Chili Recipe with Smoked Brisket: The Ultimate Cozy Family Dinner

When it comes to hearty, soul-warming meals, nothing beats a big pot of homemade chili—especially when it’s loaded with smoked brisket.
This Chili Recipe with Smoked Brisket brings together the rich, smoky flavor of slow-cooked beef, tender beans, and a thick, savory sauce that’s perfect for gathering around the table.

Whether you’re using leftover smoked brisket from your last barbecue or smoking some fresh just for this dish, this cozy chili is pure comfort food.
It’s smoky, saucy, hearty—and every bite is packed with bold, rustic flavor your family will absolutely love.

Why You’ll Love This Chili Recipe with Smoked Brisket

• 🍖 Smoky brisket adds incredible depth and richness
• 🥣 Tender beans and thick sauce for that classic chili texture
• 🌶️ Bold spices create a rich, flavorful broth
• 🏡 Family dinner cozy vibes—perfect for chilly evenings
• 🕒 Make ahead friendly — tastes even better the next day!

Why Smoked Brisket Makes the Best Chili

When you swap regular beef for smoked brisket, you take chili to the next level.
Brisket’s deep, wood-fired flavor seeps into the sauce, infusing every spoonful with smoky goodness.

Instead of the typical ground meat texture, you get:

• Tender, meaty chunks that hold up beautifully
• Richness from the smoke and slow-cooking
• A chili that feels hearty and rustic, without being too heavy

It’s the perfect balance between comfort food and bold BBQ flavor.

Ingredients You’ll Need (Serves 4)

• 1½ pounds smoked beef brisket, chopped into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 (14-ounce) can crushed tomatoes
• 1 (14-ounce) can diced tomatoes
• 1 (14-ounce) can kidney beans, drained and rinsed
• 1 (14-ounce) can black beans, drained and rinsed
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon cayenne pepper (optional, for heat)
• Fresh cilantro, shredded cheese, sour cream for serving (optional)

Step-by-step instructions

Step 1: Sauté the Vegetables

In a large heavy-bottomed pot (like a Dutch oven), heat olive oil over medium heat.

Add diced onion, garlic, and bell peppers.
Sauté until softened and fragrant, about 5–7 minutes.

Step 2: Build the Base

Stir in the tomato paste and cook for 1–2 minutes, letting it caramelize slightly.
This deepens the flavor of the whole chili.

Add crushed tomatoes, diced tomatoes, beef broth, kidney beans, black beans, and all the seasonings (chili powder, cumin, paprika, oregano, black pepper, salt, cayenne if using).

Stir everything together into a rich, hearty base.

Step 3: Add the Smoked Brisket

Fold in the chopped smoked brisket, stirring gently to coat it with all the rich flavors.

Let the chili come to a simmer.

Reduce heat to low, cover partially, and let simmer for about 45 minutes to 1 hour, stirring occasionally.
This lets the flavors meld together and tenderizes the brisket even more.

Step 4: Adjust and Serve

Taste the chili and adjust the seasoning as needed—maybe a little extra salt, a splash more broth if you like it thinner, or more cayenne for heat.

Spoon the hot smoked brisket chili into bowls and top with shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.

Get ready to dig in to pure cozy, smoky comfort!

Tips for the Best Smoked Brisket Chili

• Use good smoked brisket: Whether homemade or from a BBQ joint, great brisket = great chili.
• Balance the smoke: If your brisket is very smoky, go lighter on the smoked paprika.
• Customize the beans: Swap in pinto, white beans, or leave them out if you prefer.
• Slow simmer magic: Letting it simmer low and slow makes the flavors richer and more developed.

Cozy Serving Ideas

This hearty chili pairs wonderfully with:

• Warm cornbread with honey butter
• Crusty sourdough bread
• Fresh green salad with ranch dressing
• A cold beer or sweet iced tea

It’s the kind of meal that feels like home with every bite.

Make-Ahead and Storage Tips

• Make-Ahead: Chili always tastes better the next day! Prepare it a day in advance and reheat gently.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Cool completely and freeze for up to 3 months. Thaw in the fridge overnight and reheat slowly.

Variations to Try

🧀 Frequently Asked Questions

Can I use leftover smoked brisket for chili?

Absolutely!
Leftover smoked brisket is perfect—it’s already packed with flavor and tender enough to melt into the chili.

Should I shred or chop smoked brisket for chili?

Chop it into bite-sized cubes.
This gives the chili a hearty texture and ensures you get delicious meaty chunks in every spoonful.

What kind of beans are best for smoked brisket chili?

Kidney beans and black beans are great choices.
They hold their shape during simmering and complement the smoky, beefy flavors perfectly.

Can you make brisket chili in a slow cooker?

Yes!
After sautéing the vegetables and adding everything together, transfer the mixture to a slow cooker. Cook on low for 6–8 hours for incredibly tender results.