Texas Pitmaster Brisket Chili

Prepare to elevate your chili game with this incredible Smoked Texas Brisket Chili. If you’ve ever found yourself with leftover smoked brisket (a delightful problem to have!), this recipe offers the perfect solution to transform it into an even more magnificent meal. This chili isn’t just a dish; it’s a culinary experience, boasting a deep, complex smoky flavor, a satisfying hint of heat, and a rich, hearty texture that will leave you craving more. It embodies everything you could possibly desire from a truly exceptional bowl of chili, delivering robust flavors with every spoonful.

Why You Will Love This Smoked Brisket Chili

Our passion for barbecue runs deep, and frankly, there’s very little we won’t throw on the smoker. For us, a perfectly smoked brisket is the undisputed king of BBQ, the crown jewel of low-and-slow cooking. And if we’re being honest, our Central Texas Style Smoked Brisket ranks among the top briskets we’ve ever had the pleasure of devouring. The rich, tender, and intensely smoky meat is a marvel on its own, but sometimes, even the most dedicated pitmaster ends up with a bit more than they can eat in one sitting.

That’s where this chili recipe shines. It’s not just a way to use up those precious leftovers; it’s a brilliant transformation that extends the joy of your smoked brisket. This chili takes the incredible flavor profile of smoked beef and infuses it into a warm, comforting bowl that is perfect for any occasion. Imagine the tender, smoky brisket cubes mingling with rich spices, savory broth, and a touch of heat – it’s pure culinary magic.

One of the best aspects of this chili is its versatility. You can enjoy a hearty bowl immediately, then easily freeze the rest for those days when you need a quick, delicious, and incredibly satisfying meal without the long cooking process. This is particularly appealing during the colder months when the thought of a 12-hour smoke session might not be on your agenda, but the craving for authentic smoked brisket flavor is undeniable. A stash of this chili in your freezer means you’re always just a reheat away from smoky goodness.

Beyond its fantastic flavor and convenience, the beauty of this recipe lies in its straightforward preparation. Despite its gourmet taste, it’s surprisingly easy to whip up and can be ready to serve in about an hour of active cooking time, plus simmering. This makes it an ideal weeknight dinner or a crowd-pleasing dish for gatherings where you want to impress without being stuck in the kitchen all day.

And should you find yourself with even more leftover smoked brisket, don’t stop here! Be sure to explore our equally delightful Smoked Brisket Hash, perfect for breakfast or brunch, or our sinfully delicious Loaded Potato Bites for a truly indulgent appetizer. Both are ridiculously amazing ways to savor every last bit of that incredible smoked brisket.

Essential Ingredients for Smoked Brisket Chili

Crafting a truly memorable chili requires a thoughtful selection of ingredients, each playing a crucial role in building layers of flavor and achieving the perfect texture. While the list might seem extensive, rest assured that every component is easily accessible at your local grocery store, ensuring you can gather everything you need without a fuss.

At the heart of this chili is, of course, the **smoked beef brisket flat**, cut into small ¼-inch cubes. This is where the profound smoky depth begins, differentiating this chili from any other. The brisket’s tenderness and rich flavor, already enhanced by smoking, melt beautifully into the chili base.

Next, **thick-cut bacon** provides a foundational layer of savory, smoky flavor and renders out fat that’s essential for cooking the vegetables and blooming the spices. This isn’t just about adding bacon bits; it’s about utilizing every ounce of flavor from the rendered fat. **White onion** and fresh **garlic** form the aromatic core, providing a sweet and pungent base that caramelizes beautifully, releasing their complex sugars and fragrances into the pot.

The spice blend is paramount: **chili powder, cumin, paprika, thyme, and chipotle chili powder**. This combination delivers warmth, earthiness, a subtle smokiness (from the chipotle), and the classic chili character. Precise amounts are key to a balanced, flavorful profile without overpowering the brisket. These spices, when toasted briefly in the bacon fat, unlock their full aromatic potential.

**Beef broth** and **black coffee** are the liquids that bring everything together. The beef broth enriches the meaty flavors, while a touch of black coffee might seem unconventional but is a secret weapon. It deepens the color of the chili, adds a subtle bitterness that balances the richness, and enhances the savory notes of the beef without making the chili taste like coffee.

**Whole tomatoes** (canned) are hand-crushed directly into the pot. This technique allows for rustic chunks of tomato and releases their natural juices, contributing acidity and freshness that brightens the chili. Finally, **roasted Hatch chiles** introduce a distinctive, mild-to-medium heat with a unique fruity and earthy note, quintessential to a Southwestern profile. Optionally, **black beans** can be added for extra texture and heartiness, though traditional Texas chili often omits beans, we find they complement the brisket beautifully if you choose to include them. A sprinkle of **salt and pepper** throughout the cooking process ensures every ingredient is perfectly seasoned.

For the precise measurements of each ingredient, please refer to the detailed recipe card at the bottom of this article.

How to Make Texas Smoked Brisket Chili

Crafting this incredible Texas Smoked Brisket Chili is a rewarding experience, combining the art of slow-cooked meat with the comforting warmth of a hearty stew. Follow these steps to create a dish that’s rich in flavor and texture.

1. Prepare the Brisket: Begin by trimming any excess fat from your smoked brisket flat. Then, carefully cube the brisket into small ¼-inch pieces. This size ensures that each bite of chili gets a tender, flavorful piece of brisket without being overwhelming, and allows the meat to meld perfectly with the other ingredients. Setting this aside allows it to be introduced later, preserving its smoky essence.

   
   

2. Cook the Bacon: In a large Dutch oven or heavy-bottomed stockpot, cook the four pieces of thick-cut bacon, which you’ve already cut into smaller pieces. Cook them over medium heat until they are perfectly crispy and their fat has rendered out. This rendered bacon fat is a flavor powerhouse. Once crispy, remove the bacon pieces from the pot with a slotted spoon and set them aside to drain on a paper towel-lined plate. You’ll crumble them back into the chili later for an extra textural and smoky punch. Discard all but 1-2 tablespoons of the rendered bacon fat from the pot; this will be the base for cooking your aromatics.

   
   

   
   

3. Sauté the Onions: Add your diced white onion to the Dutch oven, utilizing the reserved bacon fat. Stir in a generous pinch of salt. Cook the onions over medium heat, stirring occasionally, allowing them to soften and develop a beautiful golden-brown color. As they cook, make sure to scrape the bottom of the pan to release any flavorful brown bits (known as “fond”) left from the bacon. This process is crucial for building a deep flavor base. If the pan seems too hot, reduce the heat to prevent burning, aiming for a slow, gentle caramelization that brings out the natural sweetness of the onions.

   
   

   
   

4. Bloom the Spices and Garlic: Once the onions are nicely browned, add all your chili spices (chili powder, cumin, paprika, thyme, and chipotle chili powder) to the pot. Stir them into the onions and cook for about two minutes. This step, known as “blooming” the spices, gently toasts them in the hot fat, intensifying their aromas and flavors. After two minutes, add the pressed garlic, stir well, and cook for about one more minute until the garlic becomes fragrant. Be careful not to burn the garlic, as this can turn bitter quickly.

   
   

   
   

5. Combine with Brisket and Liquids: Return the cubed smoked brisket to the Dutch oven, mixing it thoroughly with the aromatic onion and spice base. Pour in the black coffee and beef broth. Stir everything well, ensuring all the ingredients are fully incorporated. The coffee, as noted earlier, adds a fantastic depth and richness that truly enhances the smoky brisket flavor.

   
   

6. Add Tomatoes and Chiles: Open the can of whole tomatoes. Using your hands, gently squeeze and break them apart directly into the pot, allowing for rustic chunks of tomato to be distributed throughout the chili. Pour in the remaining tomato juice from the can as well. Next, stir in the roasted Hatch chiles. These chiles contribute a unique, vibrant flavor and a pleasant level of heat that complements the smokiness of the brisket beautifully.

7. Simmer and Finish: Crumble the reserved crispy bacon and add it to the pot. If you choose to include black beans, now is the time to stir them in (ensure they are rinsed and drained). Place the lid securely on the Dutch oven and reduce the heat to low-medium. Allow the chili to simmer gently for at least one hour. This simmering time is crucial; it allows all the flavors to meld and deepen, creating a harmonious and complex taste. Throughout this hour, the brisket will continue to tenderize, and the chili will thicken to a perfect consistency. Taste and adjust seasoning with salt and pepper as needed.

   
   

8. Serve and Enjoy: Ladle the hot chili into bowls. Top generously with freshly shredded sharp cheddar cheese, which melts into gooey perfection, and freshly minced white onion for a crisp, pungent counterpoint. A sprinkle of crunchy Frito chips adds a satisfying texture and salty crunch. For additional layers of flavor and texture, consider adding optional toppings like fresh cilantro, a dollop of cooling sour cream, or a squeeze of lime. Each bite will be a delightful combination of smoky, spicy, and savory flavors with varied textures.

There’s no exaggerating the sheer deliciousness of this smoked brisket chili. Every single spoonful is packed with an incredible depth of flavor and a delightful interplay of textures. The tender, smoky brisket, the savory spices, the subtle heat, and the fresh, crunchy toppings all come together in a symphony for your taste buds. Seriously, each bite is better than the last! This isn’t just another chili recipe; it’s a celebration of barbecue and comfort food. So, next time you fire up your smoker for a brisket, plan to make extra. Forget sharing all that BBQ goodness; instead, transform a portion into this sensational chili and enjoy another truly delicious meal!

Expert Tips for the Best Brisket Chili

Achieving the perfect bowl of Smoked Texas Brisket Chili is simple with a few key tips that can elevate your dish from great to extraordinary.

• The Overnight Rest for Enhanced Flavor: For a truly remarkable and richer flavor, allow the chili to cool completely after cooking, then transfer it to an airtight container and let it rest overnight in the refrigerator. Just like many stews and sauces, chili often tastes even better the next day as the ingredients have more time to meld and deepen their flavors. The smoky notes of the brisket, in particular, will become more pronounced and integrated into the overall profile. Simply reheat gently on the stovetop or in the microwave before serving.
• Adjusting Consistency: Chili is a dish where personal preference for consistency plays a big role. If you find your chili is too thick after simmering, don’t hesitate to add a bit more beef broth (or even a splash of water or more coffee) until it reaches your desired consistency. Add it gradually, stirring well after each addition, until you achieve that perfect balance between hearty and soupy. Conversely, if your chili is too thin, you can simmer it uncovered for a longer period to allow some of the liquid to evaporate, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer for a few minutes until thickened.
• Customizing the Spice Level: Everyone has a different tolerance and preference for heat. To cater to diverse palates, consider serving the chili with an array of hot sauces or chili flakes on the side. This allows each person to customize their bowl, adding a fiery kick if they desire, or keeping it mild to savor the nuanced smoky flavors. You could offer a range from mild sriracha to scorching ghost pepper sauce, ensuring everyone enjoys their chili just the way they like it.
• Don’t Skimp on the Brisket Fat: When trimming your smoked brisket, some fat is good. While you want to remove large, unrendered chunks, a moderate amount of fat on the cubed brisket will melt into the chili during simmering, adding an incredible richness and mouthfeel. It’s part of what makes brisket chili so luscious and satisfying.
• Hand-Crushing Tomatoes: The instruction to hand-crush whole canned tomatoes is intentional. While diced tomatoes are convenient, whole tomatoes, when crushed by hand, offer a more rustic texture and release their juices more naturally, contributing to a fresher, more vibrant tomato flavor compared to pre-diced versions.

Delicious Variations to Make It Your Own

This Smoked Texas Brisket Chili is incredibly versatile, inviting you to experiment and make it uniquely yours. Feel free to mix and match these topping combinations or get creative with your own additions!

• Tex-Mex Classic: For a timeless and satisfying Tex-Mex experience, generously top your chili with freshly shredded sharp cheddar cheese, a dollop of cool and creamy sour cream, finely chopped green onions (scallions), and thin slices of fresh or pickled jalapeños. This combination offers a rich and creamy texture with a delightful hint of sharpness from the cheese, balanced by the freshness of the green onions and a pleasant spicy kick from the jalapeños, perfectly complementing the smoky brisket chili.
• Fresh & Vibrant: If you’re looking for a lighter, brighter contrast to the rich chili, opt for a fresh topping medley. Dice up ripe avocado for a creamy texture, add a squeeze of tangy fresh lime wedges for zest, sprinkle a generous amount of chopped fresh cilantro for herbaceous notes, and finely mince some red onion for a crisp, sharp bite. This combination introduces refreshing and vibrant flavors, with the creamy avocado and tangy lime enhancing the chili’s deep, savory profile.
• Crunchy Fiesta: For those who love a playful mix of textures and bold flavors, the Crunchy Fiesta variation is a must-try. Start with a bed of crunchy corn chips (like Fritos) for a satisfying base. Crumble creamy queso fresco over the top, add more pickled jalapeños for an extra tang and heat, and scatter fresh, diced tomatoes for a burst of juicy sweetness. This creates a delightful medley of crunchy and soft textures, adding a lively and cheesy twist to each spoonful.
• Spicy Lovers’ Dream: For the true heat enthusiasts, this variation amplifies the chili’s fiery character. Douse your bowl with your favorite hot sauce (go as bold as you dare!), add thinly sliced pickled red onions for a sweet and tangy crunch that cuts through the heat, toss in some roasted corn kernels for a touch of sweetness and smoky char, and finely chop extra chipotle peppers (from a can of adobo) for an intense, smoky spice. This combination delivers an explosive symphony of fiery flavors, balancing the chili’s inherent smokiness with sweet and tangy undertones and a powerful heat.

Frequently Asked Questions (FAQ’s) about Smoked Brisket Chili

Other Delicious and Hearty Chilis to Explore

If you’ve enjoyed the rich flavors of this Smoked Texas Brisket Chili, you’ll be thrilled to discover other comforting and robust chili recipes from our collection. Whether you’re in the mood for a classic homestyle rendition or a creamy white chicken chili, we have something to satisfy every chili craving.

Smoked Texas Brisket Chili Recipe

Savor the rich, smoky flavors of Texas with this irresistible brisket chili recipe – a perfect blend of heat, texture, and BBQ goodness.

5 from 2 votes

Pin Recipe

Course: BBQ
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Servings: 12

Ingredients

• 3 lbs Smoked Beef Brisket (flat), cubed 1/4″
• 4 slices Thick cut bacon, cut into pieces
• 4 cup Beef Broth
• 1/2 cup Black Coffee
• 28 oz Whole Tomatoes
• 15 oz Black Beans (optional)
• 2 cups White Onion, diced
• 5 cloves Garlic, minced
• 3 1/2 tbsp Chili Powder
• 4 oz Roasted Hatch Chilies
• 1 tbsp Cumin
• 1 tbsp Paprika
• 1/2 tsp Thyme
• 1/2 tsp Chipotle Chili Powder
• Salt and Pepper, to taste

Instructions

1. Trim and cube the smoked brisket flat into small ¼” pieces.
2. In a large Dutch oven or stockpot, cook the bacon pieces until crispy. Remove the bacon and set aside. Discard all but 1-2 tablespoons of bacon fat.
3. In the same pot, add the diced onion with a pinch of salt. Cook until the onions are browned, scraping the bottom of the pan to release the brown bits.
4. Stir in the chili powder, cumin, paprika, thyme, and chipotle chili powder. Cook for two minutes. Add the minced garlic and cook for one more minute until fragrant.
5. Add the cubed smoked brisket back into the Dutch oven. Pour in the coffee and beef broth. Stir well.
6. Open the can of whole tomatoes and hand-crush them into the pot. Add the tomato juice. Stir in the roasted Hatch chiles.
7. Crumble the cooked bacon and add it to the pot along with the black beans (if using). Place the lid on the pot and simmer over low-medium heat for one hour. Season with salt and pepper to taste.
8. Serve the chili topped with freshly shredded sharp cheddar cheese, minced white onion, and Frito chips. Optionally, add other toppings like cilantro or sour cream.

Notes

Leftover Brisket Chili: Allow it to cool, then refrigerate it for up to three to four days. The brisket chili will taste even more amazing the next day.

Freezing Brisket Chili: Allow to cool to room temperature, then store in a freezer-safe container for up to 3 months.