leftoverchilismokyone-pot
Smoked Brisket Chili
1.25 hrs 8 servings Easy
This recipe uses Brisket beef — specifically Whole Packer Brisket (12-18 lbs).
Learn more about all Brisket cuts and cooking methods →
Prep
15 min
Cook
1 hr
Total
1.25 hrs
Got leftover smoked brisket? This chili is the move. The smoky, already-tender brisket adds an incredible depth that raw beef simply can't match. It's the best chili you'll ever make.
What Ingredients Do You Need?
- 2 lbs Leftover smoked brisket, chopped
- 28 oz Canned fire-roasted tomatoes
- 15 oz can Kidney beans, drained
- 15 oz can Black beans, drained
- 1 large Yellow onion, diced
- 2 Jalapeños, diced
- 4 cloves Garlic, minced
- 3 tbsp Chili powder
- 1 tbsp Cumin
- 1 tbsp Smoked paprika
- 12 oz Beer (lager)
- 1 cup Beef broth
How Do You Make Smoked Brisket Chili?
- 1
Sauté aromatics
Cook onion, jalapeños, and garlic in a large pot until softened.
- 2
Add spices
Stir in chili powder, cumin, and paprika. Cook 1 minute.
- 3
Combine
Add brisket, tomatoes, beans, beer, and broth. Bring to a boil.
- 4
Simmer
Reduce heat and simmer 45 minutes to 1 hour until thick and rich.
What Are the Pro Tips for This Recipe?
- 💡 Chop the brisket into small pieces rather than shredding for better texture in chili.
