This smoked brisket chili lets you skip the usual all-day simmer by using tender chunks of leftover wood-smoked beef brisket and handy pantry beans in a thick, deeply spiced tomato broth.
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Giving Leftover Brisket a Second Life
Chili is usually a project that requires hours of simmering to build deep flavor, but this recipe takes a major shortcut by starting with leftover brisket that has already spent hours on the smoker.
Instead of waiting half the day for the beef to break down, you're just letting tender, smoky chunks of bark and beef infuse a thick, spiced tomato base. It's exactly what I make when the freezer is stocked with leftover brisket flat, but I want a quick weeknight dinner that tastes like it took all day.
I always set this up with a toppings bar, and it's practically mandatory to serve it with warm smoked cornbread to catch every drop of the smoky broth.
Recipe at a Glance
- Cook Method: Stovetop
- Total Time: Less than 30 minutes
- Servings: 6+
- Spice: Very mild but easy to customize
- Skill Level: Beginner
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Ingredients You'll Need
- Smoked Brisket: I use one pound of pre-cooked smoked brisket, like my Pellet Grill Smoked Brisket, Smoked Beef Brisket, or Hot and Fast Brisket in the Smoker. Cut it into bite-sized pieces, or shred it with two forks to get a bit of smoky bark and tender meat in every bite. Make sure to trim brisket of any fat.
- Onion and Garlic: Sautéed in olive oil, these create a sweet, savory flavor base.
- Diced Tomatoes, Tomato Sauce, and Tomato Paste: This trio adds acidity, structure, and body. The paste is essential here for giving the quick-simmered broth a rich, all-day texture. I use my Canned Diced Tomatoes for the best flavor.
- Spices: A blend of garlic powder, onion powder, smoked paprika, seasoning salt, and black pepper.
- Beans: A mix of red kidney beans, romano beans, black beans, and garbanzo beans (chickpeas). Using a variety of shapes and sizes keeps the texture interesting and ensures the beans won't get lost next to the heavy chunks of brisket.
See the recipe card for full information on ingredients and quantities.
How to Make Smoked Brisket Chili
Sauté the Aromatics. Heat olive oil in a large pot or Dutch oven over medium heat, and sauté the onion until translucent. Then, add the garlic, and continue to sauté just until fragrant to prevent burning.
Combine the Ingredients. Add the diced tomatoes, beans, spices, cubed brisket, tomato sauce, and tomato paste, stirring well to fully incorporate the paste into the liquid.
Cook and Simmer. Cover the pot with the lid and cook until the chili is heated through and bubbling, stirring occasionally to prevent sticking. You'll know it's ready when the brisket is tender and the tomato base has deepened into a rich, glossy maroon color. Top chili with your favorite toppings and enjoy.
Chef's Note: While this is ready in 30 minutes, letting it simmer on low for an extra 15-20 minutes only makes the brisket more tender and the flavors more cohesive.
Topping Ideas
The toppings are one of my favorite parts of any pot of chili. For dinner, I set out a toppings bar so everyone at the table can build their own bowl. Some great options include:
- Cheese: Shredded cheddar cheese, 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, pickled jalapeños, or jalapeño hot sauce.
Variations
- Adjust the Spices: To add an earthy flavor, stir in a teaspoon of cumin, ancho chili powder, cayenne pepper, or dried oregano when adding your other spices.
- Use Different Beans: Swap the kidney, romano, black beans, or chickpeas for pinto beans or chili beans based on what you have in your pantry.
- Add Corn: Stir in frozen or canned corn for a touch of sweetness and extra color.
- Make It Smokier: If your leftover brisket was on the milder side, add a drop of liquid smoke or an extra teaspoon of smoked paprika. Or, if you want a recipe built entirely on the smoker from scratch, check out my smoked chili on the pellet grill.
- Make It Thicker: Simmer the chili entirely uncovered to let the excess moisture evaporate, or stir in an extra tablespoon of tomato paste.
- Slow Cooker Option: Sauté the onions and garlic in a skillet first. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Storage
Store leftover smoked brisket chili in an airtight container in the fridge for up to 3 days. Overnight, the brisket absorbs even more of the surrounding spices, meaning the wood-smoke flavor actually tastes deeper and more pronounced the next day. You can also freeze leftovers in a freezer-safe container for up to 3 months.
How to Reheat
- From Frozen: Thaw frozen chili in the fridge overnight before reheating.
- Stovetop: Warm it in a pot over medium-high heat on the stove, adding a splash of beef broth or water if the consistency has gotten too thick.
- Microwave: Heat individual portions in microwave-safe bowls in 30-second increments, stirring in between.
More Ways to Use Leftover Smoked Brisket
If you still have extra brisket in the fridge or freezer after making this chili, here are a few more of my favorite ways to use it up:
- Leftover Smoked Brisket Sandwich: An elevated, crispy grilled cheese piled high with tender brisket and tangy barbecue sauce.
- Smoked Brisket Tacos: A quick weeknight favorite featuring charred corn tortillas, chopped brisket, fresh cilantro, and a squeeze of lime juice.
- Baked Brisket Mac and Cheese: A rich, ultra-cheesy comfort food made with a four-cheese sauce that pairs perfectly with smoky beef chunks.
Did you make this leftover brisket chili recipe? If you did, can you do me a big favor and leave a rating and review letting me know how you liked it? This helps my website grow so I can continue to publish free recipes. Thank you! 😊
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
- ¼ 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 diced onion and sauté until translucent and soft. Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn.
- Combine the Base: Pour in the diced tomatoes (with their liquid), tomato sauce, and tomato paste. Add the chili powder, garlic powder, onion powder, smoked paprika, seasoning salt, and black pepper. Stir thoroughly with a wooden spoon to fully break up and incorporate the tomato paste into the liquid.
- Simmer: Fold in the cubed or shredded smoked brisket, red kidney beans, romano beans, black beans, and chickpeas. Cover the pot with a lid and heat for 10-15 minutes, stirring occasionally to prevent the chili from sticking to the bottom and scorching.
- Finish and Serve: Once the chili is heated completely through and the tomato base has deepened into a rich, glossy maroon color, remove it from the heat. Ladle into warm bowls and serve with your favorite toppings like sharp cheddar cheese, pickled jalapeños, and a side of smoked cornbread. Enjoy!
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Notes
- The Brisket: Leftover brisket flat or point works nicely here. If your leftover brisket has a lot of dark, flavorful smoky bark, make sure to include it - it seasons the chili base as it simmers.
- Simmer Time: While this recipe is perfectly ready to eat in under 30 minutes, letting it simmer covered on low heat for an extra 15-20 minutes will make the brisket even more tender.
- Leftovers: Store leftover chili in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. The wood-smoke flavor actually tastes deeper and stronger the next day.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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