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smoked brisket chili

Smoked Brisket Chili

Get ready to elevate your chili game with this Smoked Brisket Chili that's packed with deep, smoky flavors and a robust spice blend.
5 from 24 votes
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Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
8 Servings
Calories: 392kcal
Author: Laura Lynch

Equipment

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

Calories: 392kcal | Carbohydrates: 25g | Protein: 42g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 105mg | Sodium: 1028mg | Potassium: 1239mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1165IU | Vitamin C: 14mg | Calcium: 107mg | Iron: 7mg