Smoked Texas Brisket Chili

This smoked Texas brisket chili is a perfect way to finish off any leftover brisket you might have. It’s smoky, has a bit of heat, and has great texture and flavor. Everything you would want from a banging chili.

Brisket chili garnished with onions, cilantro, and cheddar cheese in a bowl sitting on a wooden background.

Why You Will Love This

We love to BBQ. I’ll smoke just about anything, to be honest. And as far as I am concerned, the brisket is the crown jewel of BBQ. And I’ll go just a bit further. I think our Central Texas Style Smoked Brisket is in the top three briskets I have ever had the pleasure of mowing down on.

But, if you’re not expecting company and you’re not wanting to share with the neighbors, you’re gonna end up with some extra brisket.

And this chili is a perfect way to use that brisket up in a way that just keeps on giving. You can eat on this, freeze the rest, and pull it out when you want or need a bowl of smoky goodness.

This is especially true in the colder months when maybe you’re not looking forward to a 12-hour smoke, but you need some smoked brisket!

And the beauty part of the recipe itself is that it’s a breeze to whip up and is ready to go in about an hour.

And if you think you’re gonna have even more leftover brisket, you have to try our Smoked Brisket Hash or our sinfully delicious Loaded Potato Bites. Both are ridiculously amazing.

Ingredients Needed

There are a number of ingredients for this chili, and each one adds to the overall flavor and texture of the chili. But there’s nothing in here that you can’t grab at your local grocery store if you don’t have it available already.

Ingredients needed for brisket chili.

Check the recipe card for the exact ingredients and amounts.

How To Make Texas Smoked Brisket Chili

  • Trim and cube the brisket flat into small ¼” cubes.
Smoked brisket cubed in a couple stainless steel bowls.
  • Cook four pieces of cut-up bacon until crispy in a large Dutch oven or stockpot. Remove the cooked bacon and set aside.
Uncooked chopped bacon in a dutch oven.
Cooked bacon draining on a paper towel in a bowl.
  • Discard all but 1-2 tablespoons of bacon fat. Add the diced white onion in the same pot and stir in a pinch of salt. Cook the onions down, scraping the bottom of the pan to release the brown bits and brown the onion. Reduce the heat if needed to cook the onions down and lightly caramelize them.
Onions cooking in a dutch oven.
Cooked onions in a dutch oven.
  • Add in all of the spices and stir into the onions. Cook for two minutes. Add the pressed garlic and stir. Cook for about one minute until fragrant.
Garlic added to onions and spices for a brisket chili.
A brisket chili base (spices and onions) in a dutch oven.
  • Add the smoked brisket back into the Dutch oven. Add the coffee and beef broth. Stir well.
A brisket chili base cooking in a dutch oven.
  • Open the tomatoes, and using your hands, give them a squeeze and break them up as you add them to the pan. Add the remaining tomato juice to the pot.
  • Add roasted Hatch chiles, crumble in the bacon, and add the black beans (optional). Place the lid back on the pot and simmer over low-medium heat for one hour.
Brisket chili cooking in a dutch oven.
  • Serve topped with freshly shredded sharp cheddar cheese, freshly minced white onion, and Frito chips. Optionally, add whatever else you enjoy, such as cilantro, sour cream, etc.
Brisket chili garnished with onions, cilantro, and cheddar cheese in a bowl sitting on a wooden background.

Not gonna lie, people. This smoked brisket chili is amazing. You’re gonna get the flavor. You’re gonna get the textures. Each bite is better than the last.

And serving this up with all your favorite toppings just makes it all the better. So, give this a try next time you do up a brisket. Forget sharing that BBQ and turn it into another delicious meal! 🙂

Brisket chili garnished with onions, cilantro, and cheddar cheese in a bowl sitting on a wooden background.

Tips

For a richer flavor, let the chili rest overnight in the refrigerator and reheat the next day.

If the chili is too thick, add more beef broth to adjust the consistency.

To cater to different spice preferences, consider serving the chili with a range of hot sauces or chili flakes on the side. This way, each person can adjust the heat level to their liking.

Variations

There are all sorts of ways to make this chili your own. Mix and match to your tastes!

Tex-Mex: A classic combination of sharp cheddar cheese, sour cream, green onions, and jalapeños offers a rich, creamy texture with a hint of sharpness and a spicy kick, perfectly complementing the smoky brisket chili.

Fresh: This mix of diced avocado, lime wedges, cilantro, and red onion brings a refreshing and zesty flavor, with creamy avocado and tangy lime enhancing the chili’s depth.

Crunchy Fiesta: Corn chips, queso fresco, pickled jalapeños, and diced tomatoes create a playful medley of crunchy and soft textures, adding a lively twist to each bite with tangy and cheesy notes.

Spicy Lovers: For those who crave heat, the combination of hot sauce, pickled red onions, roasted corn, and chipotle peppers delivers a fiery explosion of flavors, balancing smoky heat with sweet and tangy undertones.

FAQ’s

Can I make this chili in a slow cooker?

Yes, after step 4, transfer everything to a slow cooker and cook on low for 6-8 hours.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes, but you might need to adjust the cooking time to ensure they break down properly.

How long can I store the chili?

Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Other Delicious And Hearty Chilis

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Brisket chili garnished with onions, cilantro, and cheddar cheese in a bowl sitting on a wooden background.

Smoked Texas Brisket Chili Recipe

Savor the rich, smoky flavors of Texas with this irresistible brisket chili recipe – a perfect blend of heat, texture, and BBQ goodness.
5 from 1 vote
Print Pin Rate
Course: BBQ
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Servings: 12

Ingredients
 

  • 3 lbs Smoked Beef Brisket (flat) cubed 1/4"
  • 4 slices Thick cut bacon Cut into pieces
  • 4 cup Beef Broth
  • 1/2 cup Black Coffee
  • 28 oz Whole Tomatoes
  • 15 oz Black Beans optional
  • 2 cups White Onion diced
  • 5 cloves Garlic
  • 3 1/2 tbsp Chili Powder
  • 4 oz Roasted Hatch Chilies
  • 1 tbsp Cumin
  • 1 tbsp Paprika
  • 1/2 tsp Thyme
  • 1/2 tsp Chipotle Chili Powder
  • Salt and Pepper to taste

Instructions

  • Trim and cube the smoked brisket flat into small ¼” pieces.
  • In a large Dutch oven or stockpot, cook the bacon pieces until crispy. Remove the bacon and set aside. Discard all but 1-2 tablespoons of bacon fat.
    4 slices Thick cut bacon
  • In the same pot, add the diced onion with a pinch of salt. Cook until the onions are browned, scraping the bottom of the pan to release the brown bits.
    2 cups White Onion
  • Stir in the chili powder, cumin, paprika, thyme, chipotle chili powder. Cook for two minutes. Add the minced garlic and cook for one more minute until fragrant.
    3 1/2 tbsp Chili Powder, 1 tbsp Cumin, 1 tbsp Paprika, 1/2 tsp Thyme, 1/2 tsp Chipotle Chili Powder, 5 cloves Garlic
  • Add the cubed smoked brisket back into the Dutch oven. Pour in the coffee and beef broth. Stir well.
    4 cup Beef Broth, 1/2 cup Black Coffee, 3 lbs Smoked Beef Brisket (flat)
  • Open the can of whole tomatoes and hand-crush them into the pot. Add the tomato juice. Stir in the roasted Hatch chiles.
    28 oz Whole Tomatoes, 4 oz Roasted Hatch Chilies
  • Crumble the cooked bacon and add it to the pot along with the black beans (if using). Place the lid on the pot and simmer over low-medium heat for one hour. Season with salt and pepper to taste.
    15 oz Black Beans, Salt and Pepper
  • Serve the chili topped with freshly shredded sharp cheddar cheese, minced white onion, and Frito chips. Optionally, add other toppings like cilantro or sour cream.

Notes

Leftover Brisket Chili
Allow it to cool, then refrigerate it for up to three to four days. The brisket chili will taste even more amazing the next day.
Freezing Brisket Chili
Allow to cool to room temperature, then store in a freezer-safe container for up to 3 months.

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5 from 1 vote (1 rating without comment)

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