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soup stew chili

Brisket Bock Chili

This recipe was developed for Stubb’s by Joe Pichey of MMMGOBLUBBQ.
  • 6

    Ingredients

Ingredients

  • Stubbs Chili Fixins
  • 2 pound - Chopped Cooked Brisket
  • 24 ounce - Texas Bock Style Beer
  • Onion
  • Sour Cream
  • Original Bar-B-Q Sauce

Instructions

  • When the weather takes a turn and the temperatures start to dip, there is nothing better than a warm bowl of Texas Chili. This is the perfect time to use any leftover brisket you have from the big BBQ.

  • Start by chopping your brisket and onions into bite sized pieces and adding them to a hot cast iron pot or a crockpot.

  • Let the onions and brisket cook for 5 minutes before adding your favorite bock style beer. I prefer Shiner Bock or Ziegenbock as they add some great flavor.

  • Add the spice and sauce packets from the Stubbs Chili Fixins bag and let cook on medium heat for at least an hour. The more of the spice packet you add, the hotter your chili will be. If the chili starts to get too thick, add some water or beer.

  • For the spicy sour cream, add 1 TBS of the Stubb's Original Bar-B-Q Sauce to 1/4 cup sour cream.

  • Spoon over your chili prior to serving. The sour cream will help cut down the overall spiciness of your chili. Add some corn, mushrooms, cheddar cheese, avocados and oyster crackers for the perfect meal on a cold day.

Nutrition information (per Serving)