Check out our recipe for Brisket Chili made using leftovers!
Luis makes a lot of smoked meats at our house. Nearly every weekend he is busy outside smoking something. Usually, it’s ribs or brisket. The problem that we have with making smoked brisket is that we end up with so many leftovers! We prefer to buy the whole brisket versus just the flat or the point because the fat seems to distribute well throughout when it’s cooked whole. If we made just the flat, it’s dry and if we make just the point, it’s too high in fat content. So the question is…what do we do with our leftover brisket? We make brisket chili!!
When making brisket chili, you’ll be using some of the leftover brisket that you have. The brisket can be store bought or smoked at home. The choice is yours. This recipe does not include instructions on making the brisket itself, just the chili.
Tips for making Brisket Chili:
We like to use our leftover brisket to make chili, brisket breakfast tacos, and sandwiches.
Yes! You can. However, the corn on the cob usually has a nice grilled flavor. If you would like to use canned corn on the cob, you can try to accomplish that same grilled flavor by draining the corn and cooking on high in a skillet for a couple of minutes. Cook until the corn starts to get a little charred.
We usually go with shredded cheddar cheese, jalapenos, and sour cream! Feel free to add any of your favorite toppings that you would top any other chili with.
Brisket chili will last in your refrigerator, in a tightly sealed container or bag, for about 4-5 days. The brisket chili actually gets better after a day or two. The consistency thickens up and the flavors get a little more concentrated.
Chili will last if frozen, for at least 3 months and up to 6 months. When freezing chili, it’s best to freeze it in a ziplock bag and lay it flat in the freezer so that you end up with flat rectangles of chili instead of storing it in a bag or container that is several inches thick. If you froze the chili flat in a bag, it will defrost much easier and faster. To thaw the chili, either put it in the refrigerator overnight, microwave on defrost or thaw in a bowl of cold water.
Ingredient substitutions and tips for making Smoked Brisket Chili:
Directions for making Smoked Brisket Chili:
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- Large Stock Pot
- 2 Slices Bacon (Chopped)
- 1 Medium Onion (Diced- about 2 cups)
- 1 Large Green Bell Pepper (Diced- about 1.5 cups)
- 2 Tablespoons Jalapeno (About 1 jalapeno- depending on size)
- 2 Tablespoons Garlic (Minced)
- 4 Cups Brisket (Cooked, leftover brisket that has been chopped into ½ inch pieces)
- 2 Tablespoons Chili Powder
- 1 ½ Tablespoons Cumin
- ¾ Tablespoon Paprika
- ½ Cup Coffee (Brewed coffee- no coffee grounds)
- 2 Cans Tomatoes (Petite diced)
- 2 Cans Kidney Beans (If you can find them, use chili beans that are hot. Do not rinse.)
- 1 Ear Corn on the Cob (Cut corn off of the cob and use the kernels. If you prefer, you can use canned or frozen corn instead. About 1 cup. )
- 1 Tablespoon Coffee Beef Rub (Traeger Coffee Rub)
- Cook the bacon over medium heat in the stock pot until crispy.
- Add the brisket, chili powder, cumin and, paprika. Stir until well combined.
- Add remaining ingredients and stir.
- Reduce heat to low and cover with a lid. Cook on low, stirring occasionally, for 2 hours.
- After 2 hours, the chili should be nice and thick and rich. If the chili is too thick, add a little water or beef broth until it has reached your desired consistency.
- It's time to eat the brisket chili! Top with cheese and serve! Enjoy!
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