Smoked Brisket Chili

Get ready to indulge in the robust flavors of a hearty smoked brisket chili, where tender, smoky brisket shines alongside the earthy depth of beans and the gentle heat of chili peppers. If you ever have leftover brisket, this is one of the best ways to use it up!

4.34 from 3 votes

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Course: Dinner, Main Course

Cuisine: American, Southern, Tex Mex

Keyword: Brisket, chili, smoked, Smoked Brisket

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Calories: 257kcal

Author: Imma

Ingredients

3-4 slices bacon
1 medium onion, diced
1 tablespoon minced garlic
1½ pounds smoked brisket, diced
2 teaspoons ground cumin
1 teaspoon coriander
2 teaspoons ground oregano
¼ teaspoon cayenne pepper
1 teaspoon dried thyme
1 15-ounce can tomato sauce
1 15-ounce can diced tomato (I used roasted for more flavor)
2 15-ounce cans kidney beans, drained and rinsed
1 green bell pepper, diced
1 jalapeno, seeded and diced
3 tablespoons chili powder
1½ cups beef broth or water as needed
salt and pepper to taste
shredded cheddar cheese for serving
chopped green onions for serving

Instructions

Heat oil in a large, heavy-bottomed, non-reactive Dutch oven over medium heat until shimmering but not smoking, 3-4 minutes.
Add bacon and brown for 5-6 minutes or until golden brown and crisp. Remove and set aside on a plate.
In the same pot, add onions and garlic and saute until onions soften.
Add the diced smoked brisket along with cumin, oregano, coriander, cayenne pepper, and dried thyme. Cook for 4-5 minutes.
Pour in diced tomatoes and tomato sauce, add drained beans, bell pepper, jalapenos, chili powder, beef stock, and water (about ½ cup or more), and lightly salt and pepper.
Bring to a boil, then reduce heat to low and simmer for an hour or so, stirring occasionally (if chili begins to stick to the bottom of pot, stir in ½ cup of water and continue simmering), until brisket is tender and chili is dark, rich, and slightly thickened.
Adjust seasoning with additional salt, pepper, and liquid as needed.
Serve hot with shredded cheddar and chopped green onions as garnish or any desired toppings. Enjoy!

Notes

The longer you simmer, the more developed the flavors will be. Consider a low-and-slow approach if you have the time, but do not overcook your chili.
If you like your chili thicker, add some crushed tortilla chips to thicken it up. It also adds an interesting Mexican flair.
To control heat, you can deseed the jalapenos or use half as much. For more heat, include the seeds or add more cayenne.
If at any point the chili sticks to the bottom of the pot, add ½ cup water, stir, and continue to simmer.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition