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–+ servings
Bowl of smoked brisket chili topped with sour cream, melted cheddar, sliced jalapeños, and green onions

Smoked Brisket Chili

Smoked brisket chili made with a freshly smoked brisket flat and a chili con carne base, simmered until the smoky flavor infuses every spoonful.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 8 people
Course: Main Course
Cuisine: American, BBQ, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Brisket
  • 4-6 lb brisket flat or leftover brisket
  • Your favorite BBQ seasoning heavy coat
Chili
  • 2.5 lbs chili base like RC Provisions chili log
  • 4-6 cups water enough to fully loosen the chili base
Toppings
  • Sour cream
  • Freshly grated cheddar cheese
  • Green onions sliced
  • Jalapeños fresh or pickled

Equipment

  • Smoker or charcoal grill
  • Foil tray and aluminum foil
  • Large pot or Dutch oven
  • Instant-Read Thermometer
  • Sharp knife and cutting board

Method
 

  1. Season brisket flat generously with BBQ seasoning. Smoke at 300°F until bark sets, about 2-3 hours.
  2. Place in a foil tray, cover tightly with foil. Return to smoker and cook until 203°F internal and probe-tender. Rest, then chop into small chunks.
  3. In a large pot, add 2½ lbs chili base and 4-6 cups water. Heat over medium, stirring until smooth. Add chopped smoked brisket.
  4. Simmer on low for 30-45 minutes. Ladle into bowls and top with sour cream, cheddar, green onions, and jalapeños.

Notes

Leftover brisket: Skip the smoking step entirely and chop leftover brisket straight into the chili base.
Thickness control: Simmer longer uncovered to thicken, or add water to thin.
More heat: Add chipotle peppers, extra jalapeños, or a splash of BBQ sauce.

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