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Smoked Brisket Chili

A comforting dish combining smoked brisket and chili spices, perfect for gatherings or quiet nights in.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs smoked brisket chopped
  • 1 tbsp olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 green bell pepper diced
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 2 cups beef broth
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1/4 cup fresh cilantro chopped (for garnish)

Equipment

  • Large pot or Dutch oven
  • Wood smoker or grill for brisket
  • Cutting board
  • Sharp knife
  • Wood chips (hickory or mesquite)

Method
 

  1. Smoke the brisket until tender.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the onion, garlic, and green bell pepper, cooking until softened, about 5 minutes.
  4. Stir in the chili powder, cumin, smoked paprika, salt, and black pepper.
  5. Add the chopped smoked brisket to the pot, stirring to combine.
  6. Pour in the beef broth and crushed tomatoes, stirring well.
  7. Stir in the kidney beans and Worcestershire sauce.
  8. Bring the mixture to a boil, then reduce the heat to low.
  9. Let it simmer uncovered for about 1.5 hours, stirring occasionally.
  10. Serve hot topped with fresh cilantro.

Notes

For even better flavor, let the chili sit for a few hours or overnight.