Smoked Brisket Chili

Leftover brisket? Don’t you dare toss it. This is one of those cold-night, gameday, comfort-food classics that tastes like you worked way harder than you did. Smoky, thick, and packed with brisket in every bite - this chili is the reason I cook extra brisket.

Why this chili hits different:

Instead of simmering on the stovetop, we’re building everything in a Dutch oven and letting the smoker do the heavy lifting. That extra smoke mingles with the tomato base, the peppers, and the chili seasoning - and your leftover brisket turns into the main character.

Step-by-Step Recipe Video:

Ingredients:

• 2.5 lbs smoked chopped brisket

• 1 TBSP beef tallow (for sautéing)

• 1.5 large yellow onions (diced)

• 1 green bell pepper (diced)

• 1 red bell pepper (diced)

• 5 cloves garlic (minced)

• 1 jalapeño (seeds removed & diced)

• 2 (16 oz) cans kidney beans (drained)

• 1 (15 oz) can chili beans (drained)

• 2 (10 oz) cans Hatch fire-roasted diced tomatoes

• 22 oz tomato sauce

• 2 TBSP tomato paste

• 2½ cups beef broth

• 1 TBSP Worcestershire sauce

• 1 TBSP of My Stew’s BBQ Chipotle Pepper Sauce

• 5 TBSP HowToBBQRight / Killer Hogs Bonafide Chili Seasoning

Optional toppings: shredded cheese, sour cream, cornbread, corn chips, sliced jalapeños

Instructions:

1) Preheat the smoker

Preheat your smoker to 250°F.

2) Sauté the base

Heat beef tallow in a Dutch oven over medium heat. Add onions + red and green bell peppers. Sauté about 10 minutes until softened.

3) Add the aromatics

Add jalapeño + garlic and stir until fragrant (about 30–60 seconds).

4) Build the chili

Stir in fire-roasted tomatoes, tomato sauce, tomato paste, beef broth, beans, and chopped brisket.

5) Season it

Add Chipotle Pepper Sauce, Worcestershire sauce, and Bonafide Chili Seasoning. Stir well - make sure that tomato paste gets fully worked in.

6) Smoke it (uncovered first)

Place the Dutch oven uncovered on the smoker. Smoke for 2.5 hours, stirring every 30 minutes.

7) Cover and finish

Cover the Dutch oven and cook 1 more hour.

8) Rest + serve

Pull it off, let it rest 10–15 minutes, then serve hot. Load it up with cheese, sour cream, cornbread, and/or corn chips.

Equipment/Products:

• Z Grills 700D4E Pellet Grill

• Lodge Cast Iron Dutch Oven

• Royal Oak Charcoal & Hickory Pellets

AFFILIATE DISCLOSURE:

Some of the links used in the post are affiliate links, so if you purchase through them, I will get a small commission at no extra cost to you.