Smoked Brisket Chili
Use your leftover brisket in this easy Smoked Brisket Chili that's bursting with flavor!
Servings: 6
Calories: 299kcal
Ingredients
Chili Seasoning
- 1 ½ Tablespoon chili powder
- 1 Tablespoon garlic powder
- 1 Tablespoon smoked paprika
- 1 Tablespoon cumin
- 2 teaspoon onion powder
- ½ teaspoon black pepper
Chili
- 1.5 pounds leftover brisket cut into 1 inch cubes
- 8 slices cooked bacon chopped
- 1 Tablespoon olive oil
- 1 onion diced
- 6 ounces tomato paste
- 3 cans diced tomatoes 14.5 ounces each
- 32 ounces beef broth
- 1 chicken bouillon cube
- 2 cans chili beans 15.5 ounces each
Instructions
- Preheat the smoker to 250 degrees Fahrenheit with the dutch oven on it.
- In a small bowl mix together the Chili seasoning.
- Add the Olive oil and onions to the dutch oven. Let the onions saute for 5-6 minutes until soft
- Once the onions are soft add the rest of the chili ingredients and the chili seasoning and stir until combined.
- Close the lid of the smoker and let the chili smoke for 3 hours, stirring every 30 minutes.
- After 3 hours of smoking, remove from the smoker and serve with your favorite toppings.
Notes
FRIDGE: Transfer leftovers to an airtight container, then store in the fridge for 3-4 days.
FREEZER: Place chili into an airtight container or freezer bag and store in the freezer for up to 6 months.
Nutrition
Calories: 299kcal | Carbohydrates: 19g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 72mg | Sodium: 1133mg | Potassium: 1267mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1854IU | Vitamin C: 27mg | Calcium: 117mg | Iron: 7mg