What’s better than a perfectly tender smoked beef? Turning the leftovers into the most amazing smoked brisket chili you’ve ever tried! Satisfying beefiness, a spicy tomato-based sauce, and hearty smoky goodness for comfort food on steroids.

Enjoying a comforting, hot bowl of smoked brisket chili topped with grated cheese and sliced green onions.

We found briskets on sale and stocked the freezer up. Then, when we were working on perfecting my smoked brisket recipe, we had tons of leftovers. After Googling ways to use brisket leftovers, we decided chili was the ideal way to warm up the fall chill.

That decision was one I’ve never regretted. And it was even better the next day, so we froze half of it for later and pigged out on the other half.

A steaming pot of chili made with leftover smoked brisket.

The Secrets to Great Chili

Start with a flavor-packed foundation. Bacon is #1, then use the rendered bacon fat to sauté the onions and garlic.
We’re using brisket with a 25-30% fat ratio, which makes chili even better. But you’ll want meat with a minimum of a 20% fat to 80% meat ratio for the best mouthfeel. Then brown the meat for that tasty Maillard reaction.
Toast the spices in a little oil to develop their flavor and wake up the essential oils. We also like a chili powder with a variety of peppers (ancho, chipotle, guajillo, etc.) for fruitiness, heat, and smokiness.
Tomato paste is already concentrated with extra umami and that gorgeous deep rust color, and adding it to the spices also improves the flavor.
Beer, stock, and coffee add depth of flavor without overwhelming it. Then add the broth and simmer low and slow so the flavors marry and the stew thickens.

How to Make Smoked Brisket Chili

Fry the bacon, saute the aromatics, add the beef and the liquids.

Fry the bacon, sauté the aromatics, add the smoked brisket, then add the vegetables.

Add the beans and spices, and simmer until done.

Add the beans and simmer for an hour or two.

Recipe Twists and Tips

Mixing and matching different types of beans like pinto or black beans will provide more texture and flavor.
Smoked turkey instead of brisket will give you a leaner yet still delicious chili.
If you like thicker chili, crush a few tortilla chips into it. It also adds an interesting Mexican flair.

Serving up freshly simmered chili made with smoked brisket.

Make-Ahead and Storage Instructions

Chili is even better the next day because the flavors have time to marry. Make it, let it cool completely, then transfer it to an airtight container. It stores in the fridge for 2-3 days or in the freezer for 2-3 months.

Making a Chili Bar

We love setting up a bar with chili toppings. Shredded cheese, salsa, pico de gallo, tortilla chips, sour cream, diced onions, guacamole, pickled jalapeños, and black olives are just a beginning. Then let everyone assemble their own.

Please let me know in the comments if you have other ideas for tasty toppings.