There is nothing like chili to warm you up!
But why not take it to the next level and use brisket!
I have folks clamoring for this at my cookouts!
I also love it because you can prepare it ahead of time or just use leftover brisket. Which leaves you more time to hang out with your friends and family!
Rather than slaving over the grill!
However you don’t want to end with chewy brisket, so make sure you follow all my steps below correctly!
Some Chili Advice
Different recipes are tailored to suit people’s tastes.
Chili powder, for example, has a wide range of flavors and intensities.
It will be a mix of dark, light, spicy, and even smoky. It all boils down to how comfortable you make flavor-specific alterations to a recipe.
Some people love it, some despise it, and still, others love it.
If you’re not a fan of the earthy flavor that cumin imparts, you can omit it entirely or reduce the amount used by half.
Using Leftover Brisket?
If you have some leftover brisket from a cookout, you can also use that! It will cut down on your cooking time.
Plus we all know that leftovers taste even better!
Just make sure to dice into bite-size pieces and add mid-way through the cook.
What Kind of Beans Should I Use In My Chili?
When it comes to selecting beans for chili, you have a variety of options:
In the United States and Northwestern Mexico, this bean is the most popular and most often used. In Mexican cuisine, it is used in chili, mashed, and refried.
These beans, commonly used in chili, have high levels of protein, omega-3 fatty acids, iron, and antioxidants.
Soups, stews, tacos, and chili are all examples of dishes where this little bean can be found. Black beans are legumes, which means they’re high in fiber and protein, making them an excellent source of both.
Italian White Beans are another name for these beans. Silky and nutty, they are well known for their use in Minestrone but may be used in a wide range of cuisines, such as chili, as well.
There are plenty of beans to choose from while making chili. I’m a huge fan of using a variety of different types and sizes.
Toppings You Can Use For Your Chili
- Sour cream
- Shredded cheese
- Crushed Doritos
- Diced onion
- Sliced avocado
- Chopped scallions or green onions
- Sliced jalapenos
- Hot sauce
Pick and choose the ones you like most. Chili’s toppings, much like smoothie bowls, are typically the most delicious part!
What You Can Serve With Brisket Chili On
- Corn Torillas
- Fluffy White Rice
- Baked Potato
- Flour Torilla that has been baked into a bowl
And don’t forget to pair your brisket chili with a slice of our vegan cornbread!
Substitutions In This Brisket Chili Recipe
Beans: Your choice of beans can be used in this recipe. In my recipe, I use dark kidney and black beans, but you could also use pinto, light kidney, red, or chickpeas.
Consider using a tri-bean mixture instead. Make the proportion of ingredients consistent by using two 15 ounce cans of the same product.
Tomatoes: The sort of canned tomatoes you use has the most impact on the chili’s texture and consistency.
Use mashed tomatoes and tomato sauce instead of diced tomatoes if you prefer your chili a little saucier. Use 28 ounces of diced tomatoes and 14 ounces of either crushed tomatoes or tomato sauce for those who want a more chunky/textured chili.
Peppers: Yellow or orange bell peppers, which have a richer flavor than green ones and contrast nicely with the red tomatoes, are my preferred choice.
You are free to use whichever type of pepper you like. If you prefer your food a little spicier, throw in a jalapeño pepper!
Corn: If you don’t like corn in your chili, leave it out. Because it, like the peppers, adds a hint of sweetness to the chili without the need for additional sweetener, I like to include it in this brisket chili recipe.
Simple Brisket Chili Recipe
There’s nothing better than a bowl of brisket chili on a cold winter day.
Beans are a personal preference in chili, but you can exclude them if you want.
Serve with skillet cornbread, and you’ve got a supper that’s going to keep you warm all night.
The brown sugar in this brisket chili recipe can be substituted with a half spoonful of honey or molasses, or a combination of both, depending on your personal preference.
This pot of chili is meant to be flexible, so feel free to experiment with other ingredients.
It’s easily forgivable and adaptable to your tastes.
Ingredients For Smoked Brisket Chili
- 2 pounds smoked brisket (cut into small cubes)
- 1 large diced white onion (you can use green onions) – see what type of onion you should use for chili here
- 1 medium green bell pepper (diced)
- 2 cloves garlic (minced)
- 2 teaspoons garlic powder or 2 garlic cloves
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- ½ teaspoon ground mustard
- 1 46 fl oz can tomato sauce
- 1 28 oz can diced tomatoes
- 1 15 oz can pinto or kidney beans (drained and rinsed)
- 1 15 oz can black beans (drained and rinsed)
- 1 cup of green pepper
- 1 Tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon black pepper (optional)
- ½ Tablespoon brown sugar
- Kosher salt and pepper (to taste)
- 1 yellow onion (optional)
Step 1: Pan-fry the onions and peppers. Preheat your stove to medium heat with a large dutch oven or cast iron pot.
Step 2: In a large skillet, drizzle the olive oil and mix in the diced peppers and onions.
Cook for 5-6 minutes, or until the peppers are tender and the onions are transparent. Cook for another couple of minutes after adding the garlic.
Step 3: Add the other ingredients to the brisket chili. Toss in the chopped brisket and toss gently in a stockpot until everything is well mixed.
Step 4: Combine the beans, tomatoes, green pepper, and seasonings in a large mixing bowl. Taste and season with additional salt, pepper, chili powder, or other seasonings if necessary. Stir until everything is thoroughly blended.
Step 5: Cook the chili. Reduce to a low heat setting and cover. Allow for at least 30 minutes, or up to 2 hours, of cooking time, stirring occasionally.
Step 6: Serve right away. Garnish the cooked brisket chili with grated cheese, diced onions, sour cream, or your favorite toppings!
Smoked Brisket Chili
- 2 Pounds Smoked brisket (cut into small cubes)
- 1 Large diced white onion (you can use green onions)
- 1 Medium green bell pepper (diced)
- 2 Cloves garlic (minced) or 2 tsp garlic powder
- 2 tsp Onion powder
- 2 tsp Ground cumin
- ½ tsp Ground mustard
- 1 46 fl oz Tomato sauce
- 1 28 fl oz Diced tomatoes
- 1 15 oz Can pinto or kidney beans (drained and rinsed)
- 1 15 oz Black beans (drained and rinsed)
- 1 cup Green pepper
- 1 tbsp Olive oil
- 2 tsp Chili powder
- 1 tsp Black pepper
- ½ tbsp Brown sugar
- Kosher salt and pepper (to taste)
- 1 Yellow onion (optional)
- Pan-fry the onions and peppers. Preheat your stove to medium heat with a large dutch oven or cast iron pot.
- In a large skillet, drizzle the olive oil and mix in the diced peppers and onions. Cook for 5-6 minutes, or until the peppers are tender and the onions are transparent. Cook for another couple of minutes after adding the garlic.
- Add the other ingredients to the brisket chili. Toss in the chopped brisket and toss gently in a stockpot until everything is well mixed.
- Combine the beans, tomatoes, green pepper, and seasonings in a large mixing bowl. Taste and season with additional salt, pepper, chili powder, or other seasonings if necessary. Stir until everything is thoroughly blended.
- Cook the chili. Reduce to a low heat setting and cover. Allow for at least 30 minutes, or up to 2 hours, of cooking time, stirring occasionally.
- Serve right away. Garnish the cooked brisket chili with grated cheese, diced onions, sour cream, or your favorite toppings!
The brisket chili is a “dump and go” recipe where you throw everything in the pot and let it cook on its own. It’s perfect for those hectic weekdays.
All you have to do is throw the rest of the ingredients in a bowl and mix them! The brisket will be ready in a few hours.
For a more elaborate rich dish, you can add more ingredients to your favorite recipe such as baked potato. Try it and see how you can mix things up to make a unique recipe. Just have fun with it!
Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!
You can read more on our About Us page.
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