Smoked Brisket Chili Recipe (recipe and video)
Ingredients
- 3slices bacon
diced
- 1 largeonion
chopped, about 2 cups
- 1red bell pepper
chopped
- 3 clovesgarlic
finely diced
- 3 cleftover smoked beef brisket
cut up into 1-inch cubes
- 3 tbspchili powder
- 1 tbspcumin
- ½ tbspcanned chipotle in adobo sauce
- ½ tbspsmoked paprika
- 112 oz bottle beer
- ¼ ccoffee
), (cold leftover coffee from your morning pot
- 115 oz can diced tomatoes
- 115 oz can tomato sauce
- ½ canblack beans
drained and rinsed, used a standard 15 oz can
- ½ cankidney beans
drained and rinsed, used a standard 15 oz can
- ½ cancorn
drained and rinsed), used a standard 15 oz can
- 14 oz can diced green chili
Directions
- 1
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.
- 2
Add onions and cook until soft (about 5 minutes). Add bell pepper and garlic; cook 1 additional minute to soften.
- 3
Add the leftover cubed brisket and all dry seasonings. Let cook 1 minute stirring often. Get those seasonings integrated!
- 4
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.
- 5
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.
Smoked Brisket Chili Recipe (recipe and video)
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Based on 229 ratings
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About this Recipe
Craving a chili that truly stands out from the crowd? This award-winning Smoked Brisket Chili transforms your leftover smoked beef brisket into a hearty, deeply flavorful meal that you'll be eager to make again and again.
Why This Chili Works
What sets this chili apart is the incredible depth of flavor built from its unique components. Starting with savory bacon, then layering in aromatic onion, bell pepper, and garlic, it creates a rich base. The true magic, however, comes from the leftover smoked beef brisket, which infuses every bite with a complex smokiness you simply can't achieve with plain beef. Further enhancing this profile are bold spices like chili powder, cumin, chipotle in adobo sauce, and smoked paprika, all simmered with beer and a surprising touch of coffee that adds an unparalleled richness and dark complexity.
What to Expect
Prepare for a chili experience that is robust, savory, and wonderfully comforting. Each spoonful delivers tender, smoky cubes of brisket suspended in a thick, velvety sauce that boasts a perfect balance of spices with a subtle warmth from the chipotle. You'll enjoy the varied textures from the black beans, kidney beans, and corn, all mingling with the rich tomato base. This isn't just chili; it's a satisfying, full-bodied entree designed to warm you from the inside out.
Customization & Variations
This Smoked Brisket Chili is incredibly adaptable to your pantry and preferences. While the recipe calls for black beans and kidney beans, feel free to swap in other chili-friendly beans like pinto beans or cannellini beans based on what you have. For an extra layer of flavor and texture, consider using grilled corn instead of canned corn if it's in season. If you prefer a milder chili, you can reduce the amount of chipotle in adobo sauce. For more heat, add an extra dash or a pinch of cayenne pepper.
Serving & Context
This award-winning chili is ideal for cooler evenings, game day gatherings, or simply when you need a comforting meal after a long week. Serve it hot and consider classic toppings like shredded cheese, a dollop of sour cream, fresh cilantro, or a side of cornbread for a complete and satisfying spread.