Slows prepares Brisket and three bean chili


  • Smoked brisket- 2# chopped (save fat and drippings)
  • Spanish onion- 2 diced small
  • Garlic cloves- around 6 crushed and chopped
  • Chili powder- 1oz
  • Ancho powder- 1oz
  • Paprika- 2oz
  • Crushed tomato- 1 can (around 14oz)
  • Pinto beans- 14oz
  • Black beans- 14oz
  • Kidney beans- 14oz
  • Dark beer- 1 bottle
  • Beef broth- 2 cups
  • Jalapenos- 4 or 5 devained and diced


  • Start by buying a smoked brisket from Slows or smoking one on your own. If you're smoking one get started the day before. '
  • Save around 2lbs of chopped brisket and eat the rest.
  • Pour the fat and drippings from the brisket into a stock pot and get them hot.
  • Add the onions and garlic and saute around 5 minutes.
  • Add all of the spices and stir them non stop for around 30 seconds.
  • Add the bottle of beer.
  • Add the crushed tomatoes, broth and beans. Drain most of the liquid out of the bean containers.
  • Bring to a simmer then add your chopped brisket.
  • Bring it back to a simmer then add the jalapenos.
  • Give it a taste and see if you'd like to add additional salt and pepper or a little hot sauce.
  • Serve it topped with cheese, sour cream, corn chips or anything you like.