1 ½ medium onion chopped

3 medium green bell peppers diced

1 ½ medium orange pepper diced

3 TBSP Olive oil

3 cans petite diced tomatoes (14.5 oz each can)

1 can chili beans (15.5 oz)

2 cans pinto beans (15.5 each can)

1 cup water (use more water if you prefer more liquid)

2 TBSP chili powder

2 TBSP Pit Boss GSP

2 TBSP Pit Boss Texas BBQ Rub

3 TBSP Lone Star Beef & Brisket Rub

1 ½ cups Shredded Mexican Cheese

4 ½ lb. smoked venison brisket

Seasoning before grilling:

3 TBSP Pit Boss Lone Star Beef & Brisket Rub & Pit Boss GSP Seasoning

 

  1. Pre-heat grill 375°
  2. Cut brisket into 1 inch cubes.
  3. Sauté onion and peppers in oil until translucent. About 14 – 20 minutes.
  4. In a greased cast iron pot, combine diced tomatoes and beans. Add chili powder, GSP, Texas Rub, sautéed onion & peppers, and brisket cubes.
  5. Put pot on grill. Cook 20 – 25 minutes.
  6. Sprinkle cheese on top.
  7. Serve with Fritos and garnish with sour cream and chives