brisket chili

smoked brisket chili bowl


30 Min


3 Hrs



The perfect use for leftover smoked brisket! Every delicious bite is loaded with smoky meat, roasted peppers and hearty beans!

Creating a flavorful chili using leftover smoked brisket is a delicious way to make the most of your barbecue masterpiece. With simple ingredients and a little kitchen magic, you can transform that tender, smoky brisket into a hearty and comforting chili.

Leftover smoked brisket chili is a delightful dish that combines the rich, smoky essence of barbecue with the cozy warmth of chili. Smoked brisket, already packed with savory flavor, adds a depth and complexity to the chili that's hard to resist. It's a creative way to repurpose leftovers and create a brand-new culinary experience. Plus, making chili from smoked brisket is fun to experiment with flavors and techniques.

To embark on this culinary adventure, you'll need your leftover smoked brisket, diced into small, bite-sized pieces. Other ingredients include onions, garlic, bell peppers, canned tomatoes, kidney beans, chili powder, cumin, and paprika. Begin by sautéing the onions, garlic, and bell peppers until they're tender and fragrant. Then, add the diced smoked brisket, followed by the canned tomatoes and kidney beans. Sprinkle in your chili powder, cumin, and paprika, and let the mixture simmer away, filling your kitchen with the delightful aroma of chili in the making.

The real magic happens as your chili simmers. The smoky brisket infuses every spoonful with a deep, rich flavor that's enhanced by the spices. The tender brisket pieces melt in your mouth, creating a delightful contrast to the creamy beans and zesty tomatoes. As the chili cooks, the flavors meld together, creating a symphony of taste that's both comforting and exciting. You can adjust the heat level by adding more or less chili powder, tailoring it to your taste.

When your leftover smoked brisket chili is ready, it's time to savor your creation. Ladle it into bowls and garnish with shredded cheese, sour cream, or fresh cilantro, depending on your preference. Serve it with warm, crusty bread or cornbread for a complete meal. The result is a hearty, satisfying chili that's elevated by the smoky essence of the brisket. It's a fantastic way to repurpose leftovers into a meal that's sure to impress your taste buds and anyone lucky enough to share it with you. Cooking with leftovers can be both thrifty and incredibly tasty, and this brisket chili is proof of that culinary wisdom.


5 pounds smoked brisket, diced

4 garlic cloves, minced

8 whole dried New Mexico or California chilis

7 cups water

5 pounds smoked brisket, diced

4 - 28 ounces can diced tomatoes

4 -28 ounces can kidney beans

4 - 8 ounces can black beans

4 Anaheim peppers, roasted

4 jalapeño peppers, diced

3 passilla peppers, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 orange bell pepper, diced

1 green bell pepper, diced

3 white onions, diced

2 red onions, diced

12 ounces of your favorite beer

1 Tablespoon cumin seed

Salt and pepper to taste

4 garlic cloves, minced

8 whole dried New Mexico or California chilis

7 cups water


Smoked Brisket chili bowl


You will need at a least a 16-quart pan. Heat pan on medium heat and toast cumin seed.


Add 2 Tablespoons of oil, add onions and jalapenos to pot. Sauté until onions are translucent and start to brown.


Add beer, reduce liquid by half on medium high. Add tomatoes, beans, peppers, brisket and chili sauce simmer for 3 hours mostly covered. Salt and Pepper to taste.

chili sauce


Add water, garlic, and dried chilies bring to boil turn off heat let rest for 15 minutes, blend until smooth.