Smoked brisket chili takes the classic hearty soup to the next level. Full of tons of flavor from a carefully chosen blend of ingredients and smoked to perfection, you’ll wonder why you’ve waited so long to try smoked chili!

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It’s no secret how much my hubs and I love smoking things.

And for that matter, it’s also no secret that our boys love eating the things we smoke.

Meats are one of our favorite things to smoke: pulled pork, brisket, oh my!

Of course, every now and then we make too much of something and I’m always looking for creative ways to use up the leftover meats.

While sandwiches are great, this smoked brisket chili that uses up leftovers of my killer brisket recipe is next level good!

It just seems like a no brainer combining smoky, tender brisket into this meat lover’s chili.

Plus, it has great texture compared to regular chili where ground beef cooks down to almost nothing making the beans the most prevalent thing you see and chew.

We love it and are sure you will too!

Ingredients

To make this you’ll need:

Bacon– All good things start with bacon! Use your favorite kind and chop it up.
Peppers– Both a jalapeno and poblano pepper seeded and diced. If you can’t find a poblano, you could always substitute a green pepper or Anaheim pepper, depending on what’s available.
Onion– While I use a peeled and diced white onion, you could sub another kind of onion if needed.
Garlic– This is a recipe full of bold flavor so this is not the time to go easy on the garlic. You’ll need a decent amount of minced or pressed garlic.
Dry Spices– Chili powder, cumin, dried oregano, your favorite barbecue dry rub, and salt and pepper to taste all give this so much flavor.
Cocoa powder– Trust me on this one. The cocoa powder doesn’t make the chili taste like chocolate but does add a layer of richness that is so delicious!
Canned tomatoes– Both diced tomatoes and crushed tomatoes.
Beef broth– Don’t skip using beef broth or substitute water for the broth. It adds a background of flavor that water just can’t give you.
Water– Only use water if too much liquid cooks out. You could also stir in extra beef broth.
Pinto beans– Use dried pinto beans that you’ve soaked overnight to rehydrate.
Smoked brisket– I love using leftover of this smoked brisket.

How to Make

Making this is similar to making other chili recipes but the brisket is already cooked.

To do it, start by heating a large Dutch oven over medium high heat and cook the diced bacon, stirring often until the fat’s rendered and the bacon’s cooked.

Then, use a slotted spoon and transfer the bacon to a paper towel lined plate. Set it aside.

Now, add the onions to the pot and let them cook until they’ve softened and begun to turn translucent. Stir often.

Stir in the garlic to the pot and let it cook just until fragrant.

Then, add all of the spices and seasonings EXCEPT the barbecue rub to the pot, stirring to evenly mix them with the onions.

Once the spice are incorporated, stir in all three cans of tomatoes and the beef broth and the add the peppers and beans.

Bring the mixture to a boil, and then immediately reduce the heat to a low simmer. Put the lid on the pot so that it’s cracked to allow steam to escape.

Let the chili simmer for 2 1/2 – 3 hours. Stir every 30 minutes or so, always replacing the lid when done.

Once the beans are tender, reduce the heat even further until the chili is at the lowest simmer possible. Then stir in the dry rub, brisket, and bacon.

Let the chili simmer for 30 more minutes, uncovered, before serving.

Enjoy!

Serving suggestions and toppings

Like all chili, this is delicious as is. But it’s also so good if you add all the toppings!

My favorite chili toppings include:

shredded cheese
a dollop of sour cream
sliced avocado
more crumbled bacon
chopped scallions
diced jalapenos
crushed tortilla chips
fresh cilantro

And while you can serve it as a big bowl of chili, you can also use it in other ways like:

as a nacho topping
to stuff into baked potatoes
chili cheese fries
and of course on chili dogs

Storing leftovers

Leftovers hold up beautifully.

I actually prefer it the next day since the flavors have even more of a chance to blend together.

To store leftovers, refrigerate the chili in an airtight container for up to 4 days.

Reheat in the microwave and enjoy.

Tips and Tricks

If too much liquid cooks out/the mixture reduces too much during the cooking process you can add in some water or beef broth as needed.
Want to use canned beans instead? Drain and rinse them before adding and stir them in the last 30 minutes with the meats and rub.
If you don’t have a large Dutch oven, a large soup pot or stock pot will also work and you can use tin foil in place of a lid

Other Chili Recipes You’ll Love

This smoked brisket chili is the most delicious, meaty chili ever! Make it for your next tailgate or game day eating and enjoy!

Looking for other chili recipes? Try these:

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