Go Back

Smoked Brisket Chili

Are you ready to elevate your chili game to legendary status? This Smoked Brisket Chili is the perfect blend of rich, smoky flavors and comforting warmth. It’s hearty, savory, and packed with tender, slow-smoked brisket, making it the ultimate comfort food for fall and winter. Whether you're hosting a game day party, feeding a crowd, or just craving something robust and satisfying, this recipe will quickly become your go-to chili.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 people

Ingredients
  

Brisket

  • 3-4 pounds beef brisket
  • 2 tablespoons yellow mustard
  • 3 tablespoons brisket rub store-bought or homemade
  • Wood chips or chunks hickory, oak, or mesquite work well

For the Chili:

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 large red bell pepper diced
  • 1 large green bell pepper diced
  • 2 jalapeños seeded and minced (leave seeds for extra heat)
  • 3 tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can diced tomatoes
  • 2 cups beef broth
  • 2 15-ounce cans kidney beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 tablespoon brown sugar optional, for balance
  • 1 tablespoon Worcestershire sauce

Garnish

  • Shredded cheddar cheese
  • Sliced green onions
  • Chopped fresh cilantro
  • Sour cream
  • Jalapeño slices

Instructions
 

  • Prep the Brisket: Rub the brisket with yellow mustard to help the seasoning stick. Generously apply the brisket rub all over the meat.
  • Preheat the Smoker: Heat your smoker to 225°F (107°C) and add wood chips or chunks for smoking.
  • Smoke the Brisket: Place the brisket on the smoker and smoke for 5-6 hours, or until the internal temperature reaches 190°F (88°C). The brisket should be tender but still firm enough to cut.
  • Rest and Slice: Let the brisket rest for at least 30 minutes before slicing it into small cubes for the chili.
  • Sauté the Veggies: In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the diced onion, red bell pepper, green bell pepper, and jalapeños. Sauté until softened, about 5-7 minutes.
  • Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for 2 minutes, allowing the tomato paste to caramelize slightly.
  • Add Tomatoes: Pour in the crushed tomatoes, diced tomatoes, and beef broth. Stir well to combine.
  • Add Spices: Stir in the chili powder, cumin, smoked paprika, oregano, salt, pepper, brown sugar (if using), and Worcestershire sauce.
  • Add Brisket and Beans: Add the cubed smoked brisket and drained kidney beans to the pot.
  • Simmer: Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for 1-2 hours, stirring occasionally to let the flavors meld.
  • Season to Taste: Taste the chili and adjust the seasoning with additional salt, pepper, or spices as needed.
  • Thicken if Needed: If you prefer a thicker chili, let it simmer uncovered for the last 30 minutes.
  • Garnish and Enjoy: Serve hot with your favorite garnishes like shredded cheese, sour cream, sliced green onions, and jalapeños.

Notes

Variations

  • Spicy Version: Add more jalapeños or a teaspoon of cayenne pepper.
  • Beer Chili: Replace 1 cup of beef broth with a dark beer like stout or porter for a deeper flavor.
  • Vegetable Additions: Add corn, carrots, or black beans for extra texture.
  • No Beans: Skip the beans for a Texas-style chili.

Serving Ideas

Smoked brisket chili is versatile and pairs well with:
  • Cornbread: A classic side for sopping up the rich sauce.
  • Rice: Serve over steamed white or brown rice for a hearty meal.
  • Baked Potatoes: Spoon the chili over baked potatoes for a comforting twist.
  • Chili Dogs: Top hot dogs with brisket chili and cheese.