![\"smoked](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/10\/smoked-brisket-chili.jpg\")
<\/figure>\n\n\nWhat is Smoked Brisket Chili?<\/h2>\n\n\n\n
Smoked brisket chilies are a hearty flavor-packed dish containing smoked leftover barbecue brisket. The brisket leftovers or pieces are smashed into the comforting warmth of chili. <\/p>\n\n\n\n
The chili here is usually thick tomato sauce topped with savory veggies, beans, and spices. Some common toppings I like to add include sour cream, green onions, and grated cheddar cheese.<\/p>\n\n\n\n
In other words, the smoked brisket chili process involves saut\u00e9ing a medley of veggies, adding the right blend of spices, tossing in the smoky chopped brisket, and adding a topping. <\/p>\n\n\n\n
Smoked Brisket Chili Recipe<\/h2>\n\n\n\n
The chili leftover brisket recipe is the most efficient way of using the grilled meat left over. Here’s how to create a tasty and filling chili that will be a family favorite.<\/p>\n\n\n\n
Ingredients<\/h3>\n\n\n\n\n- Leftover smoked barbecue brisket<\/li>\n\n\n\n
- 1\/2 red pepper<\/li>\n\n\n\n
- 1\/2 green pepper<\/li>\n\n\n\n
- 1\/2 white onion<\/li>\n\n\n\n
- 1 jalapeno pepper<\/li>\n\n\n\n
- 1 teaspoon to 1 tablespoon Kosher salt (depending on the brisket size)<\/li>\n\n\n\n
- 1 teaspoon to 1 tablespoon ground black pepper (according to how spicy you want it)<\/li>\n\n\n\n
- 1 teaspoon to 1 tablespoon Cumin (depending on how much you enjoy that warm, earthy flavor)<\/li>\n\n\n\n
- 1 teaspoon to 1 tablespoon smoked paprika (depending on how smoky you want your chili to be)<\/li>\n\n\n\n
- 1 to 2 tablespoons chili powder<\/li>\n\n\n\n
- 1 to 2 dashes of Worcestershire sauce<\/li>\n\n\n\n
- 2 cans of crushed tomatoes<\/li>\n\n\n\n
- Fire-roasted diced tomatoes<\/li>\n\n\n\n
- 1 can of black beans<\/li>\n\n\n\n
- 1 can of dark red kidney beans<\/li>\n<\/ul>\n\n\n\n
![\"Raw](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/10\/Raw-Brisket-with-Cooking-Ingredients-1200x800.jpg\")
<\/figure><\/div>\n\n\nDirections<\/h3>\n\n\n\n<\/div>\n\n\n\nStep 1: Thaw the Brisket <\/h4>\n\n\n\n
Since we’re talking about leftover brisket, you may have had it kept in the fridge or freezer. So the first thing we are doing is thaw it in cold water before starting our recipe. <\/p>\n\n\n\n
To thaw it, take that foil pack of brisket and put it on the lowest shelf of the fridge. It will take the brisket between 24 to 48 hours to thaw completely. <\/p>\n\n\n\n
If you want to thaw it faster, place the leftover brisket in cold water for 30 minutes to an hour. You may need something heavy to weigh down the brisket because it might float. <\/p>\n\n\n\n
Step 2: Slice the Veggies<\/h4>\n\n\n\n
Slice the red pepper, green pepper, white onion, and jalapeno. Then pour them into small bowls. You may also have them in a bowl big enough to contain the sliced veggies. <\/p>\n\n\n\n
Step 3: Turn on the Stove <\/h4>\n\n\n\n
Turn the stove on to medium heat, grab a large Dutch oven or skillet, and add some drizzles of olive oil. <\/p>\n\n\n\n
Step 4: Saute Those Veggies<\/h4>\n\n\n\n
Now add the veggies one by one and start saut\u00e9ing the veggies. Let them caramelize and fill your kitchen with that aroma.<\/p>\n\n\n\n
Step 5: Spice It Up<\/h4>\n\n\n\n
Time to add some magic to those veggies! Sprinkle in some kosher salt, ground black pepper, cumin, smoked paprika, and chili powder. Give it all a good mix until everything is nicely incorporated.<\/p>\n\n\n\n
Step 6: Bring in the Tomatoes<\/h4>\n\n\n\n
Now, let’s get those tomatoes in the chili party! Pour in the crushed tomatoes and add those fire-roasted tomatoes for that smoky charred goodness.<\/p>\n\n\n\n
Step 7: Add the Beans<\/h4>\n\n\n\n
Don’t forget the beans! Add the black beans and the dark red kidney beans to the mix. <\/p>\n\n\n\n
Step 8: Introduce the Leftover Smoked Brisket<\/h4>\n\n\n\n
Here comes the star of the show – the smoked brisket! Crumble the brisket right into the chili. Feel free to add as much as you want, depending on how hearty you like your chili. Chuck roast works too for this recipe.<\/p>\n\n\n\n
Step 9: Let It Smoke<\/h4>\n\n\n\n
Time to introduce your chili to some wood smoke! Hickory wood chips like the Mr. Bar-B-Q Hardwood Chips<\/a> are some of my go-to for smoky flavor when using my charcoal or gas grill. <\/p>\n\n\n\nPop some into the smoker box while the smoker itself is at around 250-275 degrees.<\/p>\n\n\n\n
<\/figure><\/div>\n\n\nDirections<\/h3>\n\n\n\n<\/div>\n\n\n\nStep 1: Thaw the Brisket <\/h4>\n\n\n\n
Since we’re talking about leftover brisket, you may have had it kept in the fridge or freezer. So the first thing we are doing is thaw it in cold water before starting our recipe. <\/p>\n\n\n\n
To thaw it, take that foil pack of brisket and put it on the lowest shelf of the fridge. It will take the brisket between 24 to 48 hours to thaw completely. <\/p>\n\n\n\n
If you want to thaw it faster, place the leftover brisket in cold water for 30 minutes to an hour. You may need something heavy to weigh down the brisket because it might float. <\/p>\n\n\n\n
Step 2: Slice the Veggies<\/h4>\n\n\n\n
Slice the red pepper, green pepper, white onion, and jalapeno. Then pour them into small bowls. You may also have them in a bowl big enough to contain the sliced veggies. <\/p>\n\n\n\n
Step 3: Turn on the Stove <\/h4>\n\n\n\n
Turn the stove on to medium heat, grab a large Dutch oven or skillet, and add some drizzles of olive oil. <\/p>\n\n\n\n
Step 4: Saute Those Veggies<\/h4>\n\n\n\n
Now add the veggies one by one and start saut\u00e9ing the veggies. Let them caramelize and fill your kitchen with that aroma.<\/p>\n\n\n\n
Step 5: Spice It Up<\/h4>\n\n\n\n
Time to add some magic to those veggies! Sprinkle in some kosher salt, ground black pepper, cumin, smoked paprika, and chili powder. Give it all a good mix until everything is nicely incorporated.<\/p>\n\n\n\n
Step 6: Bring in the Tomatoes<\/h4>\n\n\n\n
Now, let’s get those tomatoes in the chili party! Pour in the crushed tomatoes and add those fire-roasted tomatoes for that smoky charred goodness.<\/p>\n\n\n\n
Step 7: Add the Beans<\/h4>\n\n\n\n
Don’t forget the beans! Add the black beans and the dark red kidney beans to the mix. <\/p>\n\n\n\n
Step 8: Introduce the Leftover Smoked Brisket<\/h4>\n\n\n\n
Here comes the star of the show – the smoked brisket! Crumble the brisket right into the chili. Feel free to add as much as you want, depending on how hearty you like your chili. Chuck roast works too for this recipe.<\/p>\n\n\n\n
Step 9: Let It Smoke<\/h4>\n\n\n\n
Time to introduce your chili to some wood smoke! Hickory wood chips like the Mr. Bar-B-Q Hardwood Chips<\/a> are some of my go-to for smoky flavor when using my charcoal or gas grill. <\/p>\n\n\n\nPop some into the smoker box while the smoker itself is at around 250-275 degrees.<\/p>\n\n\n\n
Step 1: Thaw the Brisket <\/h4>\n\n\n\n
Since we’re talking about leftover brisket, you may have had it kept in the fridge or freezer. So the first thing we are doing is thaw it in cold water before starting our recipe. <\/p>\n\n\n\n
To thaw it, take that foil pack of brisket and put it on the lowest shelf of the fridge. It will take the brisket between 24 to 48 hours to thaw completely. <\/p>\n\n\n\n
If you want to thaw it faster, place the leftover brisket in cold water for 30 minutes to an hour. You may need something heavy to weigh down the brisket because it might float. <\/p>\n\n\n\n
Step 2: Slice the Veggies<\/h4>\n\n\n\n
Slice the red pepper, green pepper, white onion, and jalapeno. Then pour them into small bowls. You may also have them in a bowl big enough to contain the sliced veggies. <\/p>\n\n\n\n
Step 3: Turn on the Stove <\/h4>\n\n\n\n
Turn the stove on to medium heat, grab a large Dutch oven or skillet, and add some drizzles of olive oil. <\/p>\n\n\n\n
Step 4: Saute Those Veggies<\/h4>\n\n\n\n
Now add the veggies one by one and start saut\u00e9ing the veggies. Let them caramelize and fill your kitchen with that aroma.<\/p>\n\n\n\n
Step 5: Spice It Up<\/h4>\n\n\n\n
Time to add some magic to those veggies! Sprinkle in some kosher salt, ground black pepper, cumin, smoked paprika, and chili powder. Give it all a good mix until everything is nicely incorporated.<\/p>\n\n\n\n
Step 6: Bring in the Tomatoes<\/h4>\n\n\n\n
Now, let’s get those tomatoes in the chili party! Pour in the crushed tomatoes and add those fire-roasted tomatoes for that smoky charred goodness.<\/p>\n\n\n\n
Step 7: Add the Beans<\/h4>\n\n\n\n
Don’t forget the beans! Add the black beans and the dark red kidney beans to the mix. <\/p>\n\n\n\n
Step 8: Introduce the Leftover Smoked Brisket<\/h4>\n\n\n\n
Here comes the star of the show – the smoked brisket! Crumble the brisket right into the chili. Feel free to add as much as you want, depending on how hearty you like your chili. Chuck roast works too for this recipe.<\/p>\n\n\n\n
Step 9: Let It Smoke<\/h4>\n\n\n\n
Time to introduce your chili to some wood smoke! Hickory wood chips like the Mr. Bar-B-Q Hardwood Chips<\/a> are some of my go-to for smoky flavor when using my charcoal or gas grill. <\/p>\n\n\n\n Pop some into the smoker box while the smoker itself is at around 250-275 degrees.<\/p>\n\n\n\n
![\"Mr.](\"https:\/\/m.media-amazon.com\/images\/I\/51hcTVMiGrL._SL160_.jpg\")
\n <\/a>\n