Incredible!!! OTT Chili with HUGE chunks of Brisket!!!

Super good. This is definitely worth your time!!!

Need:
A deep cast iron pan, Dutch oven, or aluminum pan
Wire rack

1 brisket point (will use 2 lbs of it)
2 lbs hamburger
2 lbs breakfast sausage
4 romas fire roasted
1 poblano fire roasted
4 jalapeños fire roasted
1 ancho and 2-3 guajillo soaked
Homemade chili seasoning for 4 lbs of meat
(You can substitute store bought mix)
1/4 cup Masa (optional to thicken)

Set smoker to 275°. Season and smoke brisket until probe tender. Probably between 6-10 hours depending on the cut.

Soak ancho and guajillo peppers until soft. Scrape out interior flesh and discard the skins. Set aside the interior flesh. Roast all other vegetables over high heat. Dice and mix with ancho/guajillo paste, chili seasoning for about 2 lbs of meat and 24 oz of water. Set aside in a deep pan or Dutch oven.

About 4 hours into the brisket cook, mix the hamburger and sausage and make a giant meatball. Flatten and score for better smoke penetration. Season with remaining chili seasoning. Put on a grate and place on top of the vegetable mixture and in the smoker. Smoke beside the brisket until 160° internal. Meat should drip into the pot with the vegetables.

When done, cube the brisket and crumble the hamburger/sausage mixture. Using a potato masher works well for the crumbling. Dump it all in a large pot. Pour the vegetable mixture (which is now infused with smoke and drippings) on the meat and stir. Add masa and cold water mixture if you need to thicken the sauce. Simmer for at least an hour.

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