Got leftover brisket? Make this Smoked Brisket Chili! Recipe and video tutorial for our favorite chili recipe of all time.
We’re also answering all of your controversial questions and concerns regarding this Smoked Brisket Chili! Check it out.
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.
Leftover Brisket
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!)
- People who started a crazy catering and BBQ competition company and practiced and practiced so they could teach folks what they learned. (been there!)
- 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!!!
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 (start with this recipe!): 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.
How long to cook Brisket Chili
The timing: I recommend you simmer as long as you have the patience for. Minimum is 3o 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 simmah…… and simmah…. 2 hours is a good spot. 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.
About Chili Spices and Chili Seasoning
Our recipe is specific to our palate. Spices like chili powder will vary in flavor and potency. 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!).
Want More Leftover Brisket Recipes?
- 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.
Nicole says
Thank you SO much for posting this recipe! During summer, made a full brisket but the flat ended up a bit too dry for our liking. I just chopped it up very small, 1/4″ pieces, and threw it in the freezer saying “I’ll make chili or something with it this Fall.” Used this recipe as written and it was amazing!
Jamie Spellicy says
Made this tonight and it was absolutely delicious! Thanks for the wonderful recipe! The seasoning was the perfect amount of spice…so flavorful!
Daniel says
Any advice on making a very large batch? I’ve got a large gathering to make a batch for, so I multiplied the 6 servings five times to 30 servings. I’ll definitely be careful with the spices and adjust slowly. How many lbs of beef would this come to? Looking forward to this!!
Sean Martin says
Daniel, great question. Is this the only item being served? I ask because when we cater if this was the only item and maybe some cornbread we would definitely multiply generally by six portions or run two pots of three portions each. Two pots give you more control to fine tune the spices per batch. And for brisket total, the three cups of cooked brisket it typically just over a pound. So six pounds of cooked brisket would be a lot. So you could get away with 4 pounds and then add if you want more of the meat.
Steve O says
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.
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. (And this time, thanks to brisket being crazy expensive right now here, I bought chuck roast and smoked it like a brisket with the intent of using it just for the chili… and still was amazing)
Thank you for the recipe… he’s legitimately the best chili I’ve ever had… let alone made. Love it so much!
Jeff says
This recipe looks amazing and I will be trying it next weekend. I was looking to legitimize a recipe I have from a local restaurant in WI that has the SAME RECIPE AS THIS (like, no coincidence, the ingredients are in the same order), except it calls for the tomato sauce, tomato juice, and also bloody mary mix. Crazy…
Anyway, excellent recipe, no matter who saw who’s, and here’s a link to their spinoff/original:
foxcitiesmagazine.com – smoked-brisket-chili
Sean Martin says
Jeff,
Thanks so much for sharing! I can see in that link that the recipe actually uses one of our photos and is an almost complete copycat of our recipe….so I’ll be sure to ask them for photo credit. And I am sure the added tomato juice and bloody mary adaptation is an interesting one! We know some restaurants have reached out to us about using some of our recipes for their own dishes or inspired by. So I am not surprised to see this especially since the original publishing date for the recipe is 2013. We restyled it in 2017.
Melissa Case says
Holy [REDACTED], is this chili good! We smoked a brisket a couple of days ago—a big one—and had quite a lot left over (and I nearly forgot!) I happened to have everything on hand to make this, so have it a shot and HOT DANG, it is amazing.
I made a double batch and used two bottles of Yuengling lager, had only half the smoked paprika needed (I subbed in Hungarian hot for the rest), and added probably double the chipotles in adobo (we don’t fear heat around here). It’s only been simmering for about half an hour so far and it’s already incredible; I can only imagine how good it’ll be by dinner time!! Thank you!
Phil says
I call this, “I wouldn’t go any more spicy” Chili
The chipotle in adobo wasn’t specificied for an entry point, so I assumed it went with dry seasonings? Initially I held it back as taste testing showed it was acridly hot. I subbed in 40z “canned chipotle sauce” which had a delicious flavor and a good medium-low heat. After starting the simmer I taste tested, it wasn’t nearly as spicy as I imagined.. so I dipped in one pepper from the Chipotle in adobo sauce and let it ride out the simmer (also unclear was how to use this in the recipe, called for 1/2 tbsp, but they’re whole peppers)
The end results was a good solid medium spicy chili that would be tamed by toppings and crackers. I see no need for pain to improve taste, so really hit a happy spot for myself.. I’ll probably omit the whole pepper making it for others again.
Great recipe, I’ve eaten a lot of chili, but this is the first one I’ve done from scratch!
Kirk says
Really the best Chili I have ever made. Everyone I make it for feels the same.
Sean Martin says
Yessss!!! Thank you so much for the feedback!!!
Esther says
Why do you add coffee? Just curious!
Sean Martin says
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. 🙂
Lito says
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.
Marci T says
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
Brandi Atkins says
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.
Steve Crispin says
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.
Douglas says
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
Talia says
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.
Laura S says
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!
Sean Martin says
That is incredible!! We love when you share these wins because this recipe has helped a lot of people win best chili awards.
Laura S says
Thanks so much, Sean!!
Momma T says
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)
Sean Martin says
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. 🙂
Michael says
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!
Sean Martin says
Yeahhhh!! Thank you for sharing and so glad it turned out so well.
Nicole says
Excellent chili recipe. Made it with all black beans and it’s a definite keeper.
Doug Bolst says
Biggest controversy yet? Would it possible to offer gram weights where appropriate – ie those cups of cubed brisket could get seriously varied based on size – any chance you could weigh them for the sake of consistency?
Sean Martin says
We can take a look at weights – but I can say the more brisket the better. But in all seriousness, we used just over 1 pound of brisket meat total.
Jeff says
Really good- used fire roasted chopped tomatos and a can of IPA- a real keeper and solves my leftover issue!
Tom says
I smoked an 8# brisket and needed to use some leftovers Made this chili and I must say it was delicious,
Thanks
Andrew says
I’m from Portland and was looking for a recipe for chili with a smoked meat. I wanted to smoke a brisket and include it in my chili for Super Bowl. I’m going to try your recipe. Cheers Oregonians!
Riane says
Any info on nutritional content? Particularly calories per cup or serving?
Sean Martin says
We just updated the recipe to add the average calories per serving.
Anthony says
Will fresh in brewed coffee work? Or will that make the coffee flavor too intense? Look forward to making this tomorrow. Thanks.
Sean Martin says
Anthony are you speaking of fresh grinds? I would suppose that will work, however I would use a small amount and avoid a grainy texture. The grounds will likely steep in the simmer and add that flavor.
Ken says
Hi folks, Texas here. That recipe looks delicious, but despite your caveats, I’d consider it more of a brisket vegetable soup. No veggies in a chili other than a bit of onion and garlic. Read up on the history, it’s truly a fascinating and somewhat controversial story. Sorry to interrupt folks, carry on. 🙂
Mary says
Hey, thanks for taking the time to comment. Technically a chili can be anything with chili spices in it. And we certainly understand the controversy it creates in certain regions of the country ;). We never claim for this particular chili recipe to be a “Texas style chili”. If you were looking for our take on that style, you can find it here https://www.vindulge.com/texas-chili/
Both recipes are to die for 🙂
Nancy Moore says
Could this be cooked in crockpot on low while at work?
Sean Martin says
Nancy, yes. The bacon would need to be cooked separately but that could be done when you get home. Also in a crockpot the onions, peppers, and garlic on low will be somewhat al dente. You may want to sauté them first, and then add to the crock pot. Then add the rest of ingredients and let simmer on low while you are gone. Let us know how it goes!
Erin says
Hello, I’m wondering about the black beans & kidney beans. Did you use just a half of the can of those or the full can after you drain them?
Thank tou
Mary says
Good question. We used 1/2 a can of each.
You could use a full 15 oz can of kidney beans OR black beans.
In this case I wanted some variety of beans, so I use a half a can (15 oz can) of each.
If you prefer one (so as not to have extra beans lying around) feel free to use your favorite. Or if you really love beans, you could use a full can of each.
I hope that helps,
Mary
Joshua Clark says
Made this tonight and it was excellent! I used to beef stock instead of beer and beef stock to thinning it out as well.
DocWonmug says
You said this is award-winning chili. Please state what competition(s) this chili has won.
Sean Martin says
In addition to Traegers Meat Madness National Contest (grand prize), it has also won us two competitions in Oregon as well as dozens of our readers in local contests.
DocWonmug says
Nice. Thanks.
Bruce Ballinger says
Two thumbs up from everyone who tasted this chili. Definitely my new favorite.
MC says
My husband has proclaimed this the best chili he’s ever had. So glad to have found y’all’s website!
David says
Super good recipe….and I’m a Texan soo….beans are great in this dish. I added jalapenos and a little cayenne, just to add some spice. Definitely 2 thumbs up!
David Warrington says
Would you be upset if I started selling this recipe in a food truck? It would be changed just a bit for spice…..but seriously, best chili I’ve had in years and we are thinking about selling it in a food truck?
Sean Martin says
If our chili inspires you to be successful in a food truck, then that would be awesome. Just be sure to tell everyone to follow us. And send us a sample!!
Danielle says
I was wondering if I could substitute some beer for something else? I am allergic to alcohol
Sean Martin says
Danielle, we added the beer to add a really basic flavor profile to the dish and some liquid. Not adding the beer won’t dramatically change the flavor. I would consider adding slightly more liquid – likely tomato sauce to make up for it. I would avoid cider (if it’s the gluten in beer) as that will be a little sweeter and definitely come through in the flavor.
Michael Lemke says
amazing recipe altered slightly but had a brisket point which I smoked by its self as I used the flat for another recipe trimmed a lot of the fat off and cubed
used hard cider in place of beer as wife has celiac
omitted coffee (sorry heavy dislike) subed beef broth but near end added coco powder(last 30 minutes)
simmered for close to 2 hours to let the flavors blend
thank you now I wish I had more smoked brisket to make more
Sean Martin says
Thanks so much for the feedback and now you have an excuse to make more 🙂
Julie says
Ooh I am not adding coffee. How did the cocoa powder turn out? And how much did you add?
Sean Martin says
Not sure how much cocoa they would add, but I am sure it’s starting at the teaspoon level until taste.
Marlene says
This is the 3rd time I am making this recipe and I absolutely love it. I tend to stick to the recipe… no need to change perfection. My partner loves to smoke brisket and I now look forward to using leftovers for this recipe. Thank you for this gem!
Rick says
Wow! Just made this and finished my first bowl. Absolutely delicious! The smokiness from the brisket combined with all the other flavors was remarkable. This is the perfect way to use the leftovers from a brisket. I will be making this again. Even though this recipe is good on its own, I might try different variations. Adding diced up potatoes sounds good and would make it even more hearty. I could also see adding some Okra. So glad I stumbled upon this recipe. Thank you for sharing it!!!
Sean Martin says
We love hearing how you modify it for sure! And don’t forget to show us photos. 🙂
Vincent Condry says
Hands down the best brisket or chili recipe I’ve ever made. You’ll seriously be tempted to tweak the recipe but do yourself a favor and don’t!!! It’s an award winning recipe as written for a reason. Everyone wants this recipe and there’s never any chili left when I make it. Thanks again for putting my frozen brisket to good use!
Bert says
What an amazingly delicious recipe – probably one of the best chili recipes I’ve tried. My husband wants to smoke another brisket so we can make this again. I substituted fresh tomatoes and peppers along with grilled corn. Yum!
Maria C. Lopes says
We had some leftover smoked brisket from a Labor Day family dinner and I found this recipe as I was looking for something fun to do with it. It’s been a while since we’ve had chili so I thought I’d give it a try. I am so glad I did! It’s only been cooking for about 1/2 an hour but the flavor is already amazing. I used fresh tomatoes and hot/sweet peppers from my garden rather than canned and had some leftover grilled corn that I added as you suggested. All I can say is Wow! So looking forward to dinner tonight! Thanks!
DG says
Excellent recipe for leftover brisket. Decided to omit the corn, but followed the recipe exactly other than that. This is a keeper! Thanks for the great recipe,
Dustin Hearring says
I’ve legitimately never left a comment on a recipe. That said, after reading yours I have decided two things. One: This is the recipe I intend to use today
Two: I needed to comment and say I loved your explanation leading up to this recipe. This was my first brisket ever and it turned out pretty awesome! That said, I love me some good chili and up until now i’ve just used cheap steak and some hamburger. Going to give this a go today. Thanks for sharing!
Sean Martin says
Dustin that means a lot and thank you so much for taking time to share your experience!!! We swear by this recipe and know many people who have won with this award winning recipe. Don’t forget to show us your photos!!
Tamara says
The beer makes this recipe I think and I didn’t add the corn because my husband didn’t want it and it was still amazing!
Brian says
Flavor wise was great, my family is very wimpy on spices so it was a bit spicy at first but after cutting some heat it was wonderful
Beng says
Wonderful smokey flavor. Especially great for the maybe slightly dry flat.
Sean Martin says
Thank you!
Jenette Erven says
Delicious followed recipe and it was so good. I happen to have smoked brisket that I had just made two days ago had a lot left over. Great recipw
Ded G says
AMAZING recipe. Thanks for sharing. I was iffy about the beer and corn. I am not a beer person. But it all came together. So good,, will definatley make again. ❤
Anna says
I’ve made chili over 100 times….I’ve never made it with smoked brisket before and this recipe is a game changer! I don’t know that I could ever eat ground beef chili again. Problem is my husband will have to smoke a brisket every time I’m craving this. Excellent recipe. Thank you!! The only thing I omitted was the chipotle because my kids like mild spice, but doubled the smoked paprika and did add 2 tablespoons of sugar. I know, not healthy but so darn good!!!
Sean Martin says
Is making more brisket really a bad thing? Thanks so much for the review Anna!
Lee says
Forgot to buy bacon and I do not drink coffee so those got left out. Saute the onion, garlic, pepper in 1 Tbs Olive Oil. It turned out amazing.
Joseph Koukl says
Made this with leftover pulled pork and it blew my mind. Gonna make it again with smoked wild hog shoulder and ham. Super excited!!
patti lopez says
Amazing!!
Gayle says
This is hands down the best chili I’ve ever made. Will always make sure I have enough leftover smoked brisket to make it over and over. Yum!!!
Engred Chai says
I tried this for the first time over the weekend and won a chili cookoff in my condo building! I don’t have a smoker (see prior comment about living in a condo) so went to my favorite BBQ cart (Botto BBQ on NW Roosevelt in Portland) and got the brisket. It was a little spicy (tried some new chili powders) so I added a little honey, then a little beef stock, then a bit of ketchup and it mellowed right out. I had many people ask me for the recipe so I will direct them back here!
Sean Martin says
That is so awesome!!!! We love hearing that. We have had so many people win awards for the chili. Congrats!
Randee Romaguera says
It’s that time of year that brisket goes on sale. I made a crockpot version and had leftovers. I like others did not want to throw out. I told my husband I was going to play ( meaning attempting a new meal ) and that it was not dinner tonight. As I was making it I could tell it was a winner. The smell of onions,garlic,and red pepper made our non-begging Boxers hang in the kitchen as my husband kept calling for them, they would not move. I let it sit for minutes and took him a tiny cup to taste and he loved it, it’s not even done yet. I am doing the hours method ..Can you guess what’s for dinner tonight ?
Sean Martin says
We love this!!! Thanks for sharing, and I can totally imagine the dogs looking longingly for a little taste!
Randee says
Just have to let you know my husband is recovering from cancer. He went thru chemo back in March and April and 8 hour surgery in June. We have had 4 setbacks since surgery but these things are expected . He’s doing great now and has been eating . This chili got him to eat 3 bowls ! We both loved it
Mary says
Oh my goodness! Thank you so much for sharing your story. I’m so happy to hear your husband is doing well and that he enjoyed this meal. I’m also incredibly grateful you chose our recipe and that you reached out to me to share this story! Cheers to you both 🙂
Jim Smith says
Mary that is a great story! I have a question i hope you can answer. Can this recipe be doubled without compromising the flavors? I would like to make a doulble batch. Made this last year for our chili contest and got 1st place. 1 batch was not enough as i had people coming up asking for more. Thanks in advance.
Sean Martin says
You can double the batch and keep the same flavor profile.*** With the exception of the chili powder quantity.
I would use the same portion of chili powder or any spicy additions, then taste and adjust from there .
Chili powder can vary in strength from brand to brand. So my recommendation is to add in small quantities when doubling.
Also, congrats on first place!!!!
Mary Ann says
How many servings does this make?
Sean Martin says
Mary Ann, great question. This chili will serve 6, and up to 8 if doing smaller portions.
Russ says
You have saved the day! I decided one more time to smoke a flat cut brisket for July 4, and one more time, it turned out dry as sawdust and overcooked to the point that it’ll almost shred itself if you look at it. This chili recipe is outstanding! So happy I found your site and do not have to throw away most of a not-so-inexpensive brisket.
Sean Martin says
Russ thank you so much for the feedback! Sorry to hear about the brisket flat. Did you inject or wrap it to add moisture to the cook by chance?
Bruce says
This is absolutely the best chili recipe I’ve ever used. Just the right amount of chili, cumin, and the other spices. It seems to get better each day it sits in the fridge. I tried smoking my first brisket and totally dried out the flat to where it was very difficult to even cut through. Your brisket chili recipe really saved the day! Those tough brisket chunks really softened up and the bark added great flavors to the chili. Used Fat Tire beer and frozen corn. I’ll have to grill the corn on my next batch which I will definitely make again soon although hopefully not with dried out brisket.
Sean Martin says
Thank you so much for the comments! Just like you, we had our fair share of early brisket challenges, which led to a lot of leftover options 🙂 So glad you like it! We know people who have even won awards for it!!
Cathy says
Just found your site as I was looking for a recipe for leftover brisket. Just made the chilli for tonight’s dinner. Flavours are incredible and the aroma as it cooks is awesome. So glad I found you. I have a smoker and you’ve given me tons of ideas for future “smokes”!!! Thank you.
Sean Martin says
Cathy thanks so much for the feedback!! Be sure to sign up for our newsletter as we push a lot of content out that way too. Thanks for following along!
Carl says
I need to know about this coffee though!!!!!
Sean Martin says
It is such a nice added bonus!!
Sigmond Pieklik says
Not to be too critical of this recipe or any others, but, this needed some changes for the average person.
-I thought there was too much-Chili powdered Cumin.
-It need more meat and beans, and less tomatoes.
-Significant amounts of Sour Cream mellowed it enough for the meeker palettes at out table.
Sean Martin says
Sigmond, very fair comment and we try to highlight this in the notes section to adjust the dry ingredients to taste. With anyone’s preference for heat, or meat to liquid ratio we encourage any modifications people feel based on flavor profiles.
Jamie says
What kind of beer do you suggest to use?
Sean Martin says
We love using an amber or pilsner. We tend to stay away from hoppy beer.
Matt Boyd says
Has anyone made this with stout? I was wondering if it would have to much coffee flavor.
Sean Martin says
A great question. We haven’t had anyone specifically make this with stout, or coffee stout. I would likely hold back the coffee and see how the stout flavor is on its own first.
Hannah says
We love this recipe. I initially found it when looking for ways to use up a less than perfect brisket. I often make it with ground beef and add some liquid smoke when we don’t have any brisket. We love it that much!
Ashley Schubert says
Could this be frozen? Trying to make a bunch of meals before baby #2 arrives!
Mary says
Absolutely. Freeze a batch, then you can either thaw it in a slow cooker, or on the stovetop in a large pot. Congrats on baby #2!!!
John King says
OK, now you are going to make me have to make a LOT more briskets! I already have a Brisket baked beans recipe that I’ve fallen in love with and this will clearly be a favorite as well. One question, have you tried this with fresh corn that has been grilled or smoked in the husk? I always end the season with grilling or smoking a bunch of ears and then slice the kernels off, bag and freeze for winter use. I haven’t bought frozen or canned corn for years!
Mary says
Yes! It’s even better with grilled corn! We just recommend canned because it’s easy and a lot of people have some on hand. That’s also a great idea about grilling a bunch at the end of the season to freeze for later.
Aakaash says
This is my go to!
I did change it up just a little though! I used black beans and canellini beans instead, cut a tablespoon of chili powder and replaced it with a teaspoon of dry ancho chili powder and a little more paprika.
I also tried with shredded smoked brisket as well. Makes it great for tacos!
It’s definitely fun to experiment with different coffee and beer as well. I have a pot going now made with Lavazza espresso and a bottle of Hoegaarden.
Top notch!
Mary says
That’s so awesome to hear! That’s the beauty of this recipe, that you can alter it with whatever you have on hand or whatever you prefer!
Meg says
Well, this sounds amazing. We love chili in our house, and often do it in the slow cooker – I’m guessing this recipe might work, too. One of our recipes includes a can of garbanzo beans pureed, which adds a quick thickness and some additional protein. I love the texture look of your chili, too – I will have to make it this fall/winter!
Christoph says
I made this last week, improvised a few things. One of them was using dried chipotles and ancho, rehydrated and processed. Incredible flavors. Many of those who had some now won’t stop asking when I’ll make it again. It was a pretty big hit. Thank for this kickass recipe!
Mary says
Christoph we love when people share feedback, thank you so much!! And we’re glad you liked it.
Rachel J Lloyd says
WOW! I often make chilli/soups for fall dinners and my husband always says “soup isn’t a meal.” This could be the recipe to change his mind! i can’t wait to try it.
Mary says
Oh it’s a “meal” alright 😉
Hillary Harper says
This chili recipe looks incredible! This reminds of the chili my mom always made when we would go camping 🙂 Looking forward to trying yours out!
Pech says
I can only imagine the incredible perfume from the pot after two hours!!
Catherine @ Ten Thousand Hour Mama says
I love the summer, but the fall means it’s the perfect time to make soups and chilis like this one! Happy Fall!