Smoked Brisket and Heirloom Bean Chili
Some of the most memorable barbecue dishes are not planned weeks in advance. They come together when the smoker cools down, the brisket gets wrapped, and you start thinking about what comes next. This Smoked Brisket and Heirloom Bean Chili was born from that exact moment. Chili has always been a staple comfort food, but treating it like barbecue changes everything. Instead of rushing it on the stovetop, this version slows the process down and lets smoke do some of the heavy lifting.
The flavor profile is deep, savory, and unapologetically bold. Beef leads the way, supported by gentle heat from chipotle peppers in adobo and a dark chili backbone that builds warmth instead of sharp spice. Tomatoes add balance, beer brings subtle bitterness, and smoke wraps around the pot over hours rather than minutes. What truly sets this chili apart, though, is the use of heirloom beans that are built for long cooks. Macienda Ayocote Pinto Beans are large and creamy with a rich, almost meaty texture, and they absorb smoke and chili fat without falling apart. Instead of disappearing into the pot, they give the chili body, structure, and a more intentional finish.
Beans are called out right in the name for a reason. This is not filler. This is chili built with patience and purpose, where every component earns its place and contributes to a bowl that feels both comforting and deeply rooted in barbecue.
