Go Back
–+ servings
a brown crock style bowl filled with smoked brisket chili garnished with melted cheese and jalapeno slices
Print Recipe
3.80 from 10 votes

Smoked Brisket Chili

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!
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Chili, Entree, Main Course, Soup
Cuisine: American, Southwestern
Servings: 8
Calories: 437kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 437kcal | Carbohydrates: 43g | Protein: 41g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1051mg | Potassium: 1474mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1046IU | Vitamin C: 21mg | Calcium: 144mg | Iron: 8mg