1 Tablespoon olive oil
1 large onion , diced
1 Tablespoon Chopped Garlic
2 pounds Leftover smoked Brisket cubed (burnt ends are even better)
2 x 14.5 ounce can petite diced tomatoes , undrained
2 x 16 ounce cans kidney beans , undrained
1 Tablespoon packed brown sugar
2 Tablespoons chili powder
1 Tablespoon Bear Smoke BBQ Rub No. 1
1/4 teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
1 teaspoons ground cumin
1/4 teaspoon cayenne (or more if you want it spicier)
Shredded Cheddar cheese (optional)
Sour Cream (optional).

• Add the olive oil to a large soup pot over medium-high heat. Once hot, add the onion and Garlic and cook for about 5 minutes, stirring occasionally.
• Add the brisket to the pot and heat for 3 to 5 minutes ( if Brisket is cold, If Brisekt is still warm skip to next step), just until the meat softens and fat starts to melt.
• Add the diced tomatoes, beans, brown sugar, chili powder, salt, pepper, paprika, cumin, Bear Smoke BBQ Rub No.1 and cayenne. • Bring to a slow boil over medium heat, stirring, then reduce the heat and simmer over mlow heat for a at least one hour, or up to 3 hours, stirring occasionally. • Serve in bowls with a dollop or sour cream and a sprinkle of cheese on top.



Back to blog