Uses for leftover smoked beef brisket – Smoked Beef Brisket Chili (recipe and wine pairing)

4.32 from 72 votes
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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.

Award-Winning Smoked Beef Brisket Chili. The most incredible use for 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. 
Bowl of Smoked Brisket Chili
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

Leftover Smoked Beef Brisket

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.

Smoked Beef Brisket Chili -- Best use for leftover brisket

 

Smoked Beef Brisket Chili Recipe

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Smoked Beef Brisket Chili -- Best use for leftover brisket
4.32 from 72 votes

Smoked Beef Brisket Chili

A great use for leftover smoked beef brisket. Use it as a base for this smoked beef brisket chili.
Prep: 5 minutes
Cook: 40 minutes
Servings: 6 people

Ingredients 

  • 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

Instructions 

  • In a large pot over medium heat, sauté bacon until crispy. Remove bacon with a slotted spoon and reserve for later.
  • 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, and cook one minute.
  • Add beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add 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 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.
    Serve.

Optional Toppings:

  • Sour cream (or my preference Greek Yogurt)
  • Shredded cheddar cheese
  • Chopped cilantro

Notes

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.

Nutrition

Calories: 236kcal | Carbohydrates: 7g | Protein: 23g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 319mg | Potassium: 639mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2192IU | Vitamin C: 32mg | Calcium: 55mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 5 minutes
Cook Time: 40 minutes
Course: Entree
Cuisine: American
Servings: 6 people
Calories: 236
Keyword: beef brisket chili, smoked chili
Like this recipe? Leave a comment below!

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.

Smoked Beef Brisket Chili. Hearty, rich, and delicious!


More Recipes for Leftover Brisket

But to start, here’s are recipe and how to guide for Smoked Brisket.

Leftover Smoked Beef Brisket


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About Mary


I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

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