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.
Really the best Chili I have ever made. Everyone I make it for feels the same.
Yessss!!! Thank you so much for the feedback!!!
Why do you add coffee? Just curious!
We add the coffee to add an earthy flavor to the sauce. And while totally optional, that little extra flavor punch is fun. Plus when we made the recipe we had leftover coffee in the carafe. 🙂
I accidentally put ¼ cup of coffee grounds in it and it’s still one of the best fuggin’ things I’ve ever made/eaten. Seriously. This chili recipe made me feel like a badass.
After a long day of BBQ (and drinking) and burning my brisket, I turned to this recipe to save my very burnt ends. My groggy eyes saw the words “leftover” & “coffee” and I ended up thinking this was crazy but whatever. Didn’t realize it called for brewed coffee, not the ludicrous hangover brain idea I had. But despite the slightly gritty addition, it’s phenomenal chili. Plus, you get a little caffeine buzz. Funny.
Made this today with a few edits based on what we had in the pantry but everything was fairly close. Swapped beer for red wine and omitted chipotle but added Serrano. Everyone loved it! I’m added this to my recipe mix although it’s not often that we have leftover brisket on hand. Next time we do, it’s definitely going into a chili again. Thanks for sharing
My husband and I are new to smoking brisket and I’m new to homemade chili. This was one amazing recipe. We used tri tip we smoked for 5 hours. I reduced the splices after reading the comments on the recipe. The only other change I would make is that if you’re not fond if beer replace it with something else. I don’t personally like beer and the smell and flavor didn’t cook off. Otherwise this is going in my book as my staple brisket chili recipe. I really don’t find it to be too complicated and it’s highly customizable to your preferred taste or preference.
We definitely liked the chili made from this recipe yesterday. The only changes I made to it were to double the black beans and eliminate the kidney beans. As far as spiciness goes, it had a little warmth but I would definitely not consider it hot. I’d recommend a little bit more of the adobo sauce if you like your chili a little bit hotter. The instructions to add the brisket and the spices and mix them all together for a minute, I think, is absolutely the best way to go. That way your seasoning the meat, not the sauce as much. Definitely going to remake this with leftover brisket each time I make brisket.
All I can say is thanks for making me so dam hungry and no brisket to make it with at the moment, now have to fire up the stick grill and smoke one, and it’s 2 degrees out side in MI. Now I have to go out and brave the crazy drivers in the snowy roads to get a brisket.
Thanks again for all your great recipes and work you put into these post. Starting to get Pissed off yet. lol
Love that so
Regards, Douglas
I left out the chipotles in adobo sauce for spiciness for our taste. I have been slow simmering this all day and it is wonderful! Thanks for sharing.
Thanks so much! I WON ❤️ —I entered this awesome recipe in our neighborhood chili cookoff this year and took home the coveted Golden Ladle Trophy I followed the recipe as it was written but used mild diced chilies to control the heat. It was definitely a crowd pleaser and I will definitely be making this again and again! Absolutely delicious!
That is incredible!! We love when you share these wins because this recipe has helped a lot of people win best chili awards.
Thanks so much, Sean!!
Hi! I LOVE this recipe and so does everyone I make it for. You make me look like a rock star! Thank you! Quick question: (Don’t laugh) But, how do you think this would turn out with a brisket done in the oven? My husband is working this weekend and we’re having out of town guests. I DO NOT mess with a grill of any type so it’s out of the question that I would attempt to smoke anything. However, this is such a tasty, filling meal that I’d love to have for our guests. What say you? :O)
So, I think if you don’t want to use or don’t have access to a smoker, you may want to consider braising the brisket versus an oven. Only because, the oven can replicate the lower temperature but you loose the smoke flavor. I think you’d actually be better off then doing a braise in a crockpot or Dutch oven. However, if you feel like living on the edge, let us know what kind of grill you do have and we can walk you through the smoking steps. 🙂
Late to the game but, if you ever decide to do an oven brisket again find Claude’s Brisket marinade. This is not a marinade you throw the entire bottle on as liquid smoke is the 1st ingredient. 2oz per pound. It is so good. I use it and put oven at 250. Not as good as traditional smoker but still amazing. I am using my leftover oven brisket for this chili 🙂
Thanks for the recommendation!
Hi from Australia!
I made this today using some left over 15 hour brisket.
I love the kitchen and I love to cook! This is by far one of the tastiest dishes I have ever made!
I did have to change some of the chili powder ratios and used ancho chili powder instead of the chili powder and omitted the green chili to keep the heat down for my family.
Pretty sure the whole block could smell this cooking lol
I have been asked to smoke brisket again so I can make this! 🙂
Really amazing! Thank you for sharing this recipe!
Yeahhhh!! Thank you for sharing and so glad it turned out so well.
Excellent chili recipe. Made it with all black beans and it’s a definite keeper.