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Bowl of brisket chili garnished with sour cream and sliced green onions, with a spoon resting on the side.
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5 from 1 vote

Smoked Brisket Chili Recipe

Want to make the most of your leftover smoked brisket? This is the best chili recipe gives you that smoky flavor and makes the most of your leftover beef all while adding rich depth. So good, it may even be better than the original brisket.
Prep Time10 minutes
Cook Time2 hours 15 minutes
Resting Time5 minutes
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 8 serving
Calories: 274kcal
Author: Kita Roberts

Equipment

Ingredients

  • 2 lbs smoked brisket chopped, fatty bits discarded
  • 2 tbsp oil neutral oil like avocado oil
  • 1 onion chopped
  • 1 red bell pepper seeded, stemmed and diced
  • 1 green bell pepper seeded, stemmed and diced
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1 Tsp coffee junkie
  • ½ tsp cayenne
  • 2 tbsp tomato paste
  • 8 oz dark beer
  • 28 oz diced tomatoes with liquid
  • 3 - 4 cups beef broth

Instructions

  • Heat oil in a large Dutch oven over medium-high heat.
  • Add the onion and saute for 5 to 7 minutes until softened and translucent.
  • Add the diced peppers and cook 3 minutes longer.
  • Stir in the chili powder, cumin, garlic powder, coffee junkie, and cayenne.
  • Then mix in the tomato paste and cook one minute longer.
  • Deglaze the pan by slowly pouring in the beer and using a wooden spoon to scrape up and browned bits stuck to the bottom.
    Chunks of smoked beef brisket with red and green bell peppers and onions in a pot on a stove.
  • Add the diced brisket to the pot, along with the diced tomatos and 2 cups of beef broth.
  • Add one more cup if needed to to create thick liquid base for the chili.
  • Bring to a boil then reduce heat to a low rolling simmer and allow the chili to cook and thicken for 2 hours, adding a little more broth if needed.
    A pot filled with a brisket chili containing chunks of meat, red bell peppers, and a rich, dark sauce.
  • When ready to serve, set up all of your favorite chili toppings like diced onions, sliced green onions, sour cream, shredded cheese, chopped cilantro, lime wedges, diced avocado, and sliced jalapeños.
  • Ladle the chili into bowls and top as desired.

Notes

Like all chili’s, this is best made a day ahead of time, cooled,, and stored in the fridge to give the flavors time to marry.
Additions:
  • For deeper flavor: Add a tablespoon or two of adobo sauce from canned chipotle peppers when you add the tomato paste. 
  • Beans: Feel free to add drained and rinsed dark kidney, black or pinto beans.   
  • Salt: Brisket is traditionally smoked with a heavy SPG (salt, pepper, garlic) blend. Let the chili come together before adding any additional salt to the pot to make sure you don't overdo it. 

Nutrition

Serving: 1serving | Calories: 274kcal | Carbohydrates: 11g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 652mg | Potassium: 823mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1650IU | Vitamin C: 42mg | Calcium: 70mg | Iron: 5mg