There is chili and then there is this brisket chili! Bold and beefy with a complex flavor.
This chili takes advantage of leftover smoked brisket for a bit of convenience, great texture, and taste.
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BRISKET CHILI INGREDIENTS
- Smoked Beef Brisket
- Poblano
- Garlic Cloves
- Yellow Onion
- Beef Broth
- Bay Leaf
- Brown Sugar
- Olive oil
- For the Mole
- Asian Pear
- Canned Chipotle Chilis in Adobo Sauce
- Dried Ancho Chili Peppers
- Paprika
- Cumin
- Coriander
- Sea or Kosher Salt
- Black Pepper
- Chili Powder
- Dried Oregano
- All Spice
CHILI COOKING INSTRUCTIONS
STEP 1: Make Spice Mix
Mix the paprika, cumin, coriander, salt, pepper, chili powder, oregano, and all-spice in a small bowl. If using seeds (cumin, coriander, and black peppercorns) then toast first then grind in coffee grinder.
To toast the seeds heat in a small pan on medium high heat for 20-30 seconds. Once the aroma is released they’re ready. Be careful not to burn.
STEP 2: Re-hydrate the Ancho Chilis
Place dried chilis in a large glass bowl. Top with about 4 cups of boiled water.
You may need to place a small plate on top to keep the chilis submerged. Allow to sit about 10 minutes.
STEP 3: Make the Puree
Remove the stem, vein, and seeds from the re-hydrate Ancho, then add to a food processor or blender. Some people like to remove the stem and seeds first, but I find it easier once they are re-hydrated.
Add half the spice mix, chipotle, pears, plus about 1/4 cup of water or more. Feel free to use some of the water used to rehydrate the chilis. Puree the mixture into a thick paste.
Add more water if paste is too thick.
STEP 4: Make the Chili
Pre-heat large pot on medium heat. Add oil and once hot, saute the onions 2-3 minutes. Add the poblanos and garlic, then saute another 1-2 minutes. Add half the remaining spice mix, stir, and cook 30 seconds.
Add the brisket cooking for a minute stirring once. Add the chili paste (1 1/2 cups), beef broth (2 cups), bay leaf, and remaining spices. Mix well, bring everything to a boil, then reduce to simmer for an hour.
During the last 15 minutes of cooking add the brown sugar. Mix well. Taste and adjust with seasoning as necessary.
Serve the chili with diced onions, cheese, and salsa verde.
BRISKET CHILI COOKING CONSIDERATIONS AND TIPS
This recipe is leveraging leftover smoked brisket which means your serving size (3-4 people) will be a bit limited. If you prefer a larger serving then you’ll need to buy a larger smoked brisket from your local barbecue spot or just make your own specifically for this recipe.
The level of heat in this chili will depend on whether you keep any of the ancho chili seeds. Ancho is one of the milder chilis, but the seeds still offer some kick. The chipotles will contribute too.
Asian pears may seem like an odd choice of an ingredient, but it adds some sweetness to balance against the heat and bitterness of some of the ingredients. If Asian pears aren’t available choose a pear on the ripe side.
I’m a Texan so for me chili means beef, gravy, and chilis. Onions and garlic are the exceptions to vegetables included. ABSOLUTELY NO BEANS are included! Top the chili with whatever toppings float your boat. Cheese, raw onions, cilantro, etc. all are in play.
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Ingredients
For the Chili
- 1 lb Smoked Beef Brisket
- 2 medium Poblanos diced
- 6 Garlic Cloves minced
- 1 medium Yellow Onion diced
- 1 quart Beef Broth
- 1 Bay Leaf
- 1 tbsp Brown Sugar
- 1 tbsp olive oil
For the Mole
- 1 Asian Pear cored and roughly chopped
- 3 Chipotle Chilis plus 1 tbsp Adobo Sauce
- 6 Dried Ancho Chili Peppers
- 1 tbsp Smoked Sweet Paprika
- 1/2 tbsp Cumin
- 1 tsp Coriander
- 1/2 tbsp Sea or Kosher Salt
- 1/2 tbsp Black Pepper
- 1 tbsp Chili Powder
- 1 tsp Dried Oregano
- 2 tsp All Spice
Instructions
Make Spice Mix
- Mix the paprika, cumin, coriander, salt, pepper, chili powder, oregano, and all-spice in a small bowl. If using seeds (cumin, coriander, and black peppercorns) then toast first then grind in coffee grinder.
Re-hydrate the Ancho Chilis
- Place dried chilis in a large glass bowl. Top with about 4 cups of boiled water. You may need to place a small plate on top to keep the chilis submerged. Allow to sit about 10 minutes.
Make the Puree
- Remove the stem, vein, and seeds from the re-hydrate Ancho, then add to a food processor or blender. Add half the spice mix, chipotle, pears, plus about 1/4 cup of water or more. Feel free to use some of the water used to rehydrate the chilis. Puree the mixture into a thick paste.
Make the Chili
- Pre-heat large pot on medium heat. Add oil and once hot, saute the onions 2-3 minutes. Add the poblanos and garlic, then saute another 1-2 minutes. Add half the remaining spice mix, stir, and cook 30 seconds.
- Add the brisket cooking for a minute stirring once. Add the chili paste (1 1/2 cups), beef broth (2 cups), bay leaf, and remaining spices. Mix well, bring everything to a boil, then reduce to simmer for an hour.
- During the last 15 minutes of cooking add the brown sugar. Mix well.
- Serve the chili with diced onions, cheese, and salsa verde.
Yum! I love anything chili and this smoked brisket chili is perfect! It looks really scrumptious!
This brisket was so incredibly moist and flavorful. This was also so easy to make thanks to your easy instructions. I’m so happy I gave this a try, thank you!
Oh wow – huge flavors! And honestly – when I started reading your post, I fully expected that this recipe was gonna be a bit difficult to make, to yield so much flavor. But no – it’s totally not! Starting with that smoked beef brisket is such a great idea to get a huge flavor boost, right from the start!
This Smoked Brisket looks like damn good chili! The flavors sound absolutely mouth watering. I can’t wait to give this a try.
WOW, this smoked brisket looks beautiful and super flavourful! I am in love with how it looks and by the ingredients you included. Thank you for sharing this recipe.
Wow this looks delicious! The brisket adds so much flavor to this chili and it’s really the perfect thing for these colder days. Delicious!
Love anything chili and love this even more for all the amazing flavors going on here! That’s a delciious chili looking chili.
This smoked brisket chilli sounds and looks so yummy! I love everything about this dish and am planning to make them this weekend, for my family get together it will be so much fun! Thanks for sharing this awesome recipe! 🙂
My husband LOVED this. And the mood music to go with it! That spice mix is incredibly and we made a big batch to keep on hand for other things!