Smoked Brisket Chili with Beans
This quick-cooking smoked brisket chili takes a major shortcut by starting with pre-cooked smoked brisket that has already spent hours on the smoker. It combines tender beef bark and a hearty four-bean blend in a deeply seasoned tomato base that tastes like it simmered all day.
Servings: 6 servings
Calories: 434kcal
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!
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
Calories: 434kcal | Carbohydrates: 57g | Protein: 33g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 1806mg | Potassium: 1804mg | Fiber: 17g | Sugar: 16g | Vitamin A: 1594IU | Vitamin C: 30mg | Calcium: 151mg | Iron: 8mg
