Sharing is caring!

Got leftover brisket? Make this Smoked Brisket Chili!

This is one of our most-requested and most popular recipes of all time, and one of the recipes we’ve been making for years. It’s been entered into countless chili cook-offs by our readers and the Vindulge community, and it has picked up plenty of awards along the way!

We’re also answering all of your controversial questions and concerns regarding this Smoked Brisket Chili! Check it out. 

The secret is the smoked brisket. It adds an incredible smoky, beefy flavor to the chili, while beer, coffee, chipotle, and a blend of spices build layers of flavor underneath it.

And yes, there are beans. And corn. And no, this is not “Texas chili”. We’re in Oregon, and we make the chili we like to eat. And I’m certain you’re gonna love it!

It’s been submitted to hundreds of chili competitions and has won “best chili” more times than we can count!

“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…
Thank you for the recipe… he’s legitimately the best chili I’ve ever had… let alone made. Love it so much!”-Steve

Why You’ll Love This Brisket Chili

• It’s the perfect use for leftover brisket. Although, let’s be honest, we’ve been known to smoke a brisket specifically so we can make this chili! True story.
• The brisket is already cooked. That means the chili doesn’t need hours to cook the meat. You are simmering to bring all of the flavors together.
• It’s packed with smoky flavor. Smoked brisket, bacon, chipotle, and smoked paprika bring plenty of depth without needing a complicated ingredient list.
• It’s easy to customize. Keep the beans, leave them out, swap the meat, or adjust the spice level to your taste.
• It gets even better the next day. Make it ahead for game day, a party, or an easy weekend dinner.

---

Background

Go ahead and make your jokes about “who the heck has leftover brisket” 😉

I’ve heard them all. The funny thing is, after you’ve tasted this brisket chili, you may start smoking brisket specifically so you’ll have enough leftover to make it.

We’ve been making this recipe for years, and readers have told us they do the same thing. We’ve also heard from readers who have entered this exact chili into cook-offs and come home with awards.

So yes, leftover brisket happens. And if you find yourself with a few cups in the refrigerator, this is exactly what I want you to make with it.

---

What Makes This Brisket Chili Different?

There are a few things that make this chili different from a traditional beef chili.

• Smoked brisket: The brisket is already cooked and packed with smoke flavor, so it brings a completely different depth than starting with raw ground beef.
• Coffee and beer: Both add depth and balance to the chili without making it taste like coffee or beer.
• Chipotle and smoked paprika: These reinforce the smoky character of the brisket while adding a little heat.
• Corn: There isn’t any added sugar in this recipe. The corn adds a little natural sweetness and texture.
• Beans: Yes, there are beans. We like the combination of black and kidney beans, but don’t freak out just because you see beans (you can leave them out if that’s not your thing).

---

Ingredients

You don’t need anything complicated to make this chili. The ingredient list is long enough to build lots of flavor, but most of it is pantry-friendly.

• Brisket: Use about 3 cups of leftover smoked brisket, cut into 1-inch cubes. If your brisket has a particularly heavy bark, keep it (that bark adds even more flavor to the chili). If you don’t have leftover brisket, see the substitutions below.
• The Chili Base: Bacon, onion, red bell pepper, garlic, tomatoes, beer, and coffee create the base of the chili. The bacon also gives you flavorful fat to sauté the vegetables in.
• The Spices: Chili powder, cumin, chipotle, and smoked paprika provide the main seasoning. One important note: chili powder varies significantly by brand. Some are mild, some are spicy, and some are smoky. Start with the recipe amount and adjust the heat to your preference.
• Equipment: The main piece of equipment you need is a large Dutch oven. We use a 7.5-quart Dutch oven because this makes a hearty batch of chili and you want plenty of room for everything to simmer together.

---

How to Make Smoked Brisket Chili

1. Cook the bacon: Cook the bacon in a large Dutch oven over medium heat until crispy. Remove it with a slotted spoon and reserve it for later. If there is a lot of bacon grease, remove some. Leave enough in the pot to cook the vegetables.
2. Sauté the vegetables: Add the onion and cook until softened. Add the bell pepper and garlic and cook briefly until fragrant.
3. Add the brisket and spices: Add the cubed smoked brisket and dry seasonings. Cook for about a minute, stirring frequently, so the brisket gets coated in all of those spices.
4. Build the chili: Add the beer and let it deglaze the pot. Then add the chipotle, coffee, tomatoes, beans, corn, green chili, and reserved bacon.
5. Simmer: Bring the chili to a low simmer, cover, and cook for at least 30 minutes. The longer you let it simmer, the more concentrated and integrated the flavors become. If you have the time, I recommend letting it go for an hour or even two. If it gets too thick, add water ½ cup at a time until you reach the consistency you like.

How Long Should You Cook Brisket Chili?

The short answer: as long as you have time for.

Because the brisket is already cooked, you’re not waiting for the meat to become tender. The simmering time is about letting the flavors come together and allowing the chili to reduce and concentrate.

30 minutes: Totally fine if you’re short on time.

1 hour: My preferred minimum for a richer chili.

2 hours: Even better if you’re making it ahead or have the time.

You can also transfer the chili to a slow cooker and let it stay warm on low for several hours.

---

Expert Tips:

• Chili powder varies: Different chili powders can vary dramatically in heat and intensity!!! If you’re using a fresh or particularly spicy blend, start conservatively. You can always add more heat later. If you’re sensitive to heat, start small (and thank me later!)
• Let it simmer: The chili will be good after 30 minutes, but it gets better as it simmers. If you have the time, give it at least an hour.
• Don’t have leftover brisket?: See the substitutions below. We’ve made this with smoked chuck roast, short ribs, and even other leftover smoked meats. But brisket is best!
• Making a big batch?: This recipe scales well, but be careful with the chili powder. When making more than a double batch, start with the original 3 tablespoons and increase it gradually to avoid accidentally making the chili too spicy.

---

Brisket Chili Variations and Substitutions

Can I make this without beans?

Absolutely. If you prefer bean-free chili, leave them out. You’re an adult, you can make your own decisions around this controversial subject 😉

What can I use instead of brisket?

Smoked chuck roast or short ribs work well. They’ll give you more of a shredded-meat texture. If you want cubes of beef, you can also use sirloin cut into 1-inch pieces.

We’ve also made this with other leftover smoked meats, including tri-tip and pulled pork.

Can I make this less spicy?

Yes. Start with less chipotle and chili powder and add more to taste. Remember that the heat level of chili powder varies by brand.

---

Making Ahead and Storage

This is a great make-ahead chili.

You can make it up to 2 days ahead, then gently bring it back to a simmer before serving.

Store leftovers in the refrigerator for up to 3 additional days.

And like most chili, the flavor is even better after it has had time to sit and let all those flavors come together.

---

Brisket Chili Toppings

We keep the toppings simple:

• Sour cream
• Shredded cheddar cheese
• Chives

But feel free to add your favorites: green onions, avocado, cilantro, jalapeños, or anything else you’d normally put on chili.

---

Frequently Asked Questions

---

What to Serve With Brisket Chili

This is a hearty meal on its own, but it’s also great for a game-day spread or casual dinner party.

Serve it with:

• Cornbread
• Tortilla chips
• Green salad
• Your favorite chili toppings

---

More Chili Recipes

We have several amazing chili recipes from chicken chili to ground beef chili. Here are a few of our favorites.

• Ultimate Vegetarian Chili – We based our veggie chili on this very recipe, and it’s getting rave reviews.
• Smoked Turkey Chili – Add the flavors of serrano peppers and you have a vibrant and amazing chili recipe using ground turkey.
• Green Chili Turkey – The perfect leftover turkey recipe with a delicious and creamy broth based chili.
• Authentic Texas Chili – Spicy peppers and meat. No beans. This is the indulgent Texas Chili you want.

---

Want More Leftover Brisket Recipes?

And if you somehow have even more brisket left over, check out our roundup of leftover brisket recipes.

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. 

About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbooks — Fire + Wine and Fire + Wine Backyard Pizza — and have been creating content for the IACP-nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

---