If you own a Pellet Grill or Vertical Smoker you’ve either made brisket before or it’s on your to-do list. The question then becomes, what to do with all that leftover beef? Well, that’s exactly what this Smoked Brisket Chili Recipe is for. Turn leftover brisket into a delicious and satisfying Sunday afternoon lunch.
Smoked Brisket Chili
Ingredients
- 2 lbs of brisket trimmed and cut into small chunks
- 1 15 oz can of kidney beans drained and rinsed
- 1 28 oz can of crushed tomatoes
- 2 Tbl chili powder (adjust according to taste)
- 1 large onion finely chopped
- 3 garlic cloves minced
- 2 cups beef stock
- 2 Tbl olive oil
- Salt and pepper to taste
- Optional garnishes sour cream, shredded cheese, chopped green onions, cilantro
Instructions
- Prepare the Brisket: Season brisket chunks with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add the brisket and cook until browned on all sides, about 8-10 minutes. Remove brisket from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion and minced garlic. Sauté until the onions are translucent and soft, about 5 minutes.
- Combine Ingredients: Return the brisket to the pot. Add the crushed tomatoes, kidney beans, chili powder, and beef stock. Stir well to combine all the ingredients.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2-3 hours, stirring occasionally, until the brisket is tender and the chili has thickened. If the chili gets too thick, you can add more beef stock to reach your desired consistency.
- Final Seasoning: Taste the chili and adjust the seasoning with more salt, pepper, or chili powder as needed.
- Serve: Ladle the brisket chili into bowls and garnish with your choice of sour cream, shredded cheese, chopped green onions, or cilantro.
Notes
Enjoy the deep, complex flavors of this delicious brisket chili with your family or guests. It’s guaranteed to warm you up from the inside out!
Note: This brisket chili tastes even better the next day as the flavors have more time to meld together. Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
This brisket chili recipe generously serves 6 to 8 people, making it ideal for family dinners or small gatherings. Adjust the portion sizes if serving as part of a larger meal with multiple dishes.
Nutrition
Serving: 8ozCalories: 450kcalCarbohydrates: 90gProtein: 35gFat: 20gSaturated Fat: 7gCholesterol: 90mgSodium: 870mgFiber: 8gSugar: 6g
Tried this recipe?Let us know how it was!
