Award Winning Smoked Brisket Chili (recipe and video)
Sep 21, 2017, Updated Apr 20, 2023
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Got leftover brisket? Make this Smoked Brisket Chili! Recipe and video tutorial for our favorite chili recipe of all time. This chili recipe has won dozens and dozens of chili cook-off awards for both us and our Vindulge community.
We’re also answering all of your controversial questions and concerns regarding this Smoked Brisket Chili! Check it out.
Table of Contents
- Background
- Leftover Brisket – The Main Ingredient
- Additional Ingredients for Brisket Chili
- What to add to Smoked Brisket Chili with Leftover Brisket
- Equipment
- Brisket Chili Recipe Steps
- How long to cook Brisket Chili
- Brisket Chili Toppings
- Scaling Up The Recipe
- Meat Substitutions
- Making Ahead and Storage
- About Chili Spices and Chili Seasoning
- Other Chili Recipes
- Want More Leftover Brisket Recipes?
- Smoked Brisket Chili Recipe (recipe and video)
There is a reason this is one of the most popular brisket chili recipes on the web. Not only does it use tender and amazing leftover brisket, it also adds layers of flavor with a delicious braising liquid. It’s been submitted to hundreds of chili competitions and one best chili recipe in many of these competitions throughout the country. And yes – there are beans in this chili. If you are a no-beans kind of person – leave them out or check out our Texas chili.
“I’ve made this chili a handful of times now at home and it’s so good, that sometimes I smoke brisket with the express idea that I’ll have enough left over to make this chili because it is sooooo good.
-Steve
Today was the first time I’ve had a chance to have it in a cook off (at my church) and while it was a small competition, it won handily…
Thank you for the recipe… he’s legitimately the best chili I’ve ever had… let alone made. Love it so much!”
Background
Go ahead and insert your jokes about “who the heck has leftover brisket” 😉
I’ve heard them all. The thing is, after tasting this brisket you may start smoking a brisket JUST to make this chili. It’s happens. True story.
In fact we hear from readers all the time who smoke briskets just so they can enter this exact recipe in chili competitions, and guess what? They’ve all won!
We’ve been making this recipe for years. In fact, it was one of the top recipes on my site until those Pork Belly Burnt Ends took the lead on top hits. Pretty rough competition if you ask me! They’re both friggin’ amazing.
We’ve taken that recipe and given it a makeover. This was also the base to our award winning brisket nachos that won Traeger’s first Meat Madness competition back in 2015.
Leftover Brisket – The Main Ingredient
Now, every time I post the video the comments are already rolling in….
“Leftover brisket? What is that?”
“There’s no such thing as leftover brisket.”
“Who has leftover brisket?” they ask.
Well I’ll tell you who!
WE DO!
And also …
- People who want to try their hands at their very first brisket and maybe it didn’t come out perfect. (been there!)
- People who have a an undying mission to constantly perfect their brisket game. (we totally understand!)
- People who wanted to smoke a brisket for the 4th of July… and also a pork butt, and 4 racks of ribs, and 5 lbs of chicken, and a whole salmon… for 10 people. (been there too)
- A family of 4 who are having mad cravings for brisket but don’t feel like inviting company over. (I’m just over here raising my hand, again!)
- A wife who challenged her husband to a brisket cook-off just to see who could do it better. (it happens, and I won)
All I’m saying is, leftover brisket happens. It’s a real thing! And it’s okay if you have leftover brisket. It’s nothing to be ashamed of. Don’t let the BBQ police bring you down. And if this should happen to you, make yourself some chili!!!
Additional Ingredients for Brisket Chili
Now let me tell you a few more things about this chili that may piss you off.
- There are beans in it! (Sorry, Texas. Recognize we don’t call it a Texas chili. We live in Oregon, and here we like to live dangerously. 😉
- There is also corn in it!!!!!! (The horror!!)
- And guess what. You can choose what you want and don’t want in it! That’s the great thing about it. YOU get to pick and choose.
Let me explain.
What to add to Smoked Brisket Chili with Leftover Brisket
- Leftover brisket: Jokes aside, it’s a major flavor component of this chili, and we use at least 3 cups. We’ve also made it with other smoked beef leftovers (like Tri Tip), or even leftover pulled pork, and it turns out fantastic.
- Beans: I like a mix of beans and I happen to have a bunch of beans in my house at all times. I like a mix, usually black and kidney. You can go all black, all kidney, or none at all. If you’re not into beans, by all means leave them out! But I’m feeding a family here and like to sneak in all proteins where I can.
- Corn: Unlike many other chili recipes there is no added sugar in this recipe. The corn adds some natural sweetness without adding sugar. Also my kids, who used to love all things corn, will now only eat it two ways (grilled on the cob, or in this chili). So I’m doing the good mom thing by getting them their veggies while enjoying a darn good bowl of chili.
Equipment
The primary piece of equipment you need is a large enough Dutch oven. We use a 7.5 quart Lodge Dutch oven because it can handle the volume.
Brisket Chili Recipe Steps
- In a large pot over medium heat, sauté bacon until crispy. Remove with a slotted spoon and reserve for later. If there is excess bacon grease remove it, otherwise cook the onions in it.
- Add onions and cook until soft (about 5 minutes). Add bell pepper and garlic; cook 1 additional minute to soften.
- Add the leftover cubed brisket and all dry seasonings. Let cook 1 minute stirring often. Get those seasonings integrated!
- Add beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add chipotle, coffee, tomatoes, beans, corn, green chili, and the reserved bacon.
- Bring to a low simmer, cover, and cook for a minimum of 30 minutes. The longer it cooks the more integrated and concentrated the flavors get. My recommendation is at least an hour (or better yet two) for a nice rich chili. If the stew starts to get too thick, you can add water ½ cup at a time to thin it out.
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How long to cook Brisket Chili
The Timing: We recommend you simmer as long as you have the patience for. Minimum is 30 minutes. It’s totally okay if you only have 30 minutes for this chili. The brisket is already cooked, so it’s really allowing everything to come together.
BUT, if you have time, let the chili simmer 2 hours. Or transfer it to your crock pot and let it cook on low for a few hours. The meat will break down and get more and more tender and the flavors will get better and better and slowly, very slowly, reduce and concentrate the flavors.
That’s it.
Brisket Chili Toppings
You can add anything you want. We like the keep it simple with sour cream, shredded cheddar cheese, and chives.
Scaling Up The Recipe
This brisket chili recipe serves a hearty 6 portions for a full meal.
If you want to scale this up then use the calculator next to the portions to adjust up and follow the recipe changes as noted. The only exception is to start with smaller amounts of chili powder. Use the original portion of 3 tablespoons then adjust up in one tablespoon increments if making anything more than a double batch. The chili powder can get intense if adding too much.
Meat Substitutions
If you don’t have brisket then another great option is smoked chuck roast. Or you can use short ribs. Both will shred versus be chunky. If you want cubes then consider sirloin cut into 1-inch cubes.
Making Ahead and Storage
You can make this chili up to two days prior to serving and simply bring back to a low simmer and serve.
If you have leftovers it will last in the refrigerator an additional 3 days.
About Chili Spices and Chili Seasoning
Our recipe is specific to our palate. Spices like chili powder will vary in flavor and potency depending on the brand. Some will be dark, some light, some spicy, some smoky. It comes down to feeling comfortable in adjusting the recipe for your flavor. We use bulk chili powder, which is a combination of dried chili’s like ancho, jalapeño, serrano, and others, and we buy it at our local restaurant supply store.
Cumin is another ingredient that people may love or hate, or love to hate. Cumin adds an earthy character, if you are not a fan feel free to not add or to cut the portion in half.
I hope you enjoy our favorite chili as much as we do (oh, and all of the people who voted for it and made it an award-winning chili!).
Other Chili Recipes
We have several amazing chili recipes from chicken chili to ground beef chili. Here are a few of our favorites.
- The Ultimate Vegetarian Chili – We based our vegie chili off of this very recipe and it’s getting rave reviews.
- Smoked Turkey Chili – Add the flavors of serrano peppers and you have a vibrant and amazing chili recipe using ground turkey.
- Green Chili Turkey – The perfect leftover turkey recipe with a delicious and creamy broth based chili.
- Authentic Texas Chili – Spicy peppers and meat. No beans. This is the indulgent Texas Chili you want.
Want More Leftover Brisket Recipes?
We have an entire roundup of our favorite brisket leftover ideas. But here are a few of our favorites.
- Smoked Brisket Pizza
- Smoked Brisket Enchiladas
- Smoked Brisket Nachos
- Smoked Brisket Tacos
- Smoked Brisket Grilled Cheese Sandwiches
About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
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Smoked Brisket Chili Recipe (recipe and video)
Equipment
- 1 7.5 quart Dutch Oven You need a large Dutch oven to handle the volume.
Ingredients
- 3 slices bacon, diced
- 1 large onion, chopped (about 2 cups)
- 1 red bell pepper, chopped
- 3 cloves garlic, finely diced
- 3 cups leftover smoked beef brisket, cut up into 1-inch cubes
- 3 tablespoons chili powder*
- 1 tablespoon cumin
- ½ tablespoon canned chipotle in adobo sauce**, (or the equivalent in dry chipotle seasoning, adjust amount to your heat preference. A little goes a long way)
- ½ tablespoon smoked paprika
- 1 12 oz bottle beer
- ¼ cup coffee,, (cold leftover coffee from your morning pot)
- 1 15 oz can diced tomatoes
- 1 15 oz can tomato sauce
- ½ can black beans, drained and rinsed (used a standard 15 oz can)
- ½ can kidney beans, drained and rinsed (used a standard 15 oz can)
- ½ can corn, drained and rinsed (used a standard 15 oz can), (may also use 1 cup of grilled corn)
- 1 4 oz can diced green chili
Instructions
- In a large pot over medium heat, sauté bacon until crispy. Remove with a slotted spoon and reserve for later. If there is excess bacon grease remove it, otherwise cook the onions in it.
- Add onions and cook until soft (about 5 minutes). Add bell pepper and garlic; cook 1 additional minute to soften.
- Add the leftover cubed brisket and all dry seasonings. Let cook 1 minute stirring often. Get those seasonings integrated!
- Add beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add chipotle, coffee, tomatoes, beans, corn, green chili, and the reserved bacon.
- Bring to a low simmer, cover, and cook for a minimum of 30 minutes. The longer it cooks the more integrated and concentrated the flavors get. My recommendation is at least an hour (or better yet two) for a nice rich chili. If the stew starts to get too thick, you can add water ½ cup at a time to thin it out.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing!!
This is hands down the best chili I’ve ever made. Will always make sure I have enough leftover smoked brisket to make it over and over. Yum!!!
I tried this for the first time over the weekend and won a chili cookoff in my condo building! I don’t have a smoker (see prior comment about living in a condo) so went to my favorite BBQ cart (Botto BBQ on NW Roosevelt in Portland) and got the brisket. It was a little spicy (tried some new chili powders) so I added a little honey, then a little beef stock, then a bit of ketchup and it mellowed right out. I had many people ask me for the recipe so I will direct them back here!
That is so awesome!!!! We love hearing that. We have had so many people win awards for the chili. Congrats!
It’s that time of year that brisket goes on sale. I made a crockpot version and had leftovers. I like others did not want to throw out. I told my husband I was going to play ( meaning attempting a new meal ) and that it was not dinner tonight. As I was making it I could tell it was a winner. The smell of onions,garlic,and red pepper made our non-begging Boxers hang in the kitchen as my husband kept calling for them, they would not move. I let it sit for minutes and took him a tiny cup to taste and he loved it, it’s not even done yet. I am doing the hours method ..Can you guess what’s for dinner tonight ?
We love this!!! Thanks for sharing, and I can totally imagine the dogs looking longingly for a little taste!
Just have to let you know my husband is recovering from cancer. He went thru chemo back in March and April and 8 hour surgery in June. We have had 4 setbacks since surgery but these things are expected . He’s doing great now and has been eating . This chili got him to eat 3 bowls ! We both loved it
Oh my goodness! Thank you so much for sharing your story. I’m so happy to hear your husband is doing well and that he enjoyed this meal. I’m also incredibly grateful you chose our recipe and that you reached out to me to share this story! Cheers to you both 🙂
Mary that is a great story! I have a question i hope you can answer. Can this recipe be doubled without compromising the flavors? I would like to make a doulble batch. Made this last year for our chili contest and got 1st place. 1 batch was not enough as i had people coming up asking for more. Thanks in advance.
You can double the batch and keep the same flavor profile.*** With the exception of the chili powder quantity.
I would use the same portion of chili powder or any spicy additions, then taste and adjust from there .
Chili powder can vary in strength from brand to brand. So my recommendation is to add in small quantities when doubling.
Also, congrats on first place!!!!
How many servings does this make?
Mary Ann, great question. This chili will serve 6, and up to 8 if doing smaller portions.
You have saved the day! I decided one more time to smoke a flat cut brisket for July 4, and one more time, it turned out dry as sawdust and overcooked to the point that it’ll almost shred itself if you look at it. This chili recipe is outstanding! So happy I found your site and do not have to throw away most of a not-so-inexpensive brisket.
Russ thank you so much for the feedback! Sorry to hear about the brisket flat. Did you inject or wrap it to add moisture to the cook by chance?
This is absolutely the best chili recipe I’ve ever used. Just the right amount of chili, cumin, and the other spices. It seems to get better each day it sits in the fridge. I tried smoking my first brisket and totally dried out the flat to where it was very difficult to even cut through. Your brisket chili recipe really saved the day! Those tough brisket chunks really softened up and the bark added great flavors to the chili. Used Fat Tire beer and frozen corn. I’ll have to grill the corn on my next batch which I will definitely make again soon although hopefully not with dried out brisket.
Thank you so much for the comments! Just like you, we had our fair share of early brisket challenges, which led to a lot of leftover options 🙂 So glad you like it! We know people who have even won awards for it!!
Just found your site as I was looking for a recipe for leftover brisket. Just made the chilli for tonight’s dinner. Flavours are incredible and the aroma as it cooks is awesome. So glad I found you. I have a smoker and you’ve given me tons of ideas for future “smokes”!!! Thank you.
Cathy thanks so much for the feedback!! Be sure to sign up for our newsletter as we push a lot of content out that way too. Thanks for following along!
I need to know about this coffee though!!!!!
It is such a nice added bonus!!
Not to be too critical of this recipe or any others, but, this needed some changes for the average person.
-I thought there was too much-Chili powdered Cumin.
-It need more meat and beans, and less tomatoes.
-Significant amounts of Sour Cream mellowed it enough for the meeker palettes at out table.
Sigmond, very fair comment and we try to highlight this in the notes section to adjust the dry ingredients to taste. With anyone’s preference for heat, or meat to liquid ratio we encourage any modifications people feel based on flavor profiles.