This thick, hearty Brisket Chili is an excellent way to use leftover smoked beef brisket. Packed with smoky, savory flavor, it stretches your brisket into a comforting meal that keeps well and feeds a crowd.
Brisket Chili
This chili is meaty, warming, comforting and just a touch spicy — everything chili should be. The recipe includes beans because my family prefers them, but you can omit them if you like. Serve with a side of skillet cornbread for a filling, stick-to-your-ribs meal.
If you’re reducing sugar, swap the brown sugar for 1/2 tablespoon of honey, molasses, or a mix to taste. The recipe is forgiving and easy to adapt, so experiment with seasonings and ingredient swaps to make it your own.
Leftover Brisket Chili
Cooking a whole packer brisket yields a lot of meat, and leftovers are inevitable. Turning those leftovers into chili ensures none of that smoked goodness goes to waste. Adding smoked brisket to chili results in a rich, satisfying dish the whole family will enjoy.
How to Make Brisket Chili
This brisket chili is simple to prepare: sauté aromatics, add the brisket and remaining ingredients, then simmer until flavors meld. Below is a clear breakdown of the steps; the full printable recipe follows.
- Sauté. In a large Dutch oven or heavy pot, heat olive oil over medium. Add diced onion and bell pepper and cook 5–6 minutes until peppers soften and onions turn translucent. Stir in minced garlic and cook 1–2 minutes more.
- Add ingredients and combine. Add the chopped smoked brisket, drained beans, tomato sauce, diced tomatoes and seasonings. Stir gently to combine. Taste and adjust salt, pepper, and spices as needed.
- Simmer. Reduce heat to low, cover, and let the chili simmer at least 30 minutes; up to 2 hours will deepen the flavors. Stir occasionally.
- Serve. Serve hot with your preferred toppings — shredded cheese, a dollop of sour cream, diced onions, or sliced jalapeños all work well.
This is a true “dump and go” recipe: once ingredients are in the pot, let the heat do the work. It’s perfect for weekday dinners after a weekend brisket smoke; with brisket already cooked, the rest comes together quickly.
More Brisket Recipes
If you need brisket for this chili, try recipes for cooking brisket first. Smoking and slicing brisket properly sets you up for great chili later.
- Hot and Fast Brisket
- Brisket Rub
- Texas Crutch: Smoked Brisket in Foil
Brisket Chili Recipe
Brisket Chili
15
30
45
6 people
Ingredients
- 2 pounds smoked brisket cut into small cubes
- 1 large yellow onion diced
- 1 medium green bell pepper diced
- 1 clove garlic minced
- 1 46 fl oz can tomato sauce
- 1 28 oz can diced tomatoes
- 1 15 oz can pinto beans drained and rinsed
- 1 15 oz can black beans drained and rinsed
- 1 Tablespoon olive oil
- 1 Tablespoon chili powder
- ½ Tablespoon brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons cumin
- ½ teaspoon ground mustard powder
- salt and pepper to taste
Instructions
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Sauté the onions and peppers. Preheat a large Dutch oven or heavy pot over medium heat, add olive oil, then the diced onion and bell pepper. Cook 5–6 minutes until softened and onions are semi-translucent. Add garlic and cook 1–2 minutes more.
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Add remaining ingredients. Stir in the chopped brisket, beans, tomato sauce, diced tomatoes, chili powder, brown sugar and other seasonings. Taste and adjust salt, pepper, or spices as desired.
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Simmer. Reduce heat to low, cover, and cook at least 30 minutes, up to 2 hours, stirring occasionally so flavors meld.
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Serve. Ladle chili into bowls and top with shredded cheese, diced onions, sour cream or other favorite toppings.
Nutrition
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Carbohydrates: 7g
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Protein: 33g
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Fat: 14g
Nutrition information is automatically calculated and should be used as an approximation.
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This post was originally published in October 2015 and has been updated with additional tips. The recipe remains the same.
