Smoked Brisket Chili - A Great Slow-Cooker Recipe! (2024)

Smoked brisket chili is loaded with smoky beef, a medley of chiles, onion, and beans, smothered in a silky tomato chili sauce. A great slow-cooker recipe!

I don’t mean to toot my own horn, but I promise if you try this smoked brisket chili recipe, it will be some of THE BEST CHILI you have ever eaten!

The smoky brisket combines with ground chuck, a medley of four different kinds of chiles, onions, and beans slow-cooked in a silky-rich tomato chili sauce. This chili is everything chili should be: thick, hearty, chunky, saucy with full-throttled flavor and a nice subtle spice.

Chili is a way of braising meat to break it down in a fair amount of liquid so that it turns a thin broth into a silky, thick, and hearty stew with fantastic flavor. Usually, you would simmer the chili for hours to help break down the meat, but the meat in this chili is already cooked. The slow cooking and simmering help to break down the vegetables to give the chili flavor.

So what sets this smoked brisket chili apart from other chili recipes? Let’s start with the ingredients to help you understand what makes this recipe different.

THE MEAT

This may come to you as a shock, but sometimes we have leftover smoked beef brisket stored in our freezer. I know it is hard to believe, but it does happen. There’s only so much two people can eat when you smoke a whole brisket.

David and I always freeze leftover smoked brisket in whole pieces rather than sliced to prevent it from becoming freezer burned. We’ve created some amazing meals from leftover brisket, like Smoked Beef Brisket Sandwiches, Skillet Mac and Cheese and Smoked Beef Brisket Enchiladas, and now we have discovered smoked beef brisket makes THE BEST CHILI!

This recipe is one of our favorite recipes to make with brisket leftovers!

Acidic ingredients such as tomatoes can slow down and even prevent the meat from becoming tender. That is why smoked beef brisket is perfect for making chili because it is smoky, tender, and juicy, just waiting to take a dip in some sauce.

Along with the brisket, we like to use ground chuck. Ground beef is the least expensive type of beef. When used in combination with the brisket, it can give you that meaty bite you look for without breaking your pocketbook to break it down into stew. By using ground beef, you don’t have to worry so much about tenderizing the meat either.

I use 1 pound of smoked brisket for this recipe, cut into bite-sized pieces, and 1 pound of ground chuck hamburger meat.

Substitutions for Brisket and/or Beef:

If you don’t have smoked brisket and you’re not smoking one yourself, seared chuck-eye steaks cut into bite-size pieces work well in this chili. I shared a similar chili recipe many moons ago. Initially, I used chuck-eye steaks as the meat.

A Healthier Alternative:

Another option is to use chicken or turkey. You could use 1 pound shredded grilled or rotisserie chicken and 1 pound ground chicken or turkey instead of beef for a healthier option. I’ve never tried it, but I couldn’t imagine eating this chili since we often have smoked brisket on hand.

THE CHILES

There are four different types of chiles in this smoked brisket chili: Poblano, Jalapeno, New Mexico, and chipotle chile peppers. Each of these Hatch Chiles brings its own color, texture, acidity, flavor, and heat. Together, they get a rich complexity to this chili.

#1 Poblano Peppers:

Poblano peppers are mild green peppers. Unlike other varieties of chiles, they are rarely used raw. Instead, poblanos are roasted to bring out their true flavor. Poblanos become sweet after you remove the stem and seeds and roast them. This chile provides a rich flavor to the chili and a little bit of sweetness with a very faint back heat.

[CLICK HERE] to learn more about Poblano Peppers.

#2 Jalapeno Peppers:

When it comes to heat, jalapeno peppers fall somewhere between poblanos and habaneros with a front-of-mouth heat feel. Their spiciness can vary among individual peppers. However, they become more like bell pepper when you remove the seeds and veins. This adds a fresh, bright flavor to the chili.

#3 Dried New Mexico Chiles:

These smooth pods have uniquely rich, earthy, with a slightly acidic flavor with a cherry-like undertone. These beautiful chiles provide a beautiful deep red color with a sweet, mild taste after removing the seeds and stems. Dried chiles give a deep rich base to this pot of chili.

#4 Chipotle Peppers:

Chipotle peppers are fully-ripened red jalapeños that have been smoked to dry them out as a form of preservation. These chile peppers are typically sold in an adobo sauce. Like New Mexico chiles, chipotle peppers have a rich earthy flavor with an underlying sweetness. However, they are different because of their rich smoky flavor from the smoking process used to preserve them. Chipotle peppers add a very distinct smoky bite with a kick of spice.

You can read more about how we made our own chipotle peppers [HERE]

WHY I USE BEANS

There seems to be a bit of controversy as to whether or not you should add beans to chili. I, for one, love beans in chili! I use pinto beans in this recipe, and here’s why.

For starters, I am not from Texas. Folks from this carnivorous part of the country are opposed to beans in their chili. All that’s fine and dandy, but to me, beans provide great texture! They also hold up well when braised, and they cook uniformly.

Really what it boils down to is your personal preference. If you don’t like beans in chili, leave them out!

However, if you love beans and prefer to have them in your chili, black beans, and kidney beans are other terrific options for chili, but avoid small white beans because they can’t handle the braising and will fall apart.

TOMATOES

Tomatoes add texture, flavor, and acidity to the chili. Although fresh is always best, fresh tomatoes aren’t always so great at the store and when they are out of season. I use a good canned tomato such as whole peeled San Marzano tomatoes and crush them by hand before adding them directly to the crock-pot.

THE SPICES

Cumin:

Cumin is used mainly where highly spiced foods are preferred. It is a strong, aromatic, and nutty spice that enhances the savory flavors of the meat and accentuates the sweetness of the vegetables and beans. It adds to the overall complexity of this chili.

It’s best to buy the seeds whole to toast and grind yourself. This is also a great way to maximize the flavor. However, to me, cumin seems to hold up reasonably well after it is ground, so I go either way. I usually buy organic ground cumin from the store.

Mexican Oregano:

I have fallen head over heels in love with Mexican Oregano and highly recommend it. Mexican oregano has similar citrusy undertones to the “regular” oregano you are used to, but it will taste a little more grassy or earthy. You can also smell a difference when taking a whiff between the two.

Mexican oregano is better suited for Mexican cuisine because it can stand up to bold flavors. This, in turn, elevates the flavor profile of this smoked brisket chili.

Please, don’t use powders!

Always use fresh garlic and onions when making chili. And don’t use “chili powder” either. Fresh ingredients ALWAYS add flavor that dried spices cannot match.

AN ELEMENT OF SURPRISE

It may sound odd, but adding some of your morning java to the chili is actually a great way to round out the flavors. Coffee is commonly used because it has a bitter taste that can enhance anything sweet and savory. Coffee provides a unique earthy aroma and flavor that combines well with the spices to give the chili more depth and complexity.

Usually, I reserve some extra brewed black coffee from our morning brew. However, I have seen where you can grind up some coffee beans and add them directly to the chili. I haven’t tried it, so I cannot say whether or not I recommend it. For now, let’s just stick to brewed coffee.

HOW TO MAKE SMOKED BRISKET CHILI

Prepare the Dried Chiles

Safety first! When handling chiles, put on a pair of rubber gloves.
Learn more about dried chiles [HERE]

This may seem like a lengthy process, but it goes by fast, and it gives you time to chop up the veggies and brown the meat.

Feel free to do this ahead of time and store the chile sauce in the fridge for a day or two before you need it.

Step #1 (You can skip this step if you like spicy food!)

If you do not like spicy food, open up the dried chili lengthwise with kitchen scissors, then remove the stems, seeds, and any light-colored veins inside the chiles. This step will remove most of the heat from the fruit (yes, chiles are fruit).

Step #2

Preheat a stainless steel or cast-iron skillet over medium-high heat. When the pan is hot, add the chiles and toast for 30 to 40 seconds on each side.

Step #3

In a medium saucepan, heat enough hot water to cover the chiles. When the chiles have toasted, place them into a container or bowl to soak for 30 minutes.

Make sure the chiles are submerged entirely in hot water. If they float, use a clean heavy object to hold them down into the hot water. This will ensure that both sides of the chili become pliable.

Step #4

After 30 minutes, remove the chiles from the soaking water. If you didn’t remove the stems initially, then remove them now. Add the chiles and all, or as many of the seeds you prefer, plus about 1 cup of the soaking water, to a container and blend with an immersion blender or a blender.

Step #5

Strain the chile sauce to remove any large bits of skin or seeds that did not grind up in the blender.

Use a spoon to help push the liquid through the sieve. It may seem like it won’t go through, but it will. Just keep stirring!

You should have about ½ to 1 cup of red chile sauce.

Roast the Poblanos

Step #1

As I mentioned, poblano peppers are roasted or fried to bring out their true flavor. There are different ways to do this. I usually place the pepper over a gas burner on the stove.However, you can broil them in the oven.

Whether you boil them, roast them directly on the grill, or directlyover a gas burner on the stove, this can take anywhere from 10 to 20 minutes.

Step #2

Carefully place the peppersin a bowl covered in plastic wrap, or you can place them in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes.

Step #3

Once cool, peel the skin gently, starting at the charred sections where the skin is loose, preferably under a thin stream of cold water. You can also use a damp paper towel to wipe them off when you are done rinsing. Remember that the flesh will now be tender enough to tear easily. An important point to keep in mind is what you intend on using the chili for.

Step #4

Cut the top of the roasted pepper off to remove the stem. Slice it wide open so that it can be laid out flat and scrape out all of the seeds and cut out anddiscard the ribs. Cut the soft roasted shell into ¼ to ½ inch thick strips, then dice them.

You can learn more about fire roasting poblanos HERE or learn how to roast them in your oven HERE.

Brown the Ground Beef and Onions (see note)

Meanwhile, pour the olive oil into a large skillet over medium-high heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the ground beef to the skillet, breaking up the meat with a wooden spoon or spatula. Season the meat with 1 teaspoon of cumin. Cook until the meat is brown: about 6 to 7 minutes.Drain excess grease if necessary.

Combine The Ingredients & Slow Cook The Chili

What I love most about this chili recipe is that even though there is a little bit of prep work involved, it cooks in the crock-pot beautifully with very little monitoring needed, versus a stove where I would have to watch it every minute to ensure it didn’t scorch.

When all of the ingredients are ready to go, stir all of the ingredients into a slow cooker. Season with Kosher salt and fresh cracked pepper to taste, then place the lid on the crock-pot and cook on high heat for 4 to 6 hours or on low heat for 6 to 8 hours, stirring occasionally.

Serving & Toppings for Smoked Brisket Chili

After all that slow cooking, the whole house will smell delicious. Give the chili a taste and add more salt and fresh cracked pepper, if needed.

Serve this chili warm with tortilla chips and your choice of toppings. Toppings we love with this chili are:

• Shredded Extra-Sharp Cheddar Cheese
• Sour Cream
• Chopped Scallions
• Chopped Cilantro

I hope you will try this recipe and love it just as much as we do.

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Enjoy!