Leftover Brisket Chili

In cleaning out the freezer, I came across a large piece of packer brisket that I smoked a while back. I found this handy recipe online and tossed all of the ingredients (except for the beans which I added later) into a Crock Pot and let it do its magic.

INGREDIENTS

• 3 slices of bacon, diced
• 1 large onion (about 2 cups), chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, finely diced
• 2 ½ cups leftover smoked beef brisket, cut up into 1-inch cubes
• 3 tablespoons chili powder*
• 1 tablespoon cumin
• one can of chipotle in adobo sauce
• ½ tablespoon smoked paprika
• 1 12 oz bottle beer
• ¼ cup coffee
• 1 15 oz can diced tomatoes
• 1 15 oz can tomato sauce
• ½ can black beans, drained and rinsed, used a standard 15 oz can
• ½ can kidney beans, drained and rinsed, used a standard 15 oz can
• ½ can corn, drained and rinsed, used a standard 15 oz can
• 1 small, 4 oz can diced green chili