This incredible smoked brisket chili is a great way to use up those BBQ leftovers. Our recipe is super easy and represents the best of Tex-Mex comfort food. Serve it alongside freshly made cornbread for a delicious meal!

Yes, smoked brisket is king, but sometimes you’re left with tons of leftovers that need to be used up. Here is where our easy, smoked brisket chili recipe comes in handy. This recipe calls for simple ingredients, which allows the tender smoky meat to really shine. If you’re a chili lover and looking for an easy recipe to feed your family, this one is for you.

Why you should make it

• It’s a great way to use up leftover BBQ brisket!
• The chili will have a hint of smoky flavor that is super delicious!
• This brisket chili contains hearty ingredients that add layers of flavor and textures.
• It can be served with cornbread or used as an ingredient for other recipes, such as burritos, dips, hot dogs, taco casseroles, or Navajo Tacos.

Ingredients

• Smoked brisket (fresh or leftover), hopped into 3/4-inch cubes
• Ground beef (80/20)
• Bacon, chopped
• 1 large yellow onion
• 3 cloves garlic
• 1 10-ounce can of Rotel (*mild or hot)
• Tomato sauce
• Beef broth
• 1 15-ounce can of pinto beans
• 1 15-ounce can of red kidney beans (sub with black beans)
• Chili powder
• Brown sugar
• Cumin
• Yellow mustard (sub with 1 teaspoon apple cider vinegar)
• Onion powder
• Black pepper
• Salt
• Toppings: Sour cream and shredded cheddar cheese – see below for more suggestions

How to Make Smoked Brisket Chili

• Cook the chopped bacon until browned in a large pot or Dutch oven. Remove pieces with a slotted spoon and set aside.
• Remove some of the bacon-drippings in the pot until only 1 tablespoon remains.

• Cook onions in bacon grease for 2 minutes over medium heat.
• Add the ground beef and garlic to the pot, season with 1/2 teaspoon of salt, and continue cooking for 4 minutes, stirring often. Spoon out excess rendered fat as needed.

• Add remaining ingredients: Stir in the cooked bacon, chopped brisket, beans, Rotel, tomato sauce, beef broth, mustard, brown sugar, and seasonings, including the remaining 3/4 teaspoon salt, to the pot.
• Simmer: Reduce heat to low, and cook the chili for 60 to 90 minutes, stirring occasionally. After 30 minutes, taste for seasonings and adjust to your liking.
• Adjust liquid: Add more liquid for a soupier chili, or remove the lid for the last half hour of cooking to achieve a thicker, more reduced chili.
• To serve: spoon your desired amount of brisket chili in a medium-sized bowl and top with a dollop of sour cream and shredded cheese.

Slow-Cooker Smoked Brisket Chili

• Complete the first 5 steps on the stovetop as directed on the recipe card below.
• Transfer all of the chili ingredients to a slow cooker, and cook the chili for 6 hours on low or 3 hours on high. Add a little more liquid if you plan to cook it on high. Stir the chili halfway through the cooking time.

Leftovers and Reheating

Store leftover brisket chili in an airtight container in your refrigerator for up to 4 days. For added convenience, freeze it in individual serving containers for up to 2 months. Reheat in the microwave until warmed all the way through.

Notes on Chili

• Heat level: Please note that Rotel is available in mild, hot, or extra hot. The “x-tra hot” contains both jalapenos and HOT ghost peppers. If you are not sure which one is the best choice, start with mild, then work your way up from there.
• Variations: Swap out the beef broth from dark beer or add 2 teaspoons of unsweetened cocoa for a richer, more robust flavor. For a smokier chili, include 1/2 teaspoon of smoked paprika or 1 tablespoon chopped chipotle in adobo. For a Texas chili, Omit the beans and add another 1/2 pound of ground beef, 1 additional cup of chopped brisket, and a diced jalapeno (or 1/2 a bell pepper) to the chili.
• More topping ideas: diced avocado, chopped green onions, cilantro, sweet corn, Fritos, diced tomatoes, black olives, or pico de gallo.

More recipes!

• Smoked Charro Beans
• Pellet Grill Baked Beans
• White Chicken Chili

Print

Smoked Brisket Chili

This recipe calls for simple ingredients, which allows the smoked meat to really shine. If you’re a chili lover and looking for an easy recipe to feed the family, this one is for you.

Cuisine Tex Mex

Keyword Brisket chili, Smoked Brisket Chili

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 5 servings

Calories 650kcal

Ingredients

• 3 cups chopped smoked brisket fresh or leftover
• 1 pound ground beef 80/20
• 4 strips of bacon chopped
• 1 large yellow onion diced
• 3 cloves garlic minced
• 1 10- ounce can of Rotel *mild or hot (see notes below)
• 2 8- ounce cans of tomato sauce
• 3/4 cup beef broth
• 1 15- ounce can of pinto beans drained and rinsed
• 1 15- ounce can of red kidney beans drained and rinsed
• 4 teaspoons chili powder
• 1 tablespoon brown sugar
• 1 tablespoon cumin
• 1 teaspoon yellow mustard
• 1 1/2 teaspoons onion powder
• 1/2 teaspoon black pepper
• 1 1/4 teaspoons salt 1/2 teaspoon for the ground beef, 3/4 teaspoon for chili
• Sour cream topping
• Shredded cheddar cheese topping -see below for more suggestions

Instructions

• Cook the chopped bacon until browned in a large pot or Dutch oven. Remove pieces with a slotted spoon and set aside.
• Remove some of the bacon-dripping in the pot until only 1 tablespoon remains.
• Cook onions in bacon fat for 2 minutes over medium heat.
• Add the ground beef and garlic to the pot, season with 1/2 teaspoon of salt, and continue cooking for 4 minutes, stirring often. Spoon out excess rendered fat and discard.
• Next, stir in the cooked bacon, chopped brisket, beans, Rotel, tomato sauce, beef broth, mustard, brown sugar, and seasonings, including the remaining 3/4 teaspoon salt, to the pot.
• Reduce heat to low, and cook the chili for 60 to 90 minutes, stirring occasionally. After 30 minutes, taste for seasonings and adjust to your liking.
• Add more liquid for a soupier chili, or remove the lid for the last half hour of cooking to achieve a thicker, more reduced chili.
• To serve: spoon your desired amount of brisket chili in a medium-sized bowl and top with sour cream and shredded cheese.
• Store leftover chili in an airtight container in your refrigerator for up to 4 days. For added convenience, freeze it in individual serving containers for up to 2 months. Reheat in the microwave until warmed all the way through.

Notes

Slow-Cooker Chili

Complete the first 5 steps on the stovetop as directed on the recipe card below.
Transfer all of the chili ingredients to a slow cooker, and cook the chili for 6 hours on low or 3 hours on high. Add a little more liquid if you plan to cook it on high. Stir the chili halfway through the cooking time.

 

*Notes:

• Heat level: Please note that Rotel is available in mild, hot, or extra hot. The “x-tra hot” contains both jalapenos and HOT ghost peppers. If you are not sure which one is the best choice, start with mild, then work your way up from there.
• Variations: Swap out the beef broth from dark beer or add 2 teaspoons of unsweetened cocoa for a richer, more robust flavor. For a smokier chili, include 1/2 teaspoon of smoked paprika or 1 tablespoon chopped chipotle in adobo.
• More topping ideas: diced avocado, chopped green onions, cilantro, sweet corn, Fritos, diced tomatoes, black olives, or pico de gallo.

Nutrition

Calories: 650kcal | Carbohydrates: 43g | Protein: 66g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 164mg | Sodium: 1324mg | Potassium: 1920mg | Fiber: 18g | Sugar: 8g | Vitamin A: 817IU | Vitamin C: 14mg | Calcium: 152mg | Iron: 12mg

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