There is chili and then there is this brisket chili! Bold and beefy with a complex flavor. This is chili cookoff worthy chili.
Smoked brisket chili is the perfect dish for a chilly winter night. The smoked brisket adds a depth of flavor to the chili, and the spice blend warms you up from the inside out.
This smoked brisket chili is absolutely delicious and the perfect way to use up leftover brisket. It's packed with flavor and has just the right amount of spice. Plus, it's super easy to make.
I don't know about you, but chili is one of my favorite things to eat. I love how versatile it is - you can have it with so many different toppings and in so many different ways. Today, I'm going to share my recipe for the best chili recipe. It's a little bit different from other chili recipes, but I think you'll really like it. Let me know what you think!
This chili takes advantage of leftover smoked brisket for a bit of convenience, great texture, and taste.
Beats and Eats (music to pair with brisket chili)
This chili is dark and comforting with a bit of moodiness. Robert Glasper's tribute to the late great J Dilla is a perfect compliment to that vibe. It's somber but celebratory at the same time.
TEXAS BEEF BRISKET CHILI INGREDIENTS
I'm not saying this is the best chili ever, but it may be in the discussion. The key ingredients are the leftover beef brisket and a host of items you're likely to have on hand. The mole gives this chili its character and will require a few unique ingredients including Asian pears and dried chili peppers.
For the chili
- Leftover Smoked Brisket
- Poblano chili pepper
- Garlic Cloves
- Yellow Onion
- Beef stock or Broth
- Bay Leaf
- Brown Sugar
- Olive oil
For the Mole
- Asian Pear
- Canned Chipotle Chilis in Adobo Sauce
- Dried Ancho Chili Peppers
For the Spices
- Smoked Paprika
- Cumin
- Coriander
- Sea or Kosher Salt
- Black Pepper
- Chili Powder
- Dried Oregano
- All Spice
CHILI COOKING INSTRUCTIONS
The cooking process involves 2 steps essentially - 1. making the mole and 2. slowly simmering the combined ingredients.
STEP 1: Mix Chili Spices
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 ¼ 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 or dutch oven 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 ½ 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, shredded cheese, and salsa verde.
LEFTOVER BRISKET CHILI COOKING CONSIDERATIONS AND TIPS
For more depth of flavor add in canned tomatoes like crushed tomatoes, tomato paste, or fire roasted diced tomatoes.
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.
You don't need a brisket recipe for this chili unless you don't have access to a BBQ restaurant that sells smoked brisket.
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.
For the best chili, use a combination of different types of chilis including both fresh and dried chili peppers.
I prefer cubed brisket cut from the brisket point which is the fattier moist part of a whole brisket. You can definitely use the brisket flat in this recipe, but the point will have more flavor.
I’m a Texan so for me Texas chili means beef, gravy, and chilis. Onions and garlic are the exceptions to vegetables included. ABSOLUTELY NO BEANS are included! I love beans, but beans in my chili means stew.
Top the chili with whatever toppings float your boat. Cheddar cheese, tortilla chips, green onions, cilantro, a dollop of sour cream, etc. all are in play.
Frequently Asked Questions (FAQs) For This Brisket Chili Recipe
Can you make leftover brisket chili in a slow cooker?
I typically use slow cookers to keep my brisket chili warm, but yeah you can cook it in a crockpot. Just be sure to saute the cooked brisket in a large pan before adding to the slow cooker.
What type of beans go with this chili recipe?
No beans in chili. No pinto beans, no kidney beans, no black beans, absolutely no beans in a Texas style chili recipe!
Can I Use Uncooked Brisket In This Recipe?
Absolutely!!! Just chop the brisket up into smaller cubed pieces. Brown the brisket cubes in a pot then follow the directions.
Can I Use Other Green Chilis?
Certainly, poblanos are a personal favorite, but you could use serrano or jalapeno peppers or even a combination.
How Long Can I Store The Chili?
Place the remaining chili in an airtight container. Refrigerate the chili which will keep for up to three days.
MORE RECIPES
make brisket chili
Smoky brisket makes for a delicious chili and hearty winter meal. This recipe can easily be made in a slow cooker or on the stovetop. The smoky flavor of the brisket pairs perfectly with the spices in the chili. Give this recipe a try for your next family gathering or potluck! If you're not already, it will convert you to chili lover status.
If you make this smoked brisket chili recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.
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 tablespoon Brown Sugar
- 1 tablespoon olive oil
For the Mole
- 1 Asian Pear cored and roughly chopped
- 3 Chipotle Chilis plus 1 tablespoon Adobo Sauce
- 6 Dried Ancho Chili Peppers
- 1 tablespoon Smoked Sweet Paprika
- ½ tablespoon Cumin
- 1 teaspoon Coriander
- ½ tablespoon Sea or Kosher Salt
- ½ tablespoon Black Pepper
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 2 teaspoon 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 ¼ 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 ½ 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.
Chef Dennis says
Yum! I love anything chili and this smoked brisket chili is perfect! It looks really scrumptious!
Kathryn Donangelo says
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!
Shelley says
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!
Denise says
This Smoked Brisket looks like damn good chili! The flavors sound absolutely mouth watering. I can't wait to give this a try.
Ramona says
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.
Jamie says
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!
Jo says
Love anything chili and love this even more for all the amazing flavors going on here! That's a delciious chili looking chili.
Farrukh Aziz says
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! 🙂
Tracy says
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!
Veronika Sykorova says
This was my first time using ancho chilies but we really enjoyed the smoky flavor of this chili. Definitely going to make this again soon!
Enriqueta E Lemoine says
This chili recipe is FIRE! I cannot wait for colder weather to make it again! Thanks for the idea and inspitation.
Chef Dennis says
We are planning to have this again over the weekend. My sons will be visiting and this delicious dish will be perfect.
Nart says
I love how flavorful this brisket recipe is. I mean, look at the ingredients - how can it not be good!
Jacqueline Debono says
The flavours in this brisket chilli sound incredible. I like the idea of the pears. I've only ever made ground beef chilli with beans. This actually looks and sounds better!
Tristin says
These pictures have got my mouth watering! We love mole and this smoked brisket is getting all of the heart eyes!!
Denise says
This looks incredibly good. I cannot wait to give this a try! Thanks for sharing!
Liz says
Well, this sounds delicious! One can never go wrong with chili, and a smoked brisket chili sounds wonderful!
Maren says
I’ve been looking for recipes to make this winter and this chili is perfect! Definitely saving it!