Easy Leftover Smoked Beef Brisket Chili Recipe

A white bowl full of Smoked Brisket Chili Recipe on a counter.

5 from 3 votes

Easy Leftover Smoked Beef Brisket Chili Recipe

Smoked Brisket Chili Recipe made from leftover smoked beef brisket. A great comfort food soup or stew recipe for fall and winter. Includes Instant Pot or slow cooker instructions. Dairy free and easily gluten free.

Prep Time15

Cook Time2

Total Time2 15

Cuisine: American

Course: Main Course, Soup

Servings: servings

Calories: 363kcal

Equipment

Large pot Ideally a Dutch oven, and ideally 7.5+ quarts as this is a lot of food
Measuring Cups
Measuring spoons
Knife
Cutting board
Large Cooking Spoon

Ingredients

1 pound leftover smoked beef brisket approximately 4 cups when coarsely chopped, see note 1
2 Tablespoons bacon fat from cooking the bacon, or vegetable oil
1 cup yellow onion diced (approximately half of 1 medium to large onion)
4 strips bacon
1 red bell pepper seeded and chopped
2 Tablespoons chili powder
½ Tablespoon chipotle chili powder see note 2
1 Tablespoon smoked paprika see note 2
1 Tablespoon ground cumin
1 teaspoon garlic powder
¼ teaspoon salt
1 Tablespoon chipotle peppers in adobo peppers finely diced and in sauce, see note 3
1 beer stout or porter is best
⅓ cup coffee optional but brings great flavor balance
4 ounces diced green chiles heat level of choice
15 ounces fire roasted diced tomatoes (1 can)
15 ounces tomato sauce (1 can)
15 ounces kidney beans drained and rinsed
15 ounces pinto beans drained and rinsed

Instructions

Heat your pot over medium heat.
Add the bacon and cook until crispy, approximately 3-5 minutes.
4 strips bacon
Remove the bacon from the pot and set aside. Leave approximately 2 Tablespoons of bacon fat in the pot and drain the rest.
2 Tablespoons bacon fat
Add your onion to the reserved bacon fat and cook until translucent and starting to soften, approximately 3-5 minutes.
1 cup yellow onion
Add your chopped bell pepper and cook until just softening, 1-2 minutes.
1 red bell pepper
Add the coarsely chopped brisket, chili powders, cumin, paprika, garlic powder, salt, and chipotle in adobo. Stir to combine and cook until fragrant and toasting, approximately 1 minute.
1 pound leftover smoked beef brisket, 2 Tablespoons chili powder, ½ Tablespoon chipotle chili powder, 1 Tablespoon smoked paprika, 1 Tablespoon ground cumin, 1 teaspoon garlic powder, ¼ teaspoon salt, 1 Tablespoon chipotle peppers in adobo
Add the beer and cook until reduced by about half to cook off the alcohol, approximately 1-2 minutes.
1 beer
Add the coffee, green chiles, diced tomatoes, tomato sauce, and beans. Chop the cooked bacon and add back into the pot. Stir to combine and bring to a simmer.
⅓ cup coffee, 4 ounces diced green chiles, 15 ounces fire roasted diced tomatoes, 15 ounces tomato sauce, 15 ounces kidney beans, 15 ounces pinto beans, 4 strips bacon
Reduce heat, cover, and simmer for at least 30 minutes, ideally 2 hours or longer.
Season to taste as desired with salt. To make it spicier add more chili powder, hot sauce, or chipotle. Serve with your favorite toppings such as cornbread, corn chips, sour cream, cheese, jalapeno, pickled jalapeno, cilantro, salsa, etc.

Notes

The beef will continue to break up as you stir it. Consider this when you choose how large to cut the beef chunks. For larger chunks, minimize stirring.
You can substitute plain paprika for smoked, or more plain chili powder for the chipotle chili powder. But it is recommended to keep at least one to bring forward the smoky flavors.
I like to buy my chipotle peppers in adobo pre-chopped and in the sauce. If you use the can with the whole peppers, finely chop the peppers and mix with the adobo sauce to measure out. The more pepper chunks you include, the spicier it will be.

This chili tends to mellow in how spicy it is the next day.
This chili is approximately a medium heat when eaten fresh (mild the next day). Adjust spicy flavors up or down as desired (chili powders, chipotle in adobo, hot sauce, etc).

Nutrition