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!
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
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!
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.
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
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:
- Bacon Cheeseburger Chili
- Dad’s Award Winning Secret Ingredient Chili
- Creamy White Chicken Chili
- Ground Beef & Bacon Baked Bean Chili
- Sweet Heat Chili
- White Cheddar & Apple Chicken Chili
- Chili Cheese Dog Chili
If you’ve tried this SMOKED BRISKET CHILI or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Smoked Brisket Chili
- 6 sliced bacon chopped
- 1 jalapeno pepper seeded & diced
- 1 poblano pepper seeded & diced
- 1 white onion peeled & diced
- 2 1/2 - 3 tbsp minced garlic
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp cocoa powder
- 1/2 tsp dried oregano
- 2 28 oz cans diced tomatoes undrained
- 1 28 oz can crushed tomatoes
- 8 cups beef broth
- water if/as needed during cookin
- 1 lb dried pinto beans soaked overnight to rehydrate & soften
- 1 1/2 tbsp barbecue dry rub
- 4 cups chopped, smoked brisket
- salt & pepper to taste
- Add the bacon to a large Dutch oven set over medium high heat, and cook stirring often until the fat's rendered and the bacon's cooked. Using a slotted spoon transfer the bacon to a paper towel lined plate, and set aside.
- Add the onions to the pot, and (stirring often) let them cook for 8-10 minutes until they've softened and begun to turn translucent.
- Add the garlic to the pot, stir, and let it cook for 60 seconds- just until fragrant.
- Add all of the spices/seasonings EXCEPT the rub to the pot, stirring to evenly mix them with the onions and then stir in all three cans of tomatoes & the beef broth until evenly incorporated.
- Add the peppers & beans to the pot, stirring until incorporated.
- Bring the mixture to a boil, and then immediately reduce the heat to a low simmer. Add the lid to the pot, but so that it's cracked to allow steam to escape.
- Check that the mixture's at a nice simmer, and then let it cook for 2 1/2 - 3 hours- stirring every 30 minutes or so and recovering when done.
- Once the beans are tender, reduce the heat even further until the chili's at the lowest simmer possible- then add the dry rub, brisket, and bacon stirring until evenly incorporated.
- Let the chili simmer for 30 more minutes, uncovered, before serving.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
Leave a Comment