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Smoked Brisket Chili

Want an epic way to use leftover brisket? Throw it in a pot with these chili ingredients and have one hell of a warming winter meal!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Appetizer, main, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 6 servings
Calories: 225kcal
Cost: $25


  • 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!