This smoked brisket chili cuts the usual all-day simmer by using tender pieces of leftover wood-smoked brisket and pantry beans in a thick, deeply spiced tomato broth.
Giving Leftover Brisket a Second Life
Chili usually needs hours of simmering to develop deep flavor, but this version starts with brisket that’s already been smoked and cooked low and slow. Using leftover smoked brisket saves time while still delivering rich, smoky flavor.
Instead of breaking down tough beef all day, you combine tender, smoky chunks of bark and meat with a spiced tomato base for a weeknight meal that tastes like it took hours. I often serve a toppings bar alongside and like to pair the chili with warm smoked cornbread to soak up the broth.
Recipe at a Glance
- Cook Method: Stovetop
- Total Time: Less than 30 minutes
- Servings: 6
- Spice: Very mild, easy to adjust
- Skill Level: Beginner
Ingredients You’ll Need
- Smoked brisket: About 1 pound of pre-cooked smoked brisket, trimmed of excess fat and cut into bite-sized pieces or shredded to include some bark.
- Onion and garlic: A diced large onion and several cloves of minced garlic sautéed in olive oil for the flavor base.
- Tomatoes: Canned diced tomatoes (with liquid), tomato sauce, and tomato paste—the paste gives body and a rich texture to the quick-simmered broth.
- Spices: Chili powder, garlic powder, onion powder, smoked paprika, seasoning salt, and black pepper. Adjust and add cumin or cayenne if you prefer more depth or heat.
- Beans: A mix of canned beans—red kidney, romano, black beans, and chickpeas (garbanzo beans)—rinsed and drained. Use what you have on hand for texture and variety.
See the recipe card below for exact quantities and full cooking instructions.
How to Make Smoked Brisket Chili
Sauté the aromatics. Warm a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, then stir in minced garlic and cook just until fragrant—about 30 seconds—being careful not to brown it.
Combine the base. Add the diced tomatoes with their liquid, tomato sauce, and tomato paste. Stir in chili powder, garlic powder, onion powder, smoked paprika, seasoning salt, and black pepper. Mix thoroughly so the tomato paste dissolves into the liquid.
Add brisket and beans. Fold in the cubed or shredded smoked brisket along with the rinsed beans. Cover the pot and heat until the chili is bubbling and warmed through, stirring occasionally to prevent sticking. The chili is ready when the brisket is tender and the tomato base deepens to a glossy maroon color.
Finish. Serve hot with your favorite toppings. If you have time, simmering the chili on low, covered, for an additional 15–20 minutes will meld flavors and soften the brisket further.
Topping Ideas
Set out a toppings bar so everyone can build their own bowl. Popular choices include:
- Cheese: Shredded cheddar, Monterey Jack, or crumbly Cotija.
- Coolers: Sour cream, Greek yogurt, avocado lime crema, or diced avocado.
- Crunch & freshness: Sliced green onions, diced red onion or bell pepper, pickled red onions, fresh cilantro, or crushed tortilla chips.
- Heat: Sliced jalapeños or pickled jalapeños for those who want more spice.
Variations
- Adjust the spices: Add 1 teaspoon cumin, ancho chili powder, dried oregano, or a pinch of cayenne for more complexity.
- Swap the beans: Use pinto or chili beans in place of any canned variety you don’t have.
- Add corn: Stir in canned or frozen corn for sweetness and color.
- Boost smoke: Add an extra teaspoon of smoked paprika or a few drops of liquid smoke if your brisket is mild.
- Thicken: Simmer uncovered to reduce liquid or stir in an extra tablespoon of tomato paste.
- Slow cooker option: After sautéing the onions and garlic, transfer ingredients to a slow cooker and cook low for 6–8 hours or high for 3–4 hours.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 3 days. Flavors often deepen overnight as the brisket absorbs the spices. Freeze portions in a freezer-safe container for up to 3 months.
How to Reheat
- From frozen: Thaw in the refrigerator overnight before reheating.
- Stovetop: Reheat in a pot over medium heat, adding a splash of beef broth or water if the chili is too thick.
- Microwave: Heat single servings in 30-second intervals, stirring between intervals.
More Ways to Use Leftover Smoked Brisket
If you still have extra brisket after making chili, try these quick ideas:
- Brisket sandwich: Pile warm brisket into a grilled sandwich with cheese and barbecue sauce.
- Brisket tacos: Serve chopped brisket in warmed tortillas with cilantro and a squeeze of lime.
- Brisket mac and cheese: Stir smoked brisket into baked mac and cheese for a smoky, hearty twist.
Printable Recipe
Smoked Brisket Chili with Beans
Ingredients
- 1 pound smoked brisket, cubed or shredded
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cans diced tomatoes, with liquid (14.5 ounces each)
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon seasoning salt
- 1/4 teaspoon black pepper
- 1 can red kidney beans, rinsed and drained (15 ounces)
- 1 can romano beans, rinsed and drained (15 ounces)
- 1 can black beans, rinsed and drained (15 ounces)
- 1 can chickpeas (garbanzo beans), rinsed and drained (15 ounces)
- 1 can tomato sauce (15 ounces)
- 1 can tomato paste (6 ounces)
Instructions
- Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent. Stir in the garlic and cook briefly until fragrant.
- Combine the base: Add diced tomatoes with their liquid, tomato sauce, and tomato paste. Stir in chili powder, garlic powder, onion powder, smoked paprika, seasoning salt, and black pepper, fully incorporating the tomato paste.
- Simmer: Fold in the smoked brisket and all the beans. Cover and heat 10–15 minutes, stirring occasionally so nothing scorches.
- Finish and serve: When the chili is hot and the tomato base is glossy and deep in color, remove from heat. Serve with toppings like shredded cheddar, pickled jalapeños, sour cream, and cornbread.
Notes
- The brisket: Leftover brisket flat or point both work; include smoky bark for extra flavor.
- Simmer time: Though ready in under 30 minutes, an extra 15–20 minutes on low will further tenderize the meat.
- Leftovers: Refrigerate up to 3 days or freeze up to 3 months. Flavors often improve after resting overnight.
Nutrition
Nutrition info is an estimate and not guaranteed.