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Smoked Brisket Chili

5 from 5 votes

Packed with smoky flavor and oodles of chunky goodness, Smoked Brisket Chili gets a double dose of smoke from the smoked brisket and from finishing the chili on your smoker. Add some flavor to your day with this outrageously good chili!

A closeup shot of Smoked Brisket Chili in 2 black bowls with bread and tomatoes in the background.

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Wondering what to do with leftover smoked brisket? Or maybe you smoked that hunk of brisket for hours and did everything right, but it just didn’t turn out, and now you need to repurpose it. Or, you’re like me and you love this chili so much that you smoke a brisket flat JUST to make this amazing Smoked Brisket Chili!

Whatever the case, there’s no denying that this brisket is crazy good. There’s chunky goodness and a big, bold smoky flavor in every bite! It’s not burn-your-face-off spicy, but there is a good level of heat to it which you can certainly raise or lower however you like it.

Leftover brisket has never been tastier! Let’s get cooking!

2 bowls of Smoked Brisket Chili on a table with tortilla chips in the background.

What you’ll love about Smoked Brisket Chil


  • It’s hearty, meaty, and oh-so-satisfying!
  • Customizable spice level – make it as spicy as you like!
  • Perfect for leftover brisket or dry brisket.

Ingredients

  • Cooking oil
  • Onion – Yellow or white cooking onion.
  • Bell pepper – I like green bell pepper in this recipe.
  • Garlic – Fresh is best!
  • Chili powder
  • Cumin
  • Oregano
  • Smoked paprika
  • Chipotle powder
  • Tomato paste
  • Dark beer – I like an amber lager in this brisket chili recipe.
  • Beef broth – Use low or no sodium added to control the salt.
  • Canned diced tomatoes – A 28-ounce can.
  • Canned crushed tomatoes – A 28-ounce can.
  • Smoked brisket – About 2 pounds or 6 cups when diced.
  • Masa – Instant corn masa flour to thicken the chili. Optional, but it adds amazing flavor.
  • Canned beans – I like kidney and black beans but use your favorites.
  • Salt and pepper – To taste.
Labeled ingredients to make Smoked Brisket Chili.

Do You Have To Add Beer To Chili?

Beer adds a lovely depth of flavor to chili plus much-needed liquid. However, you don’t have to add beer. You could use beef broth, chicken broth, cider, water, and even coffee instead. This Over-The-Top Chili has no beer in it and is delish!

A top-down shot of smoked brisket chili in two bowls. Bread and cheese are on the side.

How To Make The Best Smoked Brisket Chili

  1. Saute the diced onion in the oil in a large pot over medium heat until it starts to soften, then add the diced bell pepper and garlic. Cook a few more minutes until the onion is soft.
  2. Turn the heat off and add the spices. Mix well. The oil and heat will help release the flavors in the spices but don’t burn them – paprika burns easily!
  3. Add the tomato paste, beer, beef broth, diced tomatoes and crushed tomatoes. Then mix in the cubed beef brisket.
  4. Put the pot of chili on the smoker at 350-F and simmer for 45-60 minutes, or simmer it on the stovetop. Add beef broth as needed to keep it from getting too thick, or pop a lid on the pot.
  5. Mix the masa flour with 1/2 cup of water until smooth. When the brisket is fall-apart tender, mix in half the masa slurry and simmer until thickened. If you want it thicker, add a bit more of the masa slurry.
  6. Add the drained and rinsed canned beans, adjust the seasonings and serve with your favorite toppings!

When Do You Season Chili?

I always add the salt and pepper at the end of the cooking time because when I aggressively season my brisket when I smoke it, and some of that will carry through to the chili. I adjust the seasonings at the end to ensure I don’t oversalt it.

A top down shot of bowls of smoked beef chili.

Chef Jenn’s Tips

  • Cook your chili on the smoker for added flavor! I use a Traeger smoker set to about 350-F, and I’ll give it an extra 30-minutes at 180-F for an extra smoky flavor at the end of the cooking time.
  • Adjust the spices to suit your preferred heat level – more chipotle powder will do the trick.
  • Top your chili with all your favorite toppings, or if you’re feeding a crowd, make it a chili bar with a big pot of chili, bowls, and oodles of toppings for your guests to mix and match. See my toppings suggestions below.

How To Top Chili

Chili can be topped in a variety of ways. Put out all your favorite garnishes and dig into a bowl of customized chili! Some of my favorites include:

  • Sour cream – Full or low fat.
  • Cheddar cheese – Shredded.
  • Diced onion
  • Jalapeno – Pickled or fresh.
  • Tortilla chips
  • Chopped cilantro
  • Avocado

Step By Step Process

A closeup shot of Smoked Brisket Chili in 2 black bowls with bread and tomatoes in the background.
Print Pin
5 from 5 votes

Smoked Brisket Chili

Meaty, smoky, spicy, and chunky, this Smoked Brisket Chili has it all! The perfect use of leftover brisket or dry brisket, this chili is so good topped with sour cream, cheese, and all your favorite fixins!
Course Main Course
Cuisine American
Keyword beef, beef brisket, brisket, chili, leftover brisket, smoked brisket chili
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 425kcal
Author Chef Jenn

Equipment

Ingredients

  • 2 tablespoons cooking oil
  • 1 onion diced
  • 1 bell pepper seeded and diced
  • 3 cloves garlic minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons oregano
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons chipotle powder use 1 teaspoon if you like it less spicy
  • 2 tablespoons tomato paste
  • 28 ounces canned diced tomatoes
  • 28 ounces canned crushed tomatoes
  • 12 ounces dark beer eg amber lager
  • 1 cup beef broth and more as needed if it gets too thick
  • 6 cups smoked beef brisket cut into small cubes
  • 1/4 cup masa instant corn masa flour
  • 2 cups beans Canned beans; drained and rinsed. I like kidney and black beans.
  • salt and pepper to taste

Instructions

  • Saute the diced onion in the oil in a large pot over medium heat until it starts to soften, about 5 minutes, then add the diced bell pepper and garlic. Cook a few more minutes until the onion is soft.
  • Turn the heat off and add the spices; mix well.
  • Add the tomato paste, beer, beef broth, diced tomatoes and crushed tomatoes. Then mix in the cubed beef brisket. Mix until everything is well combined.
  • Put the pot of chili on the smoker at 350-F and simmer for 45-60 minutes, or simmer it on the stovetop. Add beef broth as needed to keep it from getting too thick, or pop a lid on the pot. Stir frequently to keep it from sticking.
  • Mix the masa flour with 1/2 cup of water until smooth. When the brisket is fall apart tender, mix in half the masa slurry into the chili and simmer until thickened, about 3 minutes. If you want it thicker, add a bit more of the masa slurry.
  • Add the beans, adjust the seasonings and serve with your favorite toppings!

Notes

Chef Jenn’s Tips

  • Cook your chili on the smoker for added flavor! I use a Traeger smoker set to about 350-F, and I’ll give it an extra 30-minutes at 180-F for extra smoky flavor at the end of the cooking time.
  • Adjust the spices to suit your preferred heat level – more chipotle powder will do the trick.
  • Top your chili with all your favorite toppings, or if you’re feeding a crowd, make it a chili bar with a big pot of chili, bowls, and oodles of toppings for your guests to mix and match. See my toppings suggestions below.

Nutrition

Serving: 1.5cups | Calories: 425kcal | Carbohydrates: 22g | Protein: 42g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 620mg | Potassium: 1323mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2127IU | Vitamin C: 43mg | Calcium: 115mg | Iron: 8mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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By Chef Jenn