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Award Winning Smoked Beef Brisket Chili

Smoked Brisket Chili (recipe and video)

Award-Winning Smoked Beef Brisket Chili. The perfect use for leftover brisket. You’re going to love this! 
Course Entree
Cuisine barbecue, bbq, fall food, tailgating
Keyword beef brisket chili, best chili recipes, leftover brisket recipes, Smoked brisket chili
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings


  • 3 slices of bacon diced
  • 1 large onion about 2 cups, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, finely diced
  • 3 cups leftover smoked beef brisket, cut up into 1-inch cubes
  • 3 tablespoons chili powder*
  • 1 tablespoon cumin
  • ½ tablespoon canned chipotle in adobo sauce** (or the equivalent in dry chipotle seasoning, 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) (may also use 1 cup of grilled corn)
  • 1 4 oz can diced green chili


  • In a large pot over medium heat, sauté bacon until crispy. Remove with a slotted spoon and reserve for later. If there is excess bacon grease remove it, otherwise cook the onions in it.
  • Add onions and cook until soft (about 5 minutes). Add bell pepper and garlic; cook 1 additional minute to soften.
  • Add the leftover cubed brisket and all dry seasonings. Let cook 1 minute stirring often. Get those seasonings integrated!
  • 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 (or better yet two) 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.


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.