Make this delicious Smoked Brisket Chili whenever you have leftover brisket. This recipe layers classic chili flavors with the deep, smoky notes of the brisket and a touch of smoke from cooking the chili in a smoker. It’s simple to prep, hearty, and perfect for cool evenings or feeding a crowd.
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If you have leftover smoked brisket and want to turn it into something new, this smoked brisket chili is an excellent option. It transforms leftover protein into a warming, satisfying meal with the familiar comforts of chili—beans, tomatoes, and bold spices—enhanced by the brisket’s smoky richness. The result is a robust, stick-to-your-ribs dish that’s great for chilly nights or game-day gatherings.
This recipe follows the same idea as pulled pork chili and is an excellent way to repurpose smoked meats. With balanced spices and a long, slow finish in the smoker, this chili develops deep flavor and tender meat. Try it at your next cook-off or family dinner—you’ll likely get requests for the recipe.
Why You’ll Love Smoked Brisket Chili
- Quick to prep — about 15 minutes to assemble, then the smoker finishes the rest.
- Great for reducing food waste — chili is an ideal way to repurpose leftover meat.
- Makes about 6 hearty servings, and you can easily double the recipe for larger groups.
Ingredients for Chili Recipe with Smoked Brisket
- Chili beans – your preferred brand works well.
- Diced tomatoes – fire-roasted tomatoes add extra depth, but any diced tomatoes are fine.
- Beef broth – gives rich flavor; chicken broth or bone broth can be used if needed.
- Onions – diced, sautéed to build flavor.
- Olive oil – to sauté the onions.
- Tomato paste – helps thicken and round out the chili base.
- Cooked bacon – adds smoky, salty richness.
- Leftover brisket – cut into small cubes or shredded for tender, flavorful bites.
- Bouillon cube – an easy way to boost savory depth.
- Spices:
- garlic powder
- smoked paprika
- black pepper
- onion powder
- chili powder
- cumin
How to Make Smoked Brisket Chili
Preheat your smoker to 250°F with the dutch oven inside. This lets the pot warm gradually and prevents thermal shock.
Mix the spices in a small bowl to make the chili seasoning.
Heat the olive oil in the dutch oven and sauté the diced white onion for 5–6 minutes until soft and fragrant.
Add the tomato paste, diced tomatoes, chili beans, beef broth, bouillon cube, cooked bacon, and the brisket. Stir in the chili seasoning and combine thoroughly.
Close the smoker and let the chili smoke and simmer for about 3 hours. Stir every 30 minutes to prevent sticking and ensure even smoke distribution.
After three hours, remove the dutch oven from the smoker and serve the chili hot with your favorite toppings.
How to Store Leftover Smoked Brisket Chili
FRIDGE: Transfer leftovers to an airtight container and store in the refrigerator for 3–4 days.
FREEZER: Cool the chili, then transfer to an airtight container or freezer bag and freeze for up to 6 months. Thaw overnight in the fridge before reheating.
What to Serve with Beef Brisket Chili Recipe
This chili pairs well with hearty sides like cheesy grilled garlic bread, cornbread, or baked potatoes. Smoked dinner rolls or a smoked cheesy potato casserole complement the smoky profile nicely. For a cold side, potato salad works well. For a simple accompaniment, serve with crackers or corn chips. A grilled cheese sandwich also makes a satisfying pairing.
Toppings for Smoked Brisket Chili
Top the chili however you like. Popular options include:
- sour cream
- shredded cheese
- cilantro
- green onions
- corn chips
- fresh corn or Mexican street corn
- fresh diced onion
- jalapeño slices
Pro Tips for the Best Chili Recipe with Smoked Brisket
- Stir the chili every 30 minutes while it smokes to prevent sticking and to help the smoke flavor penetrate evenly.
- Cut leftover brisket into small chunks or shred it so each spoonful has tender meat.
- If you prefer, use a premade chili seasoning mix in place of the homemade spice blend for convenience.
This smoked brisket chili recipe is a flavorful way to transform leftovers into something memorable. Give it a try and adjust toppings and spice levels to suit your taste.
More Smoker Recipes That You’ll Love
- Smoked bacon — a flavorful way to elevate breakfast or add smoky crunch to recipes.
- Smoked chicken breasts — versatile for meals or as an ingredient in salads and sandwiches.
- Smoked deviled eggs — a unique, savory appetizer with a smoky twist.
- Smoked queso dip — a crowd-pleasing game-day favorite.
Smoked Brisket Chili
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Ingredients
Chili Seasoning
- 1 ½ Tablespoon chili powder
- 1 Tablespoon garlic powder
- 1 Tablespoon smoked paprika
- 1 Tablespoon cumin
- 2 teaspoon onion powder
- ½ teaspoon black pepper
Chili
- 1.5 pounds leftover brisket cut into 1 inch cubes
- 8 slices cooked bacon chopped
- 1 Tablespoon olive oil
- 1 onion diced
- 6 ounces tomato paste
- 3 cans diced tomatoes 14.5 ounces each
- 32 ounces beef broth
- 1 chicken bouillon cube
- 2 cans chili beans 15.5 ounces each
Instructions
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Preheat the smoker to 250°F with the dutch oven inside.
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Mix the chili seasoning in a small bowl.
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Add olive oil and diced onion to the dutch oven and sauté for 5–6 minutes until soft.
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Add the remaining chili ingredients and the seasoning, stirring until combined.
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Close the smoker lid and let the chili smoke for 3 hours, stirring every 30 minutes.
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After 3 hours, remove from the smoker and serve with your favorite toppings.
Tips
FREEZER: Place chili in an airtight container or freezer bag and freeze for up to 6 months.
Nutrition Information
We are not dietitians. Nutrition information is estimated and may vary. For precise values, run ingredients through your preferred nutrition calculator.