If you’ve ever smoked a brisket, you know that using up all the leftovers can be a challenge. Well, get ready for a family favorite: This hearty chili transforms those smoky morsels into something even better than the original. The rich, tender pieces of brisket add a depth that ground beef can only dream of, while the slow-smoked flavor takes the flavor to the next level.
Our recipe makes the most of every precious morsel of leftover brisket, building layers of flavor that complement, without overwhelm, your perfect smoke ring. We’ve found that chopped brisket holds up beautifully in a slow-cooked chili, remaining tender while infusing the entire pot with its smoky goodness.
This isn’t just a way to use up leftovers: It’s chili so good you might find yourself smoking a brisket just to make it. But be careful when seasoning. If your brisket has thick bark and lots of seasonings built in, skip the coffee spice blend so you don’t overdo the flavors.
Ingredients
- Leftover Smoked Brisket – Whenever we smoke brisket we do so by default this guide by champion pitmaster GirlsCanGrill.
- Neutral oil such as avocado oil
- Onion, red and green pepper. For a little more earthiness and depth of flavor in the leftover chili, add a tablespoon of adobo liquid from canned chipotles.
- Chilli powder, Cumin, Garlic powder, Coffee addict (or your favorite coffee spice blend) and cayenne powder. Check the salt level on the brisket and coffee spice blend. If necessary, season to taste as the chili comes together.
- Tomato concentrate
- Dark beer, diced tomatoes, beef broth
How to make smoked brisket chili
- Stir-fried vegetables: In a large Dutch oven, heat the oil over medium-high heat. Add the onion and peppers, sautéing until softened.
- Develop flavors: Stir in the spices and tomato paste, cooking until fragrant, then deglaze the pan with the dark beer.
- Simmer: Add the chopped brisket, tomatoes and beef broth. Bring to a boil, then simmer for two hours to meld the flavors.
Carnivorous girl tips for the best chili
- Chest cut: Make sure the brisket is cut into even pieces to allow for even cooking and even distribution of flavor.
- Cooking: Allow the chili to simmer slowly, adding broth as needed to achieve the desired consistency without rushing the process. Continuous boiling can cause the brisket to simply fall apart – choose a bubble that rolls slowly to the surface for the best flavor.
- Beans: We’ll leave the beans or no beans debate to you. We wouldn’t dare add beans and still call it Texas chili. If using beans, dark, drained and rinsed beans are recommended.
How to serve
Serve this robust chili with a variety of toppings like shredded cheese, sour cream and fresh cilantro to let everyone customize their own bowl.
For best flavor, prepare this chili the day before, allowing the spices and smoky notes to fully develop overnight.
Leftovers and reheating
Once cooled, store in the refrigerator in airtight single-serving containers (or less, but this makes reheating easier). It can also be divided into vacuum bags and frozen for up to 3 months for reheating later.
To heat: Heat it slowly in a saucepan over medium heat. If it seems too thick, add a little broth to thin it to the desired consistency.
Have you tried this recipe? Do us a favor and rate the recipe card with ⭐ ⭐ ⭐ ⭐ ⭐ and leave a comment to help the next reader.
Want to make the most of your leftover smoked brisket? This is the best chili recipe that gives you that smoky flavor and makes the most of the leftover meat, adding rich depth. So good, it might even be better than the original brisket.
Prevent the screen from going to sleep
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Heat oil in a large Dutch oven over medium-high heat.
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Add the onion and sauté for 5-7 minutes until soft and translucent.
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Add the diced peppers and cook for another 3 minutes.
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Stir in the chili powder, cumin, garlic powder, spiced coffee, and cayenne pepper.
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Then add the tomato paste and cook for another minute.
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Deglaze the pan by slowly pouring in the beer and using a wooden spoon to scrape up any browned bits stuck to the bottom.
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Add the diced brisket to the pot, along with the diced tomatoes and 2 cups of the beef broth.
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Add another cup if needed to create a thick liquid base for the chili.
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Bring to the boil, then reduce the heat to a simmer and leave the chilli to cook and thicken for 2 hours, adding a little more stock if necessary.
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When ready to serve, prepare all of your favorite chili toppings such as diced onions, sliced green onions, sour cream, shredded cheese, chopped cilantro, lime wedges, diced avocado, and sliced jalapeños.
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Ladle the chilli into bowls and garnish as desired.
Additions:
- For a deeper flavor: Add a tablespoon or two of canned chipotle pepper adobo sauce when adding the tomato paste.
- Beans: Feel free to add drained and rinsed dark, black or pinto beans.
- Salt: Brisket is traditionally smoked with a heavy GSP (salt, pepper, garlic) blend. Allow the chili to come together before adding more salt to the pot to ensure you don’t overdo it.
Serve: 1serve | Calories: 274kcal | Carbohydrates: 11G | Protein: 27G | Fat: 13G | Saturated fat: 3G | Polyunsaturated fats: 2G | Monounsaturated fats: 6G | Trans fats: 0.01G | Cholesterol: 70mg | Sodium: 652mg | Potassium: 823mg | Fiber: 3G | Sugar: 5G | Vitamin A: 1650UI | Vitamin C: 42mg | Soccer: 70mg | Iron: 5mg
