This recipe can be used for either a mild or spicy beanless chili.

  1. Add to crockpot:

    1. 28 oz can of crushed peeled tomatoes.

    2. Cubed smoked brisket.

    3. 2-4 tablespoons of chili powder (to taste).

    4. (optional) 1-3 tablespoons of S&G Signature Rubs, e.g. Fire Tornado (spicy), Swelter (spicy), or Grill 'n' Chips.

  2. Pan fry:

    1. 1/2 yellow onion diced.

    2. 2 jalapeños diced (spicy).

    3. 9oz chorizo (spicy), 1 lbs. spicy sausage (spicy), or mild sausage.

    4. (halfway through) 3-4 cloves of garlic diced.

  3. Add chorizo mixture to the crockpot and stir.

  4. Cook on low for 8 hours, then on warm for 1 hour before serving.

  5. At the 7-hour mark, add to crockpot and stir:

    1. 4 bell peppers diced (red, yellow, orange, and green).

    2. 2 jalapeños (spicy).

    3. 1-2 tablespoons of tallow (view our "Jump to Recipe" brisket video)

  6. Stir before serving.