An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Brisket Chili

This warming and filling recipe is perfect to make with leftover or pre-cooked brisket. Plus– it’s made with no beans, in true Tex-Mex style.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 10 people


  • 10-inch Dutch Oven


  • 2 tbsp. olive oil
  • 1 cup diced onion
  • 4 cups whole peeled tomatoes crushed with juice (from can)
  • 3 pound of your favorite brisket
  • 1 Serrano pepper


  • 1/3 cup chili powder
  • 3 tbsp. Paprika
  • 3 tbsp. Valentina’s Red Rub
  • 2 tbsp. kosher salt
  • 1 tsp. cumin
  • 1 tsp. cayenne


  • 1 cup flour
  • 3 oz. of water

1 Food Prep

  • Mix together your slurry ingredients in a small bowl and set aside.

2 Grill Prep

3 The Cook

  • Place your Dutch oven directly onto 5-8 coals. Then, add 10–15 coals around your Dutch oven. Add more coals as needed.

  • Next, add your olive oil and onions to the Dutch oven. Sauté for 3 minutes to bring out the aroma.

  • Add your crushed tomatoes and water and stir well. Then, add your favorite brisket and remaining chili ingredients and stir well. Cover your Dutch oven and cook for 10-15 minutes.

  • Next, add your slurry mixture to thicken your chili. Stir in and cook for 10-15 minutes. Remove your Dutch oven from the coals and serve immediately.

Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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