10 more minutes so the beans warm through and the flavors meld.
  8. 8. Turn off the heat and stir in the chopped cilantro. Drizzle in 1 tablespoon of Smoked Ghost Pepper Infused Olive Oil, then taste and add the remaining tablespoon if you want a hotter, smokier finish.
  9. 9. Ladle into bowls and top with cheddar cheese, scallions, and lime wedges for serving.

Notes

For the best texture, keep the brisket pieces uniform so they simmer evenly. The finishing oil should be added off the heat or right at the end so its smoky ghost pepper character stays distinct in the bowl. If the chili thickens too much while simmering, add a splash of broth. Do not overdo the finishing oil at first; this blend brings serious heat and is best used with a light hand.

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