An incredible use for leftover smoked brisket — Smoked Beef Brisket Chili!
This recipe may be worth even smoking a brisket for, just to use the meat in this (controversial) chili with the leftover brisket.
This chili has not only won us several competitions, but we’ve had several readers email us to tell us this recipe has won chili competitions and cookoffs for them too!!
Believe me when I say it’s amazing.
Whenever we test another recipe for smoked brisket, or just craving that irresistible flavor, we often come up with leftovers. Quite often we share the leftovers with neighbors. But now that we live in the country, we’re far from neighbors.
So this time, instead of sharing, we froze the leftovers to be used another day. Incidentally brisket freezes quite well without losing much of its flavor. Score!
The inspiration for this recipe came from an old ground turkey chili recipe. I subbed the leftover smoked brisket for the turkey, and added some additional ingredients to compliment the smoky flavors of the meat (like bacon and chipotle). We let the chili slowly cook for a couple hours making our house smell like heaven on a typical rainy fall Portland afternoon.
The best part was that this pot of chili graced us with even more leftovers for the next few days. The leftover from the leftovers that keep on giving. Yessssss. It’s our new favorite chili recipe. You can see an altered version here.
And really, who doesn’t enjoy a good bowl of chili on a rainy day?!
How to make Smoked Beef Brisket Chili
In a large stockpot over medium heat, sauté bacon until crispy. Remove back for later with a slotted spoon. If there is excess bacon grease remove it, otherwise cook the onions in it. Add onions to soften, then bell pepper and garlic. Next add the brisket and dry seasonings to mix and integrate. Then add your liquids and other optional add-ons like beans and corn. I also like to add a small can of green chili for earthiness.
Then simmer away.
The Video for Smoked Brisket Chili:
- 3 slices of bacon, diced
- 1 large onion, about 2 cups, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, finely diced
- 2 ½ cups leftover smoked beef brisket, cut up into 1-inch cubes
- 3 tablespoons chili powder*
- 1 tablespoon cumin
- ½ tablespoon dry chipotle seasoning** or the equivalent in canned chipotle in adobo sauce, 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
- 1 small, 4 oz can diced green chili
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In a large pot over medium heat, sauté bacon until crispy. Add onions and cook until soft (about 5 minutes). Add bell pepper and garlic; cook 1 additional minute to soften. Add the meat and all dry seasonings. Add beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add coffee, tomatoes, beans, corn, and green chili. 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 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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Sour cream (or my preference Greek Yogurt)
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Shredded cheddar cheese
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Chopped cilantro
Note on the spicy seasonings: I've received some feedback that this can turn out a bit spicy! Not all dry spices are created equal. The fresher the dry spices the more potent they tend to be. So if your dry chili or chipotle seasonings are rather fresh or new, then they will be more potent. My tablespoon of dry seasoning may be different than your tablespoon of the same spice.
So if you're sensitive to spice go easy on the spicy spices at first. You can always add more later! I find that chipotle and cayenne tend to add the most heat. So go easy on them and add slowly.
How to keep Chili Warm
If you’re serving this in a competition, party, or event, it’s easy to transfer into a crock pot or slow cooker and just keep it on low!
Wine Recommendation for Smoked Brisket Chili
One of my preferred pairings is Carmenère. Carmenère can often exude some green pepper notes, which can be off-putting to some. But paired with the right food they can be tamed, thus bringing out some of the other rich and attractive aromas. This is why I like to try Carmemere with this chili. Plus, we put green chilies in the recipe, which would have balanced out any found in the wine. They can also offer lush dark berry fruit, baking spice, herbs, and some spicy oak aromas. Rich enough, yet balanced out by the berry fruit, and spicy enough for the slew of rich flavors found in the chili.
Definitely a nice wine and a great pairing for a chilly (get it) fall evening.
More Recipes for Leftover Brisket
But to start, here’s are recipe and how to guide for Smoked Brisket.
- Smoked Brisket Pizza
- Smoked Brisket Bruschetta
- Smoked Brisket Enchiladas
- Smoked Brisket Nachos
- Smoked Brisket Tacos
- Smoked Brisket Grilled Cheese Sandwiches
- Smoked Brisket Empanadas
If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.
This chili is awesome. Still trying to find the wine here, but I will. Thanks!
Thanks Travis! If you can’t find this specific Carmenère, ask your local wine shop what other Carmenère’s they have from Chile. Otherwise, try a Malbec. Zinfandel works well too. Just look for a nice spicy rich red wine.
I made this last night in advance of the big storm and it is soooo tasty today! I added a cup or so of chicken stock because I wanted it to cook a long time. Deee-licious, thanks for posting the recipe!
Awesome!! So glad you liked it. Stay warm in that storm! It sounds like a big one!!
What kind of beer do you use and does it taste like beer at all? Not a fan of beer at all.
I’ve used different kinds of beers, usually a pilsner or something similar (on the lighter side). It’s really to add some liquid and a touch of flavor and to help get all the tasty bits that may have stuck to the bottom on the pan. If you don’t have beer on hand, or don’t like it, you can use stock (chicken or beef), more coffee, or just water, instead. You can adjust to how much liquid you like in your chili.
Thanks for the great chili idea. It was great for last nights 10 degree temps here in middle Ga. I may try this the next time with burnt ends. I only used 1/2 the spices to cut down the heat and used fresh tomatoes.
So glad you enjoyed it, and I hope it helped to keep you warm over there. Brrr! Thanks for the feedback. And I agree, fresh tomatoes are always a great call (when you have them on hand that is!). Cheers, Mary
This is WAY too spicy!! I cut down chili pepper to two T and it was still too hot. I made it for dinner tonight and I’m not sure that we’ll be able to eat it unfortunately.
Debbie, I’m so sorry it came out too spicy for you! My initial thought is if you used the chipotle seasoning? That, to me, is the really spicy culprit. Chili powder doesn’t tend to be that “hot/spicy” as it is intense in flavor. Or, if you perhaps used cayenne? Cayenne and chipotle are the spiciest (to me).
Also, unfortunately not all dry spices are created equal. The fresher the dry spices the more potent they tend to be. So if your dry chili or chipotle seasonings are rather fresh or new, then they will be more potent. My tablespoon of dry seasoning may be different than your tablespoon of the same spice (does this make sense?).
To attempt to salvage your dinner you can try a couple things. You can add more tomatoes. This could be in the form of canned tomatoes or canned tomato sauce. This will sweeten up the dish a bit, offsetting the heat.
Also, when you serve it you can add lots of shredded cheese and sour cream (I personally like plain Greek yogurt over sour cream). The dairy will also help tame the heat.
I hope this helps!!
try honey also, it will add a sweet flaovr as well as cooling down thw heat, 2-4 tbs is all you need.,
This recipe looks absolutely delicious. Could you tell me how much chili this makes ? We have a lot of mouths to feed.
I haven’t accurately measured it, but promise to do so next go-round. But I know it at least feeds 6! I usually make it for 4 people, and always have a TON of leftovers. So, for now I’m going to say 6, but I’ll update as soon as I make it again. I hope that helps.
Thanks for such a great receipe! I’ve made it twice now, and we’ve loved it both times! My husband loves to smoke brisket, and this is the perfect way to use some of those leftovers. His rub has quite a bit of chili powder in it, so I cut the amount I add to the chili by half. It’s a winner! Thanks for sharing.
Brenda, I’m SO happy to hear this!! I’ve heard of a few people who have cut the chili powder in half. Good to know! We have quite a few more ideas for leftover brisket if you find yourself with more leftovers. It sounds like your husband is like mine, and cooks it a lot 😉
Cheers, Mary
Thanks so much! I know how you feel. My husband smoked ANOTHER brisket just today. But I have big plans for those leftovers this coming week (helloooooo more CHILI!!). 🙂
Cheers, Mary
What size of can should I use for black and kidney beans? You mentioned 1/2 can, but didn’t say how big of the can 🙁
Hi Elena, Ahh my apologies! I was referring to a standard 15 oz can. I’ll be sure to update it on the recipe for clarification! I hope you were able to still make the chili. Cheers, Mary
This Chili was wonderful, I loved the smokiness of it with the brisket. I had smoked a brisket on Sunday and was looking for an idea for a meal re-creation and this was perfect. I had thrown some Jalapeno Peppers and some Hatch Chiles on the smoker too, so I chopped up a couple of those peppers and threw into the chili while it cooked, was a great addition! I used all of the spice ingredients and didn’t find it too spicy at all. (But, we are spice lovers in this house, and it’s hard to find anything too hot for my hubby)
I did mess up and use whole cans of each of the beans, but it still came out great and just added to the thickness and rich texture of the finished dish. I will definitely be adding this to my list of favorite chili recipes.
Mary, This is the best chili we’ve ever had. I had some extra and gave some to my boss and raved so much we had to smoke another brisket to give him a refill. Now he has the link to your site so he can try it on his own – he’s game. Perfect balances – I left out the black beans (I used white instead (cannellini) and green chiles (used Italian style fresh peppers instead. Everything else as directed. WOWOWOW!
You just made my day with this comment!! I’m so happy you enjoyed it so much! We plan to make it this weekend. Cool fall weather = brisket chili 🙂
Cheers, Mary
I made this chili last year for the first time! I could not WAIT to make it again this year. It might be the real reason I made a brisket 😉 LOVE IT! I like it spicy too!
I love it spicy too 🙂
And I’m totally with you on the real reason to make brisket!!!
Can I make this chili in a slow cooker? If so, would I saute the onion, pepper, and garlic first? How long should I leave it in the slow cooker on low? I’m planning to make this tonight.
Hi Juliet,
Is your brisket already cooked? Assuming this is the case and that you are using leftover cooked brisket, then I’d say you could just throw everything into the slow cooker and just let it all slowly cook together on low for several hours until everything has come together. The veggies will eventually soften over time. That being said, I would, however, cook the bacon first (on the stovetop on a skillet), to get it crispy, then add the cooked bacon to the rest of the ingredient in the slow cooker. Also, if you are using raw garlic, then I would cook that first as well, and add to the slow cooker. Though if you wanted to speed up the process a bit, I would cook the first 4 ingredients on the stovetop (cook bacon, remove. Then soften the onions/bell pepper/garlic, but just for a few minutes, just to start the cooking process, don’t soften them fully! They will continue to soften in the slow cooker). If you did that then I’d imagine just a few hours on low would do the trick.
Please let me know how it goes. I haven’t done this particular recipe on the slow cooker, but my recommendations are similar to other recipes I’ve done on the slow cooker.
It was so delicious!!!! My husband and I loved it! I sautéed the onions, bell peppers, and garlic in a pan for a few minutes. Then I poured the beer in the pan for a couple of minutes. I put everything in the crock pot. I skipped the bacon and coffee for our personal preference. I know, I’m crazy I don’t like bacon! And I added an orange bell pepper along with the red. I also cut back on the chile powder and chipotle powder. I think I’ll put more chipotle next time to kick the spice up a notch. I cooked it for little over 6 hours in the crockpot. The first four hours I cooked it on low. Then, the last two hours I took the lid off and turned it to high to help it thicken up. It was so amazing!! 5 stars!
Hooray!! I’m so glad it turned out so well for you! And I love that you made the changes you needed to to make it your own! And I forgive you for not liking bacon 😉 I, for one, can’t live without coffee though 😉
Cheers, Mary
I’m so glad I wrote that follow up note! I couldn’t remember what o did last time to make this! I’m making this again today because it’s the perfect recipe while we’re snowed in! Can’t wait!!
Yep, usin leftover brisket makes the best chili ever! I have my own recipe, but its similar. I just found yours and wanted to compare. I don’t add any smoky seasonings because the smoked brisket adds plenty of smoke. I only add a few dried peppers. No chipotles or anything. I also don’t use black beans. Just kidney and red beans. I like to use a cans of Rotel, beer, beef broth and lots of fresh tomatoes. I finish it with a palm of brown sugar to give it a very mild sweet finish.
Yep, usin leftover brisket makes the best chili ever! I have my own recipe, but its similar. I just found yours and wanted to compare. I don’t add any smoky seasonings because the smoked brisket adds plenty of smoke. I only add a few dried peppers. No chipotles or anything. I also don’t use black beans. Just kidney and red beans. I like to use a cans of Rotel, beer, beef broth and lots of fresh tomatoes. I finish it with a palm of brown sugar to give it a very mild sweet finish.
Rotel makes a product called “Chili Fix’ns”. It’s just their regular product, but they add chili seasonings. I also add chili powder, cumin, kosher salt, white pepper and brown sugar at the end. For veggies I use the same as you. Onion, red bell and garlic that’s crushed. Basically add your brisket, veggies and seasoning and sauté in pot till veggies are cooked down. Then add the rest and lot cook on medium low. Add brown sugar at end.
I love it! Thanks for sharing your chili recipe! I’ll have to go find some of that Rotel now.
And, great, now I’m hungry for chili! 😉
This sounds great, but I never use beans, just good old TX style any suggestions.
For a texas style I would leave out the beans and use less liquid to concentrate the flavors more. This one is a little more liquid-y than a traditional TX style.
Yeah, this rocks!
This sounds amazing. thanks for putting up this recipe.
Simon
Leftovers from the leftovers…yep. that’s smoked brisket, alright. So far we’ve had warmed up brisket, brisket sandwiches, brisket quesadilla, brisket pot pie, and now this chili. I estimate that if you make a brisket once a month, it greatly simplifies meal planning 🙂 Anyway, this chili is delicious. I changed almost nothing except I used fresh tomatoes (had to use them up), just black beans, and no coffee. Excellent–and it should provide another 3-4 meals at least!
Awesome!! We agree…brisket every month, just ’cause!!!! Thanks for the feedback.
Do you strain the bacon grease for this recipe
If you have a lot of bacon grease I’d recommend straining some of it. You don’t want too much. Different thicknesses of bacon will yield different amounts of grease. I wouldn’t leave more than about a tablespoon in before adding the rest of the ingredients.
Followed this recipe exactly with the small exception that I did not have the fresh or canned peppers. I added a tablespoon of liquid smoke to up the smokiness element. It was absolutely delicious!
Awesome Bethany!!! Thanks for sharing, we love hearing any mods people are making!
Just won a Chili Cook off at my church with this recipe, and better yet, I beat my wife who was the reigning 3 time champ! Thank you for helping me to victory with this amazing Chili.