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Smoked Brisket Chili

Use your leftover brisket in this easy Smoked Brisket Chili that's bursting with flavor!
Prep Time15 minutes
Course: Main Course
Cuisine: American
Keyword: Smoked Brisket Chili
Servings: 6
Calories: 299kcal
Author: Julie Evink

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