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Spicy Brisket and Pork Chili

Recipe by Tony Furbee, Sunbury, Ohio
First place, Chili Cook-Off (Your Favorite Chili Recipe), 2019

Baking temperature: n/a
Baking time: n/a
Yield: 7 -8 quarts



  • 1 lb. ground brisket
  • 1 lb. ground pork shoulder
  • 1 lb. Bob Evans hot Italian sausage
  • 1 8 oz. package Irish Kerry Gold salted butter, divided into 4 blocks
  • 1 medium white onion, diced
  • 16 oz. Young Guns Hatch green chilies (hot)
  • 2 tbsp. minced garlic
  • 1 tbsp. ginger paste
  • 28 oz. can Dei Fratelli tomato sauce
  • 14 oz. can diced tomatoes with green chilies
  • 14 oz. can tomato paste
  • 16 oz. (2 cups) chicken stock
  • 1 Uncle Bunk’s Chili in a Bottle (Hot)
  • 4 oz. Johnny’s French Dip Beef Au Jus
  • 14 oz. can spicy black beans
  • 14 oz. can of kidney or pinto beans
  • 1 bunch cilantro, cut up
  • 1 tbsp. Accent flavor enhancer
  • 1 tbsp. honey
  • 1 tsp. cinnamon
  • 3 packets of Sweet’N Low
  • 1 tbsp. El Yucateco Green Habanero Hot Sauce
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 1 tsp. celery seed

Spice blend for meats to go in smoker:

  • 2 tbsp. cumin
  • 1 tbsp. paprika
  • 1 tbsp. dried onions
  • ½ tbsp. cayenne pepper
  • ½ tbsp. chipotle chili powder
  • 1 tbsp. granulated onion
  • 1 tbsp. granulated garlic
  • 1 tsp. black pepper
  • 1 tsp. blackening seasoning powder
  1. Place ground brisket and ground pork into 2 disposable pie pans separately, season the meats with spice blend and salt.
  2. Place 4 oz. of green chilies onto each meat and stir in. Top each pan with a square of the Irish butter. Place in smoker and smoke at 225 degrees for 40 minutes.
  3. In a stock pot, melt one block of Irish butter and add in onions, diced Jalapeno and sauté 3 minutes. Add in Bob Evans hot sausage and begin to brown. Add in minced garlic and 4 oz. of the green chilies. Add cinnamon and mix well.
  4. Remove brisket and pork from smoker and add to stock pot. Combine all the meats together and finish heating through.
  5. Add Uncle Bunk’s Chili In a Bottle, tomato sauce, chicken stock, spicy black beans, kidney/pinto beans, tomatoes with green chilies, ginger paste, thyme, rosemary, celery seed and Sweet’N Low.
  6. Mix well and simmer for 30 minutes.
  7. Add El Yucateco Green Habanero Hot Sauce, honey, remaining 4 oz. green chilies, tomato paste, beef au jus, cilantro, Accent and the last section of the Irish butter.
  8. Mix well and simmer 30 minutes.
  9. Serve and enjoy.
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