Get ready to elevate your chili game with this Smoked Brisket Chili that’s packed with deep, smoky flavors and a robust spice blend.
Why You’ll Love It
- Amazing Smoky Flavor: The smoky essence of the brisket adds an unbeatable depth to the chili, making each spoonful a mouthwatering experience.
- Layers of Flavor: Utilizes a complex blend of spices that harmonizes with the meat, creating layers of flavor that go beyond your average chili.
- Versatile Comfort Food: It’s a versatile dish you can customize with your favorite toppings or sides, allowing you to put your own spin on a classic comfort food.
About the Smoked Brisket
The main star of the show in this chili is the smoked brisket. There are two ways you can go about this. You can buy smoked brisket to use in your chili or you can smoke your own brisket.
If you choose to smoke your own brisket, I would suggest that this is a 2-day recipe. Use one day to smoke the brisket, then make the chili the following day. Brisket can take up to 13 hours to smoke on an outdoor pellet grill or smoker.
We give instructions for smoking the brisket in the recipe card below, but you can skip those steps if you buy the smoked brisket instead.
» You might also like this Smoked Pulled Pork Chili and Smoked Brisket Tacos.
Ingredients Needed
For The Brisket
- Brisket – You can smoke any size brisket you want. I like to go with a 5-pound brisket so I have enough for multiple meals. For this recipe, you only need a pound of cooked brisket (so you’d need to smoke at least a 2-pound brisket.)
- Brisket Dry Rub – See our recipe for brisket dry rub here, or use any store-bought you like. Ours contains salt, ground black pepper, garlic powder, onion powder, and mustard powder.
- Apple Cider Vinegar – Mix the acv with water in a spray bottle to use to moisten the brisket as it smokes.
For The Chili
- Cooking oil – I use canola oil but you can use anything you have handy.
- Onion, celery, and garlic – These are the trinity of flavor in cooking. You can’t get away without it. They add a tremendous amount of flavor to the chili.
- Tomato paste – The paste helps thicken the chili and adds a robust flavor.
- Diced tomatoes – Use diced or crushed tomatoes in a can with no added preservatives of sugar. I prefer Cento San Marzano brand, but you can use any brand you like.
- Pinto beans – There’s debate about what the best bean is for chili. I prefer pinto beans. You can use your favorite bean instead, if you want.
- Beef bouillon – You can also go with a cup of beef broth in place of the water and bouillon cube
- Worcestershire sauce – Adds a nice tanginess to the chili.
- Spices – Chili powder, cumin, salt, oregano, paprika, white sugar, ground black pepper, and cayenne pepper.
- Garnish – Shredded cheddar cheese, sour cream, green onions, crunchy tortilla strips, red pepper flakes.
Equipment Needed
- Smoker – I use a Z Grills 700 series smoker for most of my smoking, though I’ve been using my trust little Ninja Woodfire Grill for smaller cuts of meat lately. You can use whatever smoker you have – they all work the same.
- Wood pellets – There are many types of pellets available. If you’ve already got pellets in your smoker, use whatever you have. We use oak and mesquite pellets for brisket, or a gourmet blend, if you have it.
- Meat thermometer – Many smokers have a thermometer built in, but if yours doesn’t, get an instant-read thermometer. I love this Thermapen.
- Soup pot – Use any size soup pot to make your chili in.
Thermapen ONE (read our review)
» Reading in one second or less
» Accuracy of ± 0.5°
» 5-year warranty
» Auto-rotate display; motion-sensing
» Insanely long battery life (2000 hrs)
Expert Tips
- Use your choice of wood pellets, chips, or chunks (such as hickory, apple, or mesquite) to add a smoky flavor.
- The longer you simmer the chili the more flavor it will have.
- If you don’t like it spicy leave the cayenne pepper out completely.
How to Make Smoked Brisket
Mix the seasonings in a bowl. Season the brisket using all of the seasoning mix. Wrap the brisket and refrigerate for at least 2 hours, or overnight if possible. About 30 minutes before you’re ready to cook, take the brisket out of the fridge to bring it up to room temp.
When you’re ready to cook, start the grill on smoke with the lid open for 5 minutes for the fire to get established. Check the model of smoker you have. Some require the lid open for this step and some require it to be closed.
Set the smoker temperature to 225°F (107°C). Preheat with the lid closed for 10-15 minutes to bring it up to the proper temperature.
Place the brisket, fat-side down, on the grill. Insert a meat thermometer probe into the thickest part. This will help you know when the brisket is ready without you having to open the grill multiple time, which can affect the cooking.
Close the lid and cook for about 5 hours, or until the internal temperature reaches 160°F (71°C). Try not to open the grill during this time. Every time you open the lid heat escapes and the temperature will go down. You want the grill to stay at a constant temperature for the best results.
Remove the brisket and wrap it in butcher paper or tin foil to form a packet around the meat. Place it back on the grill at 225°F (107°C) until the internal temperature reaches 200°F(93°C), between 2 1/2 and 5 hours.
Remove from the grill and rest, still wrapped, for at least 30 minutes to 2 hours before slicing.
How to Make Smoked Brisket Chili
In a large pot over medium heat, add the cooking oil. When the oil is hot add the onion and celery. Sauté for about 3 minutes. Then add the garlic and sauté for 30 seconds. Be careful that the garlic doesn’t burn. Burnt garlic has a harsh bitter flavor.
Next, add the tomato paste and diced tomatoes. Stir well. Lower the heat to medium low.
Add all of the remaining ingredients to the pot and stir well to combine. Place the lid on the pot and cook for 1 hour, stirring occasionally.
Remove the lid from the pot, simmer the chili on low for up to an additional hour, stirring occasionally.
What Smokers We Use
Traeger Grills Pro Series 22 Pellet Grill & Smoker
Did you know that Traeger created the original wood-pellet grill? The Pro Series 22 is the one most people choose because it’s compact, yet has plenty of space for cooking. You can use any type of wood pellets you like. See the Traeger Series 22 Grill on Amazon.
Z Grills 7002C2E Pellet Grill & Smoker
We use the 7002C2E, which has dual temperature probes, a huge pellet hopper and pellet viewing window, with a large grill space and streamlined design. See this grill and more on the Z Grills site.
How to Store and Reheat
You can store leftover chili in an airtight container for up to 5 days in the refrigerator. If you want to freeze the leftovers seal them tightly in a Ziplock freezer bag and store for up to 3 months.
To reheat chili add the leftovers to a saucepan and heat through over medium heat, stirring often. Add 1/4 cup of water if it is too thick.
What Pellets to Use for the Smoker?
You’ll also need pellets for your smoker, if you’ve got a pellet grill like we do. Pellets come in many different types that you can choose from. I like to use the Bear Mountain Gourmet Blend, hickory wood, or cherry wood pellets for mine. They also have a bourbon wood pellet that’s very good. My friend Todd swears by the Jack Daniel’s Tennessee Whiskey pellets.
Questions About the Recipe
How long should I cook smoked brisket chili for?
This chili is going to cook for 2 hours to allow all of the flavors to meld together and achieve the desired consistency.
How do I adjust the level of spiciness in smoked brisket chili?
If you don’t like it spicy leave the cayenne pepper out completely. Adjusting the spiciness in your chili is easy. To make it milder, you can leave out the cayenne pepper and reduce the chili powder or use a mild variety. If you prefer it spicier, add more chili powder or incorporate some diced jalapeños or hot sauce to your taste.
What are some recommended toppings for smoked brisket chili?
Smoked brisket chili is wonderfully versatile when it comes to toppings. Consider garnishing your chili with grated cheddar cheese, sour cream, chopped green onions, fresh cilantro, or even some diced avocado.
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Smoked Brisket Chili
Equipment
- Soup pot
Ingredients
For the brisket:
- 2-5 pound (907 g) brisket
- 2-3 tablespoons (30 g) brisket dry rub
For the chili:
- 1 tablespoon (15 ml) cooking oil
- 1/2 medium onion chopped
- 1 stalk celery chopped
- 1 clove garlic minced
- 4 ounces (113 g) tomato paste
- 28 ounce (794 g) can diced tomatoes with juice
- 1 pound (454 g) smoked brisket shredded
- 15 ounce (425 g) can pinto beans drained
- 2 cups (473 ml) water
- 1 cube beef bouillon
- 2 tablespoons (16 g) chili powder
- 1 tablespoon (6 g) ground cumin
- 1 tablespoon (15 ml) Worcestershire sauce
- 2 tsp (12 g) salt
- 1 teaspoon (2 g) dried oregano
- 1 teaspoon (2 g) paprika
- 2 teaspoons (8 g) white sugar
- 1/2 teaspoon (1 g) ground black pepper
- 1/2 teaspoon (1 g) cayenne or chipotle powder add extra for more heat
Instructions
For the brisket:
- Season the brisket using all of the seasoning mix. Wrap the brisket and refrigerate for at least 2 hours, or overnight if possible. About 30 minutes before you’re ready to cook, take the brisket out of the fridge to bring it up to room temp.
- Heat the smoker to 225° (107°C) or 250°F (121°C).
- Place the brisket, fat-side down, on the grill. Insert a meat thermometer probe into the thickest part. Close the lid and cook for about 5 hours, or until the internal temperature reaches 160°F (71°C).
- Remove the brisket and wrap it in butcher paper or tin foil to form a packet around the meat. Place it back on the grill at 225°F (107°C) until the internal temperature reaches 200°F (93°C), between 2 1/2 and 5 hours.
- Remove from the grill and rest, still wrapped, for at least 30 minutes to 2 hours before slicing.
For the chili
- In a large pot over medium heat, add the cooking oil, then add the onion and celery. Saute for about 3 minutes. Add the garlic and saute for 30 seconds.
- Add the tomato paste and diced tomatoes. Stir well.
- Add all of the remaining ingredients. Stir well to combine. Place the lid on the pot and cook over medium low heat for 1 hour, stirring occasionally.
- Remove the lid from the pot, simmer the chili on low for up to an additional hour, stirring occasionally.
Notes
- If the chili is too thick for your liking, add ½ cup or more of water.
- Give it more heat by adding more cayenne pepper.
- Use your choice of wood pellets, chips, or chunks (such as hickory, apple, or mesquite) to add a smoky flavor.
- The longer you simmer the chili the more flavor it will have.
Nutrition
Laura is a passionate home cook and grill enthusiast who has spent years perfecting her culinary skills, with a particular focus on grilling techniques and flavor combinations. Her fascination with the grill, smoke, and the mouthwatering results they produce has led her on an exciting journey to discover the best methods for grilling delicious and unforgettable meals.