Packed with smoky flavor and oodles of chunky goodness, Smoked Brisket Chili gets a double dose of smoke from the smoked brisket and from finishing the chili on your smoker. Add some flavor to your day with this outrageously good chili!
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The Ultimate Comfort Food: Rich and Smoky Brisket Chili
There are few dishes that evoke the feeling of warmth, heartiness, and pure satisfaction quite like a perfectly crafted chili. But when you introduce the rich, deep flavors of slow-smoked beef brisket, you elevate a classic comfort food to an entirely new level. This isn’t just any chili; this is Smoked Brisket Chili, a robust and incredibly flavorful masterpiece that promises a memorable meal every time. It’s truly a standout, offering an unparalleled depth that regular chili can only dream of achieving.
Whether you’re looking for an ingenious way to utilize leftover smoked brisket, or perhaps you’ve had a brisket smoking session that didn’t quite hit the mark and needs a delicious redemption, this recipe is your perfect solution. And for those who, like me, simply adore this chili, you might even find yourself smoking a brisket flat specifically to create this amazing dish! The preparation brings an exciting aroma to your kitchen, hinting at the hearty, flavorful meal to come.
Imagine succulent chunks of tender, smoky brisket swimming in a thick, savory chili base, imbued with layers of complex spices and a gentle, customizable heat. Every spoonful delivers a delightful explosion of taste and texture, far surpassing any ordinary chili experience. It’s robust, it’s satisfying, and it truly makes leftover brisket shine like never before. Get ready to transform your kitchen into a hub of irresistible aromas and dive into the art of making the best smoked brisket chili you’ve ever tasted!
Why You’ll Adore This Smoked Brisket Chili
This Smoked Brisket Chili isn’t just a meal; it’s an experience. It delivers on all fronts, promising a dish that is not only delicious but also incredibly versatile and rewarding to make. Here’s what makes it an absolute favorite, distinguishing it from countless other chili recipes:
- Unmatched Smoky Depth: The star of the show is, of course, the smoked brisket. This recipe takes that smoky goodness and amplifies it by finishing the chili on the smoker, infusing every spoonful with an unparalleled BBQ aroma and flavor. This double dose of smoke is a game-changer, setting it far apart from any stovetop chili.
- Hearty, Meaty, and Hugely Satisfying: With generous chunks of tender brisket, this chili is incredibly substantial. It’s a complete meal in a bowl, perfect for warding off a chill on a cold day, fueling up after a long day’s work, or satisfying even the biggest appetites. You won’t leave the table hungry!
- Customizable Spice Level: Whether you prefer a mild warmth that tickles your taste buds or a fiery kick that leaves a pleasant burn, this chili can be tailored precisely to your palate. The recipe provides a perfect baseline, and with a simple adjustment of chipotle powder or the addition of extra jalapeños, you can dial the heat up or down to your liking, ensuring everyone at your table enjoys it.
- The Ultimate Brisket Revival: Got leftover brisket that’s a bit dry from an earlier cook? This recipe breathes new life into it! The slow simmer in the rich chili liquid tenderizes the meat, transforming it into incredibly moist and flavorful bites. It’s also an excellent way to make the most of a brisket that didn’t turn out quite as expected from the smoker, giving it a delicious second chance.
- An Instant Crowd-Pleaser: Serving this chili at gatherings, game day parties, or family dinners is guaranteed to impress. Its unique flavor profile, combined with its satisfying nature and rustic appeal, makes it a conversation starter and a dish that guests will rave about long after the last spoonful has been savored. It’s the perfect centerpiece for any casual get-together.
Essential Ingredients for an Exceptional Smoked Brisket Chili
Creating an outstanding Smoked Brisket Chili begins with selecting the right ingredients. Each component plays a crucial role in building the layered flavors and hearty texture that define this recipe. Here’s a closer look at what you’ll need, along with tips for selection:
- Cooking oil: Any neutral cooking oil like canola, vegetable, or olive oil will work perfectly for sautéing your aromatics. Its main role is to facilitate the softening of vegetables and blooming of spices.
- Onion: A large yellow or white cooking onion, finely diced, forms the aromatic base of our chili, providing essential sweetness and a robust savory foundation.
- Bell pepper: Green bell pepper is traditionally used in chili for its slightly bitter, fresh flavor that effectively balances the richness of the meat and spices. You can use red or yellow bell peppers for a sweeter profile if you prefer.
- Garlic: Freshly minced garlic is an absolute must-have for its pungent aroma and intense flavor, which is integral to the authentic taste of any good chili.
- Chili powder: This is the backbone of chili flavor, typically comprising a thoughtful blend of dried chiles, cumin, oregano, and sometimes garlic powder. It provides a foundational warmth and color.
- Cumin: Earthy, warm, and slightly musky, ground cumin is a signature spice in chili, significantly enhancing its savory notes and adding depth.
- Oregano: Dried oregano, especially Mexican oregano, adds a distinctive herbaceous, slightly citrusy note that complements the other bold spices beautifully, providing balance.
- Smoked paprika: For an extra layer of smoky depth that harmonizes wonderfully with the smoked brisket, quality smoked paprika is a must-have ingredient, enriching the chili’s overall aroma and taste.
- Chipotle powder: This spice provides both heat and a unique, wonderful smoky, earthy flavor derived from dried, smoked jalapeños. Adjust the quantity carefully to control your chili’s desired spice level.
- Tomato paste: A concentrated burst of umami and sweetness, tomato paste thickens the chili and dramatically deepens its overall flavor profile, adding richness.
- Dark beer: An amber lager, porter, or a similar dark beer adds incredible depth, complexity, and a subtle malty sweetness that pairs exceptionally well with beef. We’ll discuss non-alcoholic alternatives below if you prefer.
- Beef broth: Opt for low-sodium or no-sodium beef broth. This allows you precise control over the overall saltiness of your chili, ensuring it’s perfectly seasoned without becoming overly salty, especially given the brisket’s existing seasoning.
- Canned diced tomatoes: A 28-ounce can provides chunky texture and bright, acidic tomato flavor that cuts through the richness and forms part of the chili’s body.
- Canned crushed tomatoes: A 28-ounce can creates the rich, thick, and smooth tomato base of the chili, contributing to its luscious texture.
- Smoked brisket: Approximately 2 pounds, or about 6 cups once diced. This is the heart of our chili, providing incredible flavor and succulent, tender meaty bites that define the dish.
- Masa harina: Instant corn masa flour, mixed with water to create a smooth slurry, is an optional but highly recommended thickener. It adds a subtle, authentic corn flavor that beautifully rounds out the chili and gives it a velvety texture.
- Canned beans: I favor a mix of kidney and black beans for their varying textures and earthy flavors, but feel free to use your favorite variety or a combination. Always ensure they are thoroughly drained and rinsed before adding to reduce excess sodium and starch.
- Salt and pepper: Essential for seasoning to taste. Remember to always adjust these at the very end of the cooking process to ensure perfect flavor balance, taking into account the seasoning already present on the brisket.
Crafting the Perfect Brisket Chili: A Deep Dive into Key Ingredients
Understanding the fundamental role of each ingredient goes a long way in appreciating the depth and complexity of this smoked brisket chili. Beyond just a simple list, let’s explore how these carefully chosen elements contribute to the final extraordinary flavor and texture of this beloved dish.
The Star: Smoked Brisket
The choice of brisket is paramount to this recipe’s success. Ideally, you’ll be using a brisket that has been smoked low and slow, imparting that signature tenderness and rich, smoky flavor. This recipe is incredibly forgiving and versatile: it’s perfect for using up a perfectly cooked piece of meat, or even a brisket that might have dried out a little during its initial smoke. The chili acts as a perfect vehicle for rehydration and flavor infusion, transforming any brisket into incredibly succulent bites. As the cubed brisket slowly tenderizes further while simmering in the rich chili base, it absorbs all the aromatic spices and tomato goodness. This “double dose” of smoke—from the brisket itself and from finishing the chili on the smoker—is what truly sets this recipe apart from any other chili you’ve tasted, creating an unforgettable BBQ-inspired flavor.
The Flavor Foundation: Spices and Aromatics
The blend of spices and fresh aromatics in this chili is carefully chosen to create a robust, layered, and authentic flavor profile. Onions and bell peppers are gently sautéed until soft and translucent, creating a sweet and savory foundation upon which the other flavors can build. Minced fresh garlic adds a sharp, pungent, and indispensable aromatic kick. The meticulously selected spice blend, including chili powder for its foundational warmth, earthy cumin, herbaceous oregano, and smoky paprika, provides layers of warmth, earthiness, and additional smoky notes that echo the brisket. Chipotle powder is where you control the heat, bringing a specific, deep smoky spice that differs from generic chili flakes. If you prefer a milder chili, you can easily reduce the amount of chipotle powder. For those who crave more fire, don’t hesitate to increase it! The crucial method of adding dry spices to warm oil after sautéing the vegetables helps to “bloom” them, releasing their essential oils and intensifying their flavors before the liquids are added, maximizing their impact.
The Liquid Gold: Beer and Broth
The liquid components are crucial for developing the chili’s body, texture, and complex flavor. Dark beer, such as an amber lager, porter, or stout, introduces a unique malty sweetness, a subtle bitterness, and a layer of complexity that beautifully cuts through the richness of the brisket and tomato, providing a depth water or plain broth simply cannot replicate. While the alcohol cooks off during the simmering process, it leaves behind a nuanced taste. Beef broth extends the savory beef notes and provides the necessary liquid for the chili to simmer slowly and for the brisket to become exquisitely fork-tender. Using low or no-sodium beef broth is a smart culinary move, allowing you complete control over the final seasoning of your dish, which is particularly important since your smoked brisket might already be well-seasoned with its own rub.
Do You Have To Add Beer To Chili?
While beer undeniably adds a wonderful depth of flavor, a rich complexity, and much-needed liquid to chili, it’s absolutely not mandatory. Many delicious chili recipes, including my own, are made without it. The alcohol cooks off during the long simmering process, leaving behind its characteristic flavor contributions rather than an alcoholic taste. However, if you prefer to omit it for any reason – dietary, preference, or availability – there are several excellent substitutes that will still yield a fantastic chili.
You can simply increase the amount of beef broth to compensate for the liquid volume. Alternatively, chicken broth can be used for a slightly different, lighter profile. Apple cider can introduce a subtle sweetness and tang that can be quite pleasant, while water is always an option if you want the other ingredients, particularly the brisket and spices, to truly shine through without any additional flavor nuances. Some chili enthusiasts even swear by a splash of coffee or a dash of Worcestershire sauce for added umami and depth without using beer. For example, my highly rated Over-The-Top Chili recipe is incredibly delicious and doesn’t use any beer!
The key is to replace the liquid volume and ensure you are still building complex flavors through your robust spice blend and other rich ingredients. Don’t be afraid to experiment with different substitutes to find what you like best – chili is a very personal dish!
Step-by-Step: How To Make The Best Smoked Brisket Chili
Crafting this incredible Smoked Brisket Chili is a straightforward process, but following these steps carefully will ensure a rich, flavorful, and perfectly textured outcome. Here’s how to bring all the delicious components together to create your masterpiece:
- Sauté Aromatics: Begin by heating the cooking oil in a large, heavy-bottomed pot (a Dutch oven is ideal) over medium heat. Add the finely diced onion and sauté for approximately 5 minutes, or until it starts to soften and become translucent. Next, introduce the diced bell pepper and minced garlic to the pot. Continue to cook for another 3-5 minutes, stirring occasionally, until the onion is fully soft and the garlic is wonderfully fragrant. Be vigilant not to burn the garlic, as this can impart a bitter taste.
- Bloom the Spices: This is a crucial step for maximizing flavor. Carefully remove the pot from the heat. Add the chili powder, ground cumin, dried oregano, smoked paprika, and chipotle powder to the softened vegetables. Stir vigorously to thoroughly coat the vegetables with the spices. Allow the residual heat of the pot and oil to “bloom” the spices for about 1 minute. This process releases their essential oils, intensifying their full aromatic potential before the liquids are added.
- Combine Liquids and Brisket: If necessary, return the pot to very low heat. Stir in the tomato paste until it is well combined with the spiced vegetables. Then, pour in the dark beer (if using), beef broth, canned diced tomatoes, and canned crushed tomatoes. Mix everything thoroughly until well incorporated. Finally, add the cubed smoked beef brisket. Ensure all ingredients are well-distributed and submerged in the flavorful liquid.
- Simmer for Deep Flavor: Place the pot of chili on your smoker, preheated to a stable temperature of 350°F (175°C), and let it simmer for 45-60 minutes. Alternatively, you can simmer it on your stovetop over low heat. The goal during this phase is to allow all the incredible flavors to meld and for the brisket to become incredibly tender. Keep a watchful eye on the consistency; if the chili starts to get too thick for your liking, add more beef broth a quarter-cup at a time. You can also place a lid partially on the pot to reduce evaporation. Stir frequently to prevent any sticking to the bottom of the pot.
- Thicken with Masa (Optional but Recommended): In a small bowl, whisk together the masa harina with 1/2 cup of cold water until a smooth slurry forms, with no lumps. Once the brisket is fall-apart tender (test a piece with a fork for desired softness), stir half of the masa slurry into the simmering chili. Continue to simmer for about 3 minutes, stirring constantly, until the chili visibly thickens to your preference. If you desire an even thicker chili, gradually add more of the masa slurry, stirring after each addition until your preferred consistency is reached. Masa not only thickens but also adds a subtle, authentic corn flavor that beautifully rounds out the chili.
- Final Touches and Serve: Add the thoroughly drained and rinsed canned beans to the chili and stir them in gently. Allow them to warm through for a few minutes. Now, it’s time for the critical final step: taste the chili and adjust the seasonings with salt and freshly ground black pepper as needed. Remember that your smoked brisket might already be well-seasoned, so season carefully, tasting as you go. Serve your delicious Smoked Brisket Chili hot with an array of your favorite toppings!
When Do You Season Chili? Expert Tips for Perfect Flavor Balance
The timing of seasoning your chili, particularly with salt and pepper, is often overlooked but more important than you might think. For this Smoked Brisket Chili, I strongly recommend waiting until the very end of the cooking process to make your final adjustments. Here’s a detailed explanation of why this approach yields the best results and how to execute it perfectly:
When you aggressively season your brisket before smoking it – applying a generous rub of coarse salt, pepper, and other spices – a significant amount of that seasoning will naturally transfer into the chili as the brisket simmers. The rich, savory juices released from the meat during cooking will carry these flavors into the chili base. If you add salt and pepper early in the chili-making process, before these flavors have fully developed and integrated, you run a very real risk of over-salting the dish once the brisket’s seasoning has fully permeated the entire pot.
By waiting to adjust the seasonings at the very end, after the chili has had ample time to simmer, and all the flavors have thoroughly melded and concentrated, you can accurately assess the overall taste. This allows you to add just the precise amount of salt to enhance all the ingredients and brighten the flavors without making it unpleasantly salty. Furthermore, freshly ground black pepper added towards the end offers a brighter, more pungent flavor and aroma compared to pepper that has been cooked for an extended period. Always taste, adjust incrementally, and taste again until you reach chili perfection. This patient approach guarantees a perfectly balanced and seasoned pot of chili every time.
Chef Jenn’s Top Tips for Brisket Chili Perfection
To ensure your Smoked Brisket Chili is nothing short of spectacular, delivering maximum flavor and enjoyment, keep these expert tips in mind. They cover everything from cooking techniques to serving strategies:
- Maximize Smoky Flavor on the Smoker: For an unparalleled smoky depth that truly elevates this dish, cooking your chili on the smoker is highly recommended! I typically set my Traeger smoker to a consistent temperature of around 350°F (175°C) for the main simmering period. For an even deeper, more intense smoke flavor that permeates every component, I’ll often give it an additional 30 minutes at a lower temperature, around 180°F (82°C), towards the end of the cooking time. This allows the chili to slowly absorb more of that wonderful wood smoke. Experiment with different woods like hickory, oak, or mesquite, as each can lend unique characteristics to your chili.
- Master Your Spice Level: The beauty of homemade chili lies in its adaptability. Adjust the spices, particularly the chipotle powder, to perfectly match your preferred heat level. If you’re a spice fiend, don’t be shy – a little extra can go a long way. If you’re serving a mixed crowd with varying heat tolerances, consider making it a touch milder and offering an assortment of hot sauces on the side for individual customization.
- The Ultimate Chili Bar Experience: Feeding a crowd or hosting a casual gathering? Transform your chili into an exciting “chili bar”! Prepare a big pot of your glorious smoked brisket chili and then set out an array of small bowls filled with an abundance of diverse toppings. This interactive approach lets each guest become their own chili artist, mixing and matching their favorite garnishes to create a personalized bowl. It’s perfect for parties, game days, and takes the pressure off individual preferences, making hosting a breeze.
- Plan Ahead for Optimal Flavor: It’s a culinary secret that chili, like many stews and soups, often tastes even better the day after it’s made. The flavors have more time to meld, marry, and deepen, resulting in a richer, more cohesive taste profile. Consider making a large batch a day in advance, refrigerating it overnight, and gently reheating it before serving. This not only enhances the flavor but also makes entertaining or busy weeknights much easier!
- Don’t Rush the Simmer: The simmering stage is where all the culinary magic truly happens. It’s absolutely crucial for tenderizing the brisket to perfection and allowing all the complex spices and aromatics to fully infuse the liquid, creating a harmonious blend of flavors. Do not cut this time short. If cooking on the stovetop, ensure it’s a gentle simmer, not a vigorous rolling boil, to prevent scorching and ensure even, gradual cooking without breaking down the ingredients too much.
Serving Suggestions & How To Top Your Smoked Brisket Chili
A bowl of hot, hearty chili is a complete meal in itself, but the right toppings can elevate it from great to truly extraordinary. Think of them as the perfect flourish, adding contrasting textures, cooling elements, or an extra burst of flavor. Here are some of my favorite ways to crown your Smoked Brisket Chili, making it a personalized culinary delight for every guest or family member:
- Sour Cream or Greek Yogurt: A generous dollop of cool, creamy sour cream or tangy Greek yogurt is a classic and indispensable choice. It provides a delightful tang and helps to mellow out any lingering heat, adding a luxurious mouthfeel and balancing the rich flavors.
- Shredded Cheddar Cheese: Sharp or mild, freshly shredded cheddar cheese melts beautifully into the hot chili, contributing a salty, gooey, and undeniably comforting cheesy goodness. Other great cheese options include Monterey Jack, Colby, or a vibrant Mexican blend.
- Diced Red or White Onion: For a fresh, pungent bite and a satisfying, crisp crunch, finely diced raw onion is a fantastic addition. Red onion offers a slightly milder flavor, while white onion provides a more intense zing, adding layers of freshness.
- Sliced or Pickled Jalapeños: If you crave more heat and a burst of bright flavor, fresh or pickled jalapeño slices are perfect. Pickled jalapeños also add a welcome vinegary tang that cuts through the richness. For even more fire, consider a sprinkle of fresh serrano peppers.
- Crispy Tortilla Chips or Fritos: Crumble these directly into your bowl just before eating for an irresistible salty crunch that provides a wonderful textural contrast to the soft chili. They’re also excellent for scooping up every last bit of that deliciousness!
- Fresh Chopped Cilantro: Bright, herbaceous, and incredibly fragrant, a sprinkle of fresh cilantro adds a refreshing counterpoint to the rich, smoky flavors of the chili, lifting the whole dish.
- Diced Avocado: Creamy, rich, and subtly flavored, diced avocado provides a wonderful cooling element and a healthy fat that makes the chili even more satisfying and luxurious. Its mild taste pairs beautifully with the bold spices.
- Hot Sauce: For those who truly love the heat and want to customize their spice level precisely, a few dashes of your favorite hot sauce can intensify the kick and add an extra layer of flavor complexity.
- Cornbread: While not a topping, a warm, moist slice of buttery cornbread served on the side is the quintessential chili companion. It’s perfect for soaking up all the savory juices and completing the ultimate comfort meal.
Frequently Asked Questions about Smoked Brisket Chili
Here are answers to some common questions you might have about making, customizing, and enjoying this delicious smoked brisket chili. These insights will help you master the recipe and troubleshoot any queries.
Can I use unsmoked brisket for this chili?
While the “smoked” element is undeniably key to this recipe’s unique depth and flavor profile, you can certainly adapt it if you don’t have smoked brisket readily available. If you don’t have smoked brisket, you could use roasted beef brisket, leftover pot roast, or even slow-cooked beef stew meat, all cut into cubes. For an approximation of smoky flavor without a smoker, consider adding a very small amount of liquid smoke (use sparingly, as a little goes a long way!) or increasing the smoked paprika in the spice blend. The flavor profile will certainly be different, but it will still yield a delicious, hearty beef chili.
Can I make this chili without a smoker?
Absolutely! While finishing the chili on the smoker imparts an additional layer of authentic smoke flavor, it’s not a strict requirement. The instructions provide an option to simmer the chili entirely on the stovetop. You’ll still benefit from the inherent smoky flavor of the smoked brisket itself and the rich notes from the smoked paprika. If cooking on the stovetop, just ensure you simmer it gently over low heat, stirring frequently to prevent sticking to the bottom of the pot, until the brisket is fall-apart tender and the flavors are fully developed.
How do I store leftover Smoked Brisket Chili?
Leftover chili stores beautifully and often tastes even better the next day! Allow the chili to cool completely to room temperature before transferring it to airtight containers. It can be safely refrigerated for up to 3-4 days. For the best reheating experience, gently warm it on the stovetop over low heat, stirring occasionally. You can also reheat individual portions in the microwave. If the chili appears too thick after chilling, simply add a splash of beef broth or water while reheating to reach your desired consistency.
Can I freeze Smoked Brisket Chili?
Yes, chili freezes exceptionally well, making it a perfect meal prep option! Once cooled completely, transfer the chili to freezer-safe bags (laying them flat to save space) or airtight freezer containers. If using containers, leave about an inch of headspace at the top to allow for expansion during freezing. It can be frozen for up to 3 months without significant loss of quality. To thaw, transfer it to the refrigerator overnight. Reheat gently on the stovetop or in the microwave, adding a little liquid if needed.
What’s the best kind of beer to use for chili?
For this recipe, a dark beer works wonderfully to add depth and complexity. An amber lager is a great choice, offering malty and slightly caramel notes that complement the beef and spices without overpowering them. Porters and stouts can also be excellent, contributing richer, roasted flavors. It’s generally best to avoid very hoppy beers like many IPAs, as their intense bitterness can sometimes clash with the savory, spicy profile of chili. If you’re unsure, a simple, moderately dark lager or an easy-drinking amber ale is a safe and delicious bet.
Step By Step Process Visual Guide
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Smoked Brisket Chili
Equipment
- Traeger Smoker optional, but highly recommended for extra smoky flavor
- Large Heavy-Bottomed Pot or Dutch Oven
- Sharp Knife and Cutting Board
- Measuring Cups and Spoons
Ingredients
- 2 tablespoons cooking oil
- 1 large onion yellow or white, diced
- 1 green bell pepper seeded and diced
- 3 cloves fresh garlic minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons chipotle powder adjust to taste, use 1 teaspoon for less spicy
- 2 tablespoons tomato paste
- 12 ounces dark beer e.g., amber lager, porter, or stout (see FAQ for substitutes)
- 1 cup beef broth low-sodium, plus more as needed if chili gets too thick
- 28 ounces canned diced tomatoes
- 28 ounces canned crushed tomatoes
- 6 cups smoked beef brisket cut into small cubes (approx. 2 pounds)
- 1/4 cup masa harina instant corn masa flour, mixed with 1/2 cup water to create a slurry
- 2 cups canned beans drained and rinsed; kidney, black, or pinto beans work well
- salt and freshly ground black pepper to taste, added at the end of cooking
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat the cooking oil over medium heat. Add the diced onion and sauté for about 5 minutes until it begins to soften and become translucent. Then, add the diced bell pepper and minced garlic. Continue to cook for another 3-5 minutes until the onion is fully soft and the garlic is wonderfully fragrant, being careful not to burn the garlic.
- Remove the pot from the heat. Add the chili powder, cumin, oregano, smoked paprika, and chipotle powder to the softened vegetables. Mix well, allowing the residual heat to “bloom” the spices for about 1 minute, intensifying their aromatic flavors.
- Stir in the tomato paste, dark beer (if using), beef broth, canned diced tomatoes, and canned crushed tomatoes. Add the cubed smoked beef brisket. Mix until all ingredients are thoroughly combined and evenly distributed.
- Place the pot of chili on a preheated smoker at 350°F (175°C) and simmer for 45-60 minutes, or alternatively, simmer it on your stovetop over low heat. Add additional beef broth as needed to maintain your desired consistency and prevent it from becoming too thick. You can also partially cover the pot with a lid to reduce evaporation. Stir frequently to prevent any sticking to the bottom of the pot.
- While the chili simmers, prepare the masa slurry by mixing 1/4 cup of masa harina with 1/2 cup of water in a small bowl until smooth and lump-free. Once the brisket is fall-apart tender (test with a fork), stir in half of the masa slurry into the simmering chili. Simmer for about 3 minutes, stirring constantly, until the chili has thickened to your liking. If you prefer a thicker chili, gradually add more of the masa slurry until it reaches your desired consistency.
- Finally, add the drained and rinsed canned beans to the chili and heat through for a few minutes. Taste the chili and adjust the seasonings with salt and freshly ground black pepper as needed. Remember to season carefully, as the smoked brisket will already contribute salt. Serve hot with your favorite toppings and enjoy!
Notes from Chef Jenn
Extra Tips for the Best Smoked Brisket Chili
- Enhanced Smoker Cooking: For an even deeper, more complex smoky flavor, cooking your chili in a smoker is a game-changer! I often use a Traeger smoker set to around 350°F (175°C) for the main simmer. For the last 30 minutes of cooking, I’ll sometimes reduce the temperature to 180°F (82°C) to allow the chili to soak up extra smoke, resulting in a more pronounced BBQ essence.
- Personalized Heat Level: Don’t be afraid to customize the spice level of your chili to perfectly match your preference. Increase or decrease the chipotle powder to achieve your desired amount of heat. For an extra kick, a small pinch of cayenne pepper can also be added.
- Chili Bar Fun: Hosting a gathering or feeding a crowd? Create an exciting chili bar! Set out a large pot of your delicious chili along with a variety of toppings in separate bowls. This interactive setup allows your guests to create their perfect bowl of chili, making it a fun and engaging dining experience.
- Day-Old Flavor: As with many hearty dishes, chili often tastes even better the next day. The flavors have more time to meld and deepen overnight in the refrigerator. Consider making a batch a day ahead and gently reheating it before serving for an intensified taste sensation.
Nutrition Information
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed, and values may vary based on specific brands, preparation methods, and ingredient adjustments.
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