Smoked Texas Brisket Chili
This smoked Texas brisket chili is a perfect way to finish off any leftover brisket you might have. It’s smoky, has a bit of heat, and has great texture and flavor. Everything you would want from a banging chili.
Why You Will Love This
We love to BBQ. I’ll smoke just about anything, to be honest. And as far as I am concerned, the brisket is the crown jewel of BBQ. And I’ll go just a bit further. I think our Central Texas Style Smoked Brisket is in the top three briskets I have ever had the pleasure of mowing down on.
But, if you’re not expecting company and you’re not wanting to share with the neighbors, you’re gonna end up with some extra brisket.
And this chili is a perfect way to use that brisket up in a way that just keeps on giving. You can eat on this, freeze the rest, and pull it out when you want or need a bowl of smoky goodness.
This is especially true in the colder months when maybe you’re not looking forward to a 12-hour smoke, but you need some smoked brisket!
And the beauty part of the recipe itself is that it’s a breeze to whip up and is ready to go in about an hour.
And if you think you’re gonna have even more leftover brisket, you have to try our Smoked Brisket Hash or our sinfully delicious Loaded Potato Bites. Both are ridiculously amazing.
Ingredients Needed
There are a number of ingredients for this chili, and each one adds to the overall flavor and texture of the chili. But there’s nothing in here that you can’t grab at your local grocery store if you don’t have it available already.
Check the recipe card for the exact ingredients and amounts.
How To Make Texas Smoked Brisket Chili
Not gonna lie, people. This smoked brisket chili is amazing. You’re gonna get the flavor. You’re gonna get the textures. Each bite is better than the last.
And serving this up with all your favorite toppings just makes it all the better. So, give this a try next time you do up a brisket. Forget sharing that BBQ and turn it into another delicious meal! 🙂
Tips
For a richer flavor, let the chili rest overnight in the refrigerator and reheat the next day.
If the chili is too thick, add more beef broth to adjust the consistency.
To cater to different spice preferences, consider serving the chili with a range of hot sauces or chili flakes on the side. This way, each person can adjust the heat level to their liking.
Variations
There are all sorts of ways to make this chili your own. Mix and match to your tastes!
Tex-Mex: A classic combination of sharp cheddar cheese, sour cream, green onions, and jalapeños offers a rich, creamy texture with a hint of sharpness and a spicy kick, perfectly complementing the smoky brisket chili.
Fresh: This mix of diced avocado, lime wedges, cilantro, and red onion brings a refreshing and zesty flavor, with creamy avocado and tangy lime enhancing the chili’s depth.
Crunchy Fiesta: Corn chips, queso fresco, pickled jalapeños, and diced tomatoes create a playful medley of crunchy and soft textures, adding a lively twist to each bite with tangy and cheesy notes.
Spicy Lovers: For those who crave heat, the combination of hot sauce, pickled red onions, roasted corn, and chipotle peppers delivers a fiery explosion of flavors, balancing smoky heat with sweet and tangy undertones.
FAQ’s
Yes, after step 4, transfer everything to a slow cooker and cook on low for 6-8 hours.
Yes, you can use fresh tomatoes, but you might need to adjust the cooking time to ensure they break down properly.
Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Other Delicious And Hearty Chilis
Smoked Texas Brisket Chili Recipe
Ingredients
- 3 lbs Smoked Beef Brisket (flat) cubed 1/4"
- 4 slices Thick cut bacon Cut into pieces
- 4 cup Beef Broth
- 1/2 cup Black Coffee
- 28 oz Whole Tomatoes
- 15 oz Black Beans optional
- 2 cups White Onion diced
- 5 cloves Garlic
- 3 1/2 tbsp Chili Powder
- 4 oz Roasted Hatch Chilies
- 1 tbsp Cumin
- 1 tbsp Paprika
- 1/2 tsp Thyme
- 1/2 tsp Chipotle Chili Powder
- Salt and Pepper to taste
Instructions
- Trim and cube the smoked brisket flat into small ¼” pieces.
- In a large Dutch oven or stockpot, cook the bacon pieces until crispy. Remove the bacon and set aside. Discard all but 1-2 tablespoons of bacon fat.4 slices Thick cut bacon
- In the same pot, add the diced onion with a pinch of salt. Cook until the onions are browned, scraping the bottom of the pan to release the brown bits.2 cups White Onion
- Stir in the chili powder, cumin, paprika, thyme, chipotle chili powder. Cook for two minutes. Add the minced garlic and cook for one more minute until fragrant.3 1/2 tbsp Chili Powder, 1 tbsp Cumin, 1 tbsp Paprika, 1/2 tsp Thyme, 1/2 tsp Chipotle Chili Powder, 5 cloves Garlic
- Add the cubed smoked brisket back into the Dutch oven. Pour in the coffee and beef broth. Stir well.4 cup Beef Broth, 1/2 cup Black Coffee, 3 lbs Smoked Beef Brisket (flat)
- Open the can of whole tomatoes and hand-crush them into the pot. Add the tomato juice. Stir in the roasted Hatch chiles.28 oz Whole Tomatoes, 4 oz Roasted Hatch Chilies
- Crumble the cooked bacon and add it to the pot along with the black beans (if using). Place the lid on the pot and simmer over low-medium heat for one hour. Season with salt and pepper to taste.15 oz Black Beans, Salt and Pepper
- Serve the chili topped with freshly shredded sharp cheddar cheese, minced white onion, and Frito chips. Optionally, add other toppings like cilantro or sour cream.