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A closeup shot of Smoked Brisket Chili in 2 black bowls with bread and tomatoes in the background.
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4.83 from 45 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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: beef, beef brisket, brisket, chili, leftover brisket, smoked brisket chili
Servings: 8 servings
Calories: 425kcal
Author: Chef Jenn



  • 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


  • 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!


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.


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