Hopefully you’ve read up on my step by step posts on cooking the perfect brisket (Brisket 101, How to Trim a Brisket, How to Smoke a Brisket, How to Slice a Brisket) and you are now a seasoned pitmaster with beautiful briskets coming out of your smoker on the regular. Cooking a 12-15 lb whole packer brisket makes for a whole lotta food. I try to feed as many people as I can with the freshly sliced stuff, but sometimes you’ve got leftovers! This brisket chili is the perfect way to use up any remaining smoky brisket.
This brisket chili is meaty, warm, comforting and just a little bit spicy. All things that chili should be. I did include beans in my chili, because that’s how my family likes it (we’re from Utah, we are beholden to no rules when it comes to proper chili) but you are absolutely welcome to leave them out. Serve with a side of skilled cornbread and you’ve got a meal that will stick to your ribs. If you’re trying to cut out sugar (like I mentioned, the Todd is in a wellness challenge where refined sugar is a no-no) you can sub the brown sugar in the recipe for a half tablespoon of honey or molasses or a combo of both depending on your tastes.
I had so many tomatoes lying around, I actually skipped the canned tomatoes this time and used fresh diced tomatoes and homemade tomato juice. Please summer, never end!
- 2 lbs smoked brisket cut into small cubes
- 1 large onion diced
- 1 green bell pepper diced
- 1 clove garlic minced
- 1 15 oz can pinto or kidney beans drained and rinsed
- 1 15 oz can black beans drained and rinsed
- 1 46 fl oz can tomato sauce
- 1 28 oz can diced tomatoes
- 1/2 tbsp brown sugar
- 1 tbsp chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp ground cumin
- 1/2 tsp ground mustard
- salt and pepper to taste
- 1 tbsp olive oil
- Place a large dutch oven or cast iron pot on your stove and pre-heat to medium heat. Drizzle the olive oil in the pan and add the onions and bell peppers. Cook for 5-6 minutes or until the peppers have softened and the onions are semi-translucent. Add in the garlic and cook for 1-2 minutes more.
- Add the chopped brisket to the pot and stir gently until the mixture is well combined. Add in the beans, tomatoes, and seasonings. Taste and add in any additional salt, pepper or other seasonings as needed. Stir until well combined, reduce the heat to low and cover. Allow the chili to cook for at least 30 minutes, or up to 2 hours, stirring occasionally.
- Serve with shredded cheese, diced onions, sour cream, or any other toppings that you like!