| Ingredients: | |
| 3 Cups | Diced cooked brisket, trimmed of fat |
| 1 | Red Onion, finely diced |
| 1 | Red Pepper, diced |
| 1 Can | Black Beans, drained and rinsed |
| 1 Can | Kidney Beans, drained and rinsed |
| 1/2 Can | Corn Kernels, drained |
| 1 Can | Green Hatch Chilies |
| 4 T | Chipotles in Adobo, diced |
| 1 Cup | Bacon, cooked and chopped |
| 1 | 15 oz can of diced tomatoes |
| 1 | 15 oz can of tomato sauce |
| 2 T | Chili Powder |
| 1 T | Cumin |
| 1 T | Memphis BBQ Rub |
| 1 | Bottle of Beer |
Instructions:
1) In an aluminum roasting pan, combine all ingredients. Mix well to combine. Cover tightly with aluminum foil.
2) Preheat your grill to 250 degrees F. Grill for 2 hours, or until the chili is bubbling and brisket is tender.
3) Remove from the grill and serve.