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Brisket Chili

Brisket Chili is one of the easiest recipes to make with a bit of leftover brisket. For the most delicious and hearty chili with or without beans that is sure to satisfy a hungry crowd.

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Leftover brisket is the best for making a quick and delicious meal like Brisket Po Boy sandwiches, Brisket Pizza, Brisket Twice Baked Potatoes and Brisket Breakfast Burritos.

Brisket Chili in a bowl with shredded cheese, on a plate with crackers.

We love just about any version of chili but this Brisket Chili is something to talk about. The smoky chunks of brisket adds amazing flavor to the chili and is definitely going to be on the menu often at our house.

Ingredients for brisket chili.

Ingredients Needed

  • Smoked Brisket
  • Bacon Grease or Olive Oil
  • Onions
  • Bell Peppers
  • Carrot ~ Optional.
  • Crushed Tomatoes
  • Water
  • Chili Seasoning
  • Pinto Beans
  • For Serving: Cilantro, Shredded Cheese, Candied Jalapeños, Crackers or Fritos

Step By Step Directions

  • Dice the brisket into small chunks.

Cooking diced peppers and onions collage.

  • In a dutch oven, melt the bacon grease over medium heat. Add diced onions and bell peppers, stirring occasionally. Cook until vegetables are softened.

Pan with tomatoes, chopped brisket, chili seasoning.

  • Stir in the crushed tomatoes, water and chili seasoning.

Adding pinto beans to pan of chili, wooden spoon.

  • Add the beans and stir to combine.

Shredded carrot in pan of brisket chili.

  • If the chili is too acidic, stir in one small finely grated carrot. This is optional but will cut the acidity if needed.

Pan of brisket chili with peppers and onions.

  • Cook chili, stirring occasionally over medium-low heat for 20 -30 minutes. Simmer until ready to serve.

Bowl of chili on a plate with crackers.

  • Serve chili with your favorite toppings.

How to Store and Reheat

Store leftover chili in an airtight container in the refrigerator up to 4 days, freeze in an freezer container up to 3 months.

Reheat in a pan, adding a bit of water if it is too thick. Cook over medium heat, stirring until heated through.

Brisket chili with crackers.

More Delicious Chili Recipes to Try

Grilled Venison Chili is made on the grill using the Over the Top “OTT” method where the ground meat cooks over the top of the vegetables for a smoky and delicious chili.

Frito Chili Pie is a great weeknight dinner. Make it grilled short ribs or use your favorite chili recipe for a easy meal that everyone loves.

White Bean Chicken Chili is a hearty dinner that the entire family will love. Packed with the delicious flavors of smoked chicken, vegetables and white beans in a rich chicken broth.

Chili Cheese Tater Tot Casserole is one of our favorite weeknight dinners. It’s so easy to make on the grill with a quick homemade chili, tater tots and loaded with cheese.

Smoked Chili is another “OTT” chili made on the grill with ground beef, hearty vegetables, beans, broth and V8 juice.

Brisket chili in a bowl with shredded cheese and jalapeños.

You might also like these Irish Brisket Nachos for a great leftover smoked brisket recipe that everyone will love.

If you are looking for a quick and easy meal to feed a hungry crowd, this Brisket Chili is the answer. It’s loaded with smoked brisket, beans and hearty vegetables for an unbeatable flavor combination.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

Brisket Chili in a bowl with cheese.
Yield: 6 Servings

Brisket Chili

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Brisket Chili is one of the easiest recipes to make with a bit of leftover brisket. For the most delicious and hearty chili with or without beans that is sure to satisfy a hungry crowd.

Ingredients

Instructions

  1. In a dutch oven, melt the bacon grease over medium heat. Add diced onions and bell peppers, stirring occasionally. Cook until vegetables are softened. 
  2. Stir in the crushed tomatoes, water and chili seasoning. 
  3. Add the beans and stir to combine. 
  4. If the chili is too acidic, stir in one small finely grated carrot. This is optional but will cut the acidity if needed.
  5. Cook chili, stirring occasionally over medium-low heat for 20 -30 minutes. Simmer until ready to serve.
  6. Serve with your favorite toppings like cheese, sour cream, jalapeños and cilantro.

Notes

Store leftover chili in an airtight container in the refrigerator up to 4 days, freeze in a freezer container up to 3 months.

Reheat in a pan, adding a bit of water if it is too thick. Cook over medium heat, stirring until heated through.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 588Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 131mgSodium: 540mgCarbohydrates: 37gFiber: 10gSugar: 9gProtein: 45g

Nutritional information is estimated and may not be accurate.

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