Brisket Chili

This Brisket Chili gives both summer and fall happy feels! It's a great way to repurpose that leftover barbecue and also feel the coziness of fall that will be here before we know it!

As a lot of you know, my family LOVES to barbecue, and The Perfect Brisket is one of our favorite cuts of meat. When we make a whole brisket, it yields a lot of leftovers that we repurpose in a multitude of yummy ways, this AMAZING leftover brisket chili being one of them!

The richness, tenderness, and smoky flavor of the brisket makes this chili a perfect candidate for a hearty meal. It's even better than the day it was cooked. This recipe packs a level of heat that can easily be tamed or amplified to your preference! Served with your favorite chili toppers and sides, it makes for a super delicious chili season weeknight meal!

Fun Fact

I won a chili cookoff 10 years ago and I wear that "Best Chili Recipe" ribbon every day. Not really, but this chili really is award winning. I love different versions of chili, especially my School Lunch Chili that brings back yummy childhood memories, but this heart chili gives more of the Texas chili or chili con carne style.

Why You’ll like this Recipe

• Less Waste and Yummy: It's a great way to repurpose leftover beef brisket in a delicious way!
• Make-Ahead Meal: It's a great make-ahead lunch and/or dinner!
• Customizable: This beef brisket chili recipe packs a delicious flavor and heat punch that is customizable to preference!
• Freezable and Sharable: It can be frozen in batches and pulled from the freezer when you're craving an easy, cozy meal!

What You’ll Need

Ingredient Amounts Listed in the Full Recipe Card Below

• Beef Tallow, Bacon Grease, Oil or Butter: Provides a base to sauté the vegetables and adds richness to the chili.
• Bell Peppers, Jalapeño Peppers and/or Habanero Peppers: Adds sweetness, heat, and crunch. A little bit of habanero pepper goes a long way for the level of heat.
• Fresh Garlic and Yellow Onion: Diced onion and garlic serve as aromatic foundations. They add complexity and enhance the overall flavor profile.
• Tomato Paste and Crushed Tomatoes: Adds a natural sweetness and acidity to balance the richness of the meat. They also contribute to the overall texture.
• Beef Broth or Beef Stock: Adds more beefy flavor and enhances the meaty taste of the brisket. It also provides additional liquid for the chili, ensuring it has the right consistency.
• Chili Seasoning Blend: Brands I like are Mexene Chili Powder, Terlingua, 2 Alarm Chili, and Carrol Shelby's Chili Mix): These spice blends provide warmth, depth, and a hint of heat.
• Cooked Brisket: The star of the show. Adds texture, richness and flavor to the chili.
• Brown Sugar/Brown Sugar Substitute (optional): Helps balance the acidic ingredients and spicy flavors by adding a subtle sweetness.

Tools You’ll Need

• Large Stockpot
• Garlic Press
• Cutting Board
• Chef’s Knife
• Meat Chopper (optional)
• Liquid Measuring Cups
• Can Opener
• Measuring Cups and Spoons
• Wooden Stirring Spoon
• Ladle

How to Make this Recipe

1. In a large pot or Dutch oven over medium high heat, add beef tallow, bacon grease, oil, or butter. Once hot, add onions, bell pepper, jalapeño and habanero (if using). Cook until the vegetables are translucent and tender, about 5 minutes. Add garlic and cook an additional minute.

2. Add tomato paste, stirring until it's incorporated well with the vegetables. Cook 1 minute.

3. Stir in crushed tomatoes and beef broth. Bring to simmer. Stir in chili seasoning mix and brisket chopped into small pieces. Large chunks of brisket can work as well. Allow the mixture to simmer for 20 minutes.

4. Season with additional salt, black pepper and brown sugar or brown sugar substitute to taste. Serve with your favorite chili toppers and side dishes.

Popular Chili Toppers and Sides

Some excellent garnishes for Brisket Chili are shredded cheddar cheese, fresh cilantro, green onions, red onion, jalapeño, tortilla chips, corn chips, and/or a dollop of sour cream

Some excellent side dishes for Brisket Chili are cheese and crackers, a grilled cheese, baked potato, rice, spaghetti, Mamaw's Hoe Cakes or Pone of Cornbread, Sweet and Cheesy Cornbread.

Tips and Substitutions

• The recipe calls for 2-4 tablespoons of a chili seasoning blend because not all blends are created equal. I prefer the richness and heat of 4 tablespoons of the brands I use in mine, but some brands are more potent than others. I would recommend using 2 tablespoons, taste and adjust to preference.
• If you don't have leftover brisket but want to make this chili, you can use 2 ½ lb cooked ground beef, turkey or chicken or use store-bought and/or restaurant cooked brisket.
• You can make this a vegetarian version by using olive oil in the initial step and subbing the meat with your favorite legume(s).
• If you like beans in chili, they can be added as well. Sometimes I'll add a can of drained kidney beans, pinto beans, black beans, or white beans.

Storage and Freezing

Once the chili has cooled completely, refrigerate in an airtight container up to 4-5 days. Chili can be frozen in an air-tight, freezer-safe container up to 3 months. Thaw overnight in the refrigerator before reheating. You can also freeze in small batches so that you can pull a portion from the freezer one at a time.

Frequently Asked Questions

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