Smoked Brisket Chili
Smoked Brisket Chili is a recipe full of smoky flavor, and has a deep, rich red color from the dried chiles.
This is certainly not your average chili!
I brought this is to a Bengal’s (Who Dey!) Super Bowl celebration with some friends and literally not one drop was left.
You can smoke a whole brisket just for the chili or this is a great way to use leftover smoked brisket.
Also, for a more cost effective dish, use chuck roast in place of the brisket.
It’s a great cut of meat that you can get for over half the price of brisket.
Something I have been wanting to try is Traeger Smoked Over the Top Chili! I have gotten rave reviews for the recipe at OrWhateverYouDo.com. Can’t wait to try it!
How to Make Smoked Brisket Chili
This is a four pound trimmed brisket.
All I did was rub it with kosher salt, pepper, and my favorite dry rub.
I wouldn’t go with a BBQ rub since it’s going in the chili, I used Chupacabra, which is a great all purpose seasoning.
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Set the seasoned brisket on your smoker set to 250 degrees for about 4 hours, or pretty much an hour per pound.
The internal temperature should be between 195 and 200 degrees.
Let the brisket rest for about a half hour.
And during the rest time, rehydrate the dried chiles, which I ordered as a set from Amazon.
I am using 3 guajillo, 3 ancho, and 3 arbol chiles.
Remove the stems and shake out some or all of the seeds, depending on how spicy you want your chili.
Place them in a saucepan with two cans beef broth.
Bring to a boil, remove from heat, and let them soak for about a half hour.
Then place the chiles and broth in a food processor or blender.
Blend until smooth, which may take over a minute.
Prep work is done, my friends, so now we make the actual chili 🙂
Set a large soup pot over medium heat and add some olive oil, two diced onions, kosher salt, and pepper.
Cook the onion for 5 to 6 minutes, stirring a few times.
While the onions cooked, I diced up the brisket…and maybe snacked on a few pieces here and there 😉
Add 6 cloves of minced garlic to the onions and cook another minute or so.
Then add two Tablespoons each cumin and oregano, a Tablespoon chili powder, two cans crushed tomatoes, half cup brewed coffee, and two Tablespoons honey.
Yes, I am sure you did a double take when you saw COFFEE as a chili ingredient.
Trust me, it adds a crazy depth of flavor and will not taste at all like coffee 😉
The chopped brisket, blended chiles, and another can of beef broth join the party as well.
Let this simmer away on the stove for 45 minutes, stirring a few times.
Taste for seasoning and add more kosher salt, pepper, or any of the spices if needed.
Holy moly just look at that gorgeous, deep red color!
Top Smoked Brisket Chili with any toppings of choice or enjoy as is 🙂
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If you like Smoked Brisket Chili, you might also like these recipes…
Ancho Chicken Chili
Slow Cooker Chicken Fajita Soup
Brisket Mac and Cheese Egg Rolls
Traeger Smoked Pot Roast
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Smoked Brisket Chili
Smoked Brisket Chili used already smoked brisket cut into tiny pieces in a flavorful dish with dried Mexican chiles, just the right amount of spice
Ingredients
- 4 pound brisket trimmed
- olive oil, kosher salt, pepper (Optional: favorite dry rub)
- 3 dried guajillo chiles
- 3 dried ancho chiles
- 3 dried arbol chiles
- 3 14 oz cans beef broth
- 2 Tbsps olive oil
- 2 onions diced
- 6 cloves garlic minced
- 2 Tbsps cumin
- 2 Tbsps oregano
- 1 Tbsp chili powder
- 2 15 oz cans crushed tomatoes
- 1/2 cup brewed coffee
- 2 Tbsps honey
Instructions
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Rub the brisket with olive oil, kosher salt, pepper, and your favorite dry rub if desired. Place in a smoker set to 250 degrees for 4 to 4 1/2 hours, or until the internal temperature is 195 degrees.
Note: Leftover brisket can also be used to make the chili, or smoked chuck roast.
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Let the brisket rest for 1/2 hour and cut into small pieces. Set aside.
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While the brisket is resting, remove the stems from the dried chiles and remove some of the seeds (this depends on your spice preference, more seeds will be more spicy).
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Add 2 cans of the beef broth to a saucepan and add the chiles. Bring to a boil and remove from heat. Let them soak in the hot water 20 to 30 minutes.
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Pour the chiles and broth into a blender or food processor and blend until smooth (mine took over a minute).
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Set a large soup pot over medium heat, add the olive oil, diced onions, kosher salt, and pepper. Cook 5 to 6 minutes, add the garlic and cook another minute.
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Add the cumin, oregano, chili powder, tomatoes, coffee, honey, chopped brisket, remaining can of beef broth, and the blended chiles. Bring this to a boil and then reduce the heat to simmer for 45 minutes to an hour. Taste for seasoning and add more kosher salt, pepper, cumin, oregano, and/or chili powder if needed,
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