Triple Threat Chili

So you've just finished smoking a brisket, and you're now surprised with the amount of leftover meat you have. Mix it with some ground beef and make some chili! I used brisket made with the mop sauce in Texas "mop Sauce" Barbecue Sauce, and it makes a surprisingly good addition to plain ol' chili.

• Ready In: 8 hrs 20 mins
• Serves: 8-10

Ingredients

• 2 (15 ounce) cans pinto beans
• 2  lbs hamburger meat, browned
• 1  lb beef brisket, smoked
• 1⁄4 lb bacon, diced and browned
• 1 (48 ounce) can beef broth
• 1  medium onion, roughly chopped
• 1⁄4 cup chili powder
• 2  tablespoons garlic powder
• 2  tablespoons onion powder
• 1  teaspoon fresh ground black pepper
•  cayenne pepper, to taste

Directions

1. Add all ingredients to crock pot, mix well. Cook on low for 8-10 hours. I prefer to run the pinto beans through a food processor instead of adding them whole, as this helps thicken and add some body to the chili.