Slow-Smoked Brisket Chili

Why You’ll Adore This Smoked Brisket Chili

• Hearty, Meaty, and Incredibly Satisfying: This isn’t just chili; it’s a meal. Loaded with succulent, slow-smoked brisket, this chili provides a substantial and deeply satisfying experience that will leave you feeling full and happy. It’s the perfect dish for cold evenings or when you need a truly comforting dinner.
• Customizable Spice Level: Whether you prefer a mild hint of warmth or a fiery explosion of flavor, this recipe is completely adaptable. We provide a fantastic base, and you can easily increase or decrease the chipotle powder and other spices to match your preferred heat intensity.
• Ideal for Leftover or Dry Brisket: Don’t let imperfectly smoked brisket go to waste. This chili is a fantastic solution for repurposing brisket that might be a little dry or simply leftover from a previous cookout. The slow simmering process in the chili’s rich liquid tenderizes the meat beautifully, infusing it with even more flavor.
• Deep Smoky Flavor: The combination of pre-smoked brisket and finishing the chili on a smoker creates an unparalleled smoky depth that you won’t find in a stovetop-only chili. This double-smoked effect is what truly sets this recipe apart.
• A Crowd-Pleaser for Any Occasion: From game days to family dinners, potlucks to cozy nights in, this smoked brisket chili is always a hit. It’s robust enough to stand on its own and versatile enough to be served with a variety of toppings, making it perfect for feeding a crowd.

Do You Have To Add Beer To Chili? Exploring Flavorful Alternatives

While dark beer, particularly an amber lager, undeniably contributes a wonderful depth, richness, and complexity to chili, it’s not strictly essential. The malty notes and slight bitterness of the beer enhance the smoky brisket and tomato base in a way that’s hard to replicate, but if you prefer to avoid alcohol or simply don’t have beer on hand, there are several excellent alternatives that can still yield a fantastic chili. The primary role of the beer in this recipe is to add liquid and another layer of savory flavor. You could successfully substitute it with additional beef broth, chicken broth, apple cider for a touch of sweetness, or even plain water if you want the other flavors to truly shine. Some chili enthusiasts also swear by a splash of coffee to add a surprising depth and subtle bitterness without overwhelming the dish. For example, my popular Over-The-Top Chili recipe is proof that you can achieve a truly delicious chili without a drop of beer. Experiment with these options to find your perfect flavor profile!

1. Sauté Aromatics: Begin by heating the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until it starts to soften and become translucent. Next, add the diced bell pepper and minced garlic. Continue to cook for another 3-5 minutes, stirring occasionally, until the onion is fully soft and the garlic is fragrant, being careful not to burn the garlic.
2. Bloom the Spices: This step is crucial for unlocking the full flavor of your spices! Turn the heat off the pot. Immediately add the chili powder, cumin, oregano, smoked paprika, and chipotle powder to the pot with the softened vegetables. Stir everything thoroughly for about 1 minute. The residual heat from the pot and the oil will gently toast the spices, releasing their essential oils and intensifying their flavors. Be vigilant not to burn the spices, especially the paprika, as it can quickly become bitter if overcooked.
3. Build the Chili Base: Once the spices are fragrant, add the tomato paste, dark beer (or your chosen substitute), beef broth, canned diced tomatoes, and canned crushed tomatoes to the pot. Stir well to combine all the ingredients, ensuring the tomato paste is fully dissolved and incorporated. Finally, add your cubed smoked beef brisket to the mixture. Give it another good stir to ensure the brisket is submerged and evenly distributed.
4. Simmer to Perfection (Smoker or Stovetop): Now, it’s time to truly infuse those smoky flavors. If using a smoker, transfer the pot of chili to your preheated smoker set to 350°F (175°C). Let it simmer uncovered for 45-60 minutes. This will allow the chili to absorb additional smoky notes from the smoker. If you don’t have a smoker or prefer the stovetop method, simply bring the chili to a gentle simmer on your stovetop over medium-low heat. Cook for the same duration, stirring frequently to prevent sticking, especially if cooking uncovered. Throughout the simmering process, monitor the chili’s thickness. If it becomes too thick for your liking, add a little more beef broth, a quarter cup at a time, until it reaches your desired consistency. You can also place a lid partially on the pot to reduce evaporation.
5. Thicken with Masa (Optional but Recommended): In a small bowl, whisk together the 1/4 cup of masa flour with 1/2 cup of cold water until a smooth slurry forms. This step adds a wonderful, subtle corn flavor and helps thicken the chili. Once the brisket in the pot is fall-apart tender (after the simmering period), stir half of the masa slurry into the chili. Continue to simmer for about 3 minutes, stirring constantly, until the chili visibly thickens. If you desire an even thicker chili, gradually add more of the masa slurry, stirring after each addition, until you reach your preferred consistency.
6. Final Touches and Serve: Add the drained and rinsed canned beans to the chili. Stir gently to incorporate. Taste the chili and adjust the seasonings with salt and pepper as needed. Remember, if your brisket was heavily seasoned, you may need less salt. Once seasoned to your liking, ladle the hot chili into bowls and serve immediately with your favorite toppings!

When is the Best Time to Season Chili?

Proper seasoning is key to a perfectly balanced chili, but timing can make all the difference. I always advocate for adding the bulk of the salt and pepper towards the very end of the cooking process. Here’s why: Brisket, when smoked, is typically seasoned aggressively with a dry rub containing a good amount of salt, pepper, and various spices. A significant portion of that seasoning will transfer to the chili as the brisket simmers and its flavors meld with the sauce. If you season the chili too early in the process, before the brisket has had a chance to release its seasoned juices, you risk oversalting the entire dish. The liquid in the chili also reduces over time, concentrating flavors and saltiness. By waiting until the chili has simmered and thickened, and the brisket is fully tender, you get a much more accurate sense of the overall flavor profile. This allows you to precisely adjust the salt and pepper, ensuring a perfectly balanced taste without any fear of making it too salty or bland. Always taste, then adjust, for the best results!

Chef Jenn’s Expert Tips for Unforgettable Brisket Chili

• Maximize Smoky Flavor with Your Smoker: For an unparalleled smoky depth, definitely cook your chili on the smoker. I typically use a Traeger smoker set to approximately 350°F (175°C) for the main simmer. To truly infuse that extra layer of wood-fired goodness, I recommend dropping the temperature to 180°F (82°C) for an additional 30 minutes at the very end of the cooking time. This lower temperature allows the chili to slowly absorb even more smoke without overcooking, creating a deeply complex flavor profile.
• Tailor the Heat to Your Liking: The beauty of homemade chili is its adaptability. If you’re a fan of serious spice, don’t hesitate to increase the amount of chipotle powder. For a milder version, you can reduce it or even omit it and rely on the other chili spices. You can also add a pinch of cayenne pepper for a sharper heat, or a dash of hot sauce right before serving for individual bowls. Always taste as you go!
• Create an Epic Chili Topping Bar: When serving this chili, especially if you’re feeding a crowd, transform it into an interactive and fun chili bar! Set out a large pot of the warm chili, alongside an array of small bowls filled with diverse toppings. This allows your guests to customize their chili experience perfectly. Think beyond just cheese and sour cream; consider diced avocado, chopped fresh cilantro, crispy fried onions, and more. It’s a fantastic way to engage your guests and let them unleash their culinary creativity.
• Pair with Perfect Game Day Food: This easy chili recipe is an absolute champion for game day gatherings. If you’re looking for other crowd-pleasing snacks and meals to complement it, explore a variety of game day recipes. From cheesy dips to savory sliders, there are countless options to make your gathering a winning success.

Elevate Your Bowl: Creative Ways To Top Smoked Brisket Chili

The joy of chili is often found in its customizable nature, and topping it is an art form in itself! A well-chosen garnish can add contrasting textures, refreshing flavors, or an extra layer of richness to each bite. Whether you’re enjoying a quiet meal at home or hosting a lively chili bar for friends, here are some of my favorite ways to crown a bowl of this magnificent smoked brisket chili:

• Sour Cream or Greek Yogurt: A dollop of full-fat or low-fat sour cream adds a cooling tang and creamy texture that beautifully balances the chili’s robust heat. Greek yogurt offers a similar effect with a bit more protein.
• Shredded Cheddar Cheese: Classic for a reason! A generous sprinkle of sharp or mild shredded cheddar cheese melts into the hot chili, adding a gooey, savory richness. Monterey Jack or a Mexican blend also work wonderfully.
• Diced Red or White Onion: For a fresh, pungent crunch and a burst of sharp flavor, finely diced raw onion is a fantastic addition. Red onion offers a slightly milder bite.
• Jalapeño: If you crave more heat, thinly sliced fresh jalapeños provide a vibrant, spicy kick. For a milder option with a vinegary tang, pickled jalapeño slices are excellent.
• Crispy Tortilla Chips: Crushed or whole tortilla chips offer a satisfying crunch and a hint of corn flavor. They’re also perfect for scooping up every last bit of chili!
• Chopped Cilantro: Freshly chopped cilantro adds a bright, herbaceous, and citrusy note that truly freshens up the heavy flavors of the chili.
• Diced Avocado: Creamy, cool, and rich, diced avocado adds a luxurious texture and healthy fats, mellowing the spice and adding a wonderful dimension.
• Scallions (Green Onions): Finely chopped scallions provide a milder onion flavor and a pop of green, adding both taste and visual appeal.
• Crispy Bacon Bits: For an extra layer of savory, smoky goodness, sprinkle some crispy bacon bits over your chili.
• Hot Sauce: Keep a selection of your favorite hot sauces on hand for those who like to dial up the heat even further.

Set out a variety of these garnishes and let everyone create their perfect bowl of chili!

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Equipment

• Traeger Smoker optional

Ingredients

Instructions

Notes

Nutrition