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Tender smoked brisket, loads of aromatic onions and garlic, black beans – yes, beans! – and the perfect combination of savory and sweet spices. Yep, definitely calling this one The Best Brisket Chili.
The odds of winning that chili cook-off trophy? They just went up.
Why You’ll Love This Leftover Brisket Chili
Sure, you could reheat your leftover smoked brisket and make the same old brisket baked potato. Or, you can throw together The Best Brisket Chili and bask in brisket glory when your family and friends can’t stop talking about their new favorite chili recipe.
Assuming you’re going for the latter (you are here on this recipe page, of course) let’s do a quick review of a few reasons I think you’ll be glad you didn’t opt for that potato.
- You did the hard work when you smoked the brisket. All you need to do now is dump everything into a pot and let it simmer to perfection.
- This leftover brisket chili is delicious and versatile. A full list of substitutions is provided in the following section.
- Your options for chili toppings are endless – tortilla chips, corn chips, avocado, sour cream, shredded cheese, radish, cilantro, saltines, cornbread … you get the idea.
- Use leftover brisket from last night’s BBQ or pull out a bag of frozen leftover smoked brisket. Either way, you’re in for a treat.
- Smoked brisket chili is the ultimate comfort food.
The Ingredients
Let’s get this brisket chili party started! Here’s what you’ll need:
- Leftover smoked brisket
- Onions
- Garlic
- Bell Pepper
- Jalapeno (optional)
- Black beans
- Diced tomatoes
- Tomato sauce
- Beef broth or your favorite beer
- Chili powder
- Cumin
- Cinnamon
- Bay leaf
- Grapeseed or avocado oil
A Note on Salt
The sodium content of your brisket chili will be dictated in large part by the amount of salt added to the brisket before it was smoked. We highly recommend adjusting the salt content at the end of the cooking process.
Substitutions
- Meat – No smoked brisket? Feel free to use whatever you’ve got. Leftover chuck roast, pulled pork, short ribs or beef stew meat are fine substitutions for leftover brisket in this chili recipe.
- Beans – We use black beans, but any beans will work well, including dark red kidney beans, pinto beans or even great northern beans. Alternatively, you can omit the beans altogether.
- Beef broth or beer – We use Shiner Bock in our brisket chili recipe like the Texans we are, but you can sub your favorite lager or your broth of choice.
How to Make Brisket Chili
STOVETOP
Step 1. Sauté the vegetables.
Heat a large soup pot over medium heat and add the oil. Saute the diced onion and bell pepper until they begin to soften and turn translucent, about 6 minutes. Add the jalapeno (optional) and minced garlic cloves and saute until fragrant, about a minute.
Add the chili powder, cumin and cinnamon and mix well until the spices are fragrant and have coated the vegetables.
Step 2. Add the remaining ingredients.
Add the black beans, brisket, diced tomatoes, tomato sauce, bay leaves and beer or broth. Gently stir to combine the ingredients and increase the heat to medium high. Bring to a simmer, reduce the heat to low and partially cover.
Step 3. Simmer to perfection.
Allow the brisket chili to simmer on low heat for 35 to 40 minutes. Taste and adjust the seasonings to taste. Add salt at your discretion.
Step 4. Garnish and serve!
This chili recipe makes approximately 8 heaping servings for your favorite people. Keep reading for a full list of brisket chili toppings.
SLOW COOKER
Add all ingredients to the slow cooker and cook on high for 4 hours or on low for 6 hours. Taste and adjust the seasonings to your preferences. Garnish and serve.
Remember to thaw any frozen meats – even cooked meat – before adding it to the slow cooker.
INSTANT POT / PRESSURE COOKER
Use the sauté feature on your Instant Pot and bring it to temperature. Add the oil and sauté the onions and bell peppers until softened. Next, add the garlic and jalapenos and sauté until fragrant, about a minute. Finally, stir in the spices and cover the vegetables. Turn off the sauté feature.
Add the remaining ingredients and gently stir. Secure the lid on the pressure cooker. Cook on high for 6 minutes and then perform a natural pressure release. Give the brisket chili a good stir and adjust the seasonings to your preferences. Garnish and serve.
Quick Tip
If the smoked brisket chili is too thin when the Instant Pot or pressure cooker process concludes, use the sauté function to simmer the chili (uncovered) for 5-7 minutes or until thickened to your preference.
Make Ahead + Storage
This brisket chili can be prepared a day or two in advance. Let the chili cool completely and store in the refrigerator. Reheat in a slow cooker, microwave or on the stove.
If you’re using smoked brisket that has not been frozen, you can freeze individual servings of chili in an airtight glass container filled 3/4 of the way full for up to three months.
If you’re using previously frozen smoked brisket, do not refreeze. Store leftover brisket chili in the refrigerator in an airtight container and enjoy within three to four days.
Brisket Chili Toppings
Whether you’re creating a chili bar or just enjoy having options, brisket chili toppings range from crunchy to creamy and everything in between. Here’s a list of delicious toppings that pair well with this recipe.
- Chips – Tortilla chips, corn chips or crunchy tri-colored tortilla strips
- Avocado – Slice it, dice it or add a big ol’ scoop of guacamole
- Cheese – Shredded cheddar, pepper jack, feta, cotija or queso fresco
- Sour cream – Low-fat, full-fat or even Greek yogurt
- Pickled vegetables – Pickled peppers, pickled red onions or a side of pickled okra
- Fresh vegetables – Radish, fresh onion, jalapenos, scallions or spring onions
- Herbs – Chives or fresh cilantro
- Lime Juice – Serve each bowl with a wedge of lime
- Crispy veggies – Crispy jalapenos or French fried onions
- Crackers, croutons or cornbread – Garlic and herb, saltines, sweet or savory
The Best Brisket Chili (Stovetop, Slow Cooker + Instant Pot)
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Ingredients
- 1 tablespoon grapeseed canola or avocado oil
- 2 large onions diced
- 1 large bell pepper diced
- 6-8 garlic cloves minced
- 1-2 Jalapenos diced (optional)
- 15- ounce can black beans rinsed and drained
- 28 ounces fire-roasted diced tomatoes
- 16 ounces tomato sauce
- 12 ounces beef broth or your favorite lager
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 2 Bay leaves
- 2 pounds leftover smoked beef brisket shredded or chopped
Instructions
- STOVETOP
- Heat a large soup pot over medium heat and add the oil. Saute the diced onion and bell pepper until they begin to soften and turn translucent, about 6 minutes. Add the jalapeno (optional) and minced garlic cloves and saute until fragrant, about a minute. Add the chili powder, cumin and cinnamon and mix well until the spices are fragrant and have coated the vegetables.
- Add the black beans, brisket, diced tomatoes, tomato sauce, bay leaves and beer or broth. Gently stir to combine the ingredients and increase the heat to medium high. Bring to a simmer, reduce the heat to low and partially cover.
- Allow the brisket chili to simmer on low heat for 35 to 40 minutes. Taste and adjust the seasonings to taste. Add salt at your discretion.
- *See Recipe Notes for Slow Cook and Instant Pot Instructions
sooo gooood!
Thank you! This recipe is so easy and comes together quickly if you have leftover brisket or pre-cooked brisket that you can use.