Smoky Brisket Chili Bowl

Name: Smoky Brisket Chili Bowl
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb smoked brisket, chopped into 1/2-inch cubes; 1 large yellow onion, diced; 4 cloves garlic, minced; 2 poblano peppers, diced; 1 can (28 oz) crushed tomatoes; 1 can (15 oz) kidney beans, drained; 1 can (15 oz) black beans, drained; 1 bottle (12 oz) dark beer (stout or porter); 2 chipotle peppers in adobo, chopped; 2 tbsp chili powder; 1 tbsp cumin; 1 tbsp smoked paprika; 2 tbsp olive oil; salt and pepper to taste; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/4 cup green onions, sliced

110 min 8 servings Easy

All Recipes

Rich, hearty chili loaded with chunks of smoked brisket, dark beer, and smoky chipotles — a bowl of pure BBQ comfort.

Prep

20 min

Cook

90 min

Total

110 min

Servings

Difficulty

Easy

This brisket chili transforms leftover smoked brisket into a rich, complex bowl of comfort food. The already-smoky meat adds incredible depth to the chili base, while dark beer and chipotle peppers layer on even more flavor. It is the ultimate use for day-old brisket.

Instructions

Sauté the aromatics

Heat olive oil in a large Dutch oven over medium-high heat. Cook diced onion and poblano peppers for 5-6 minutes until softened. Add garlic and cook 1 more minute until fragrant.

Build the base

Add chili powder, cumin, and smoked paprika. Stir for 30 seconds to bloom the spices. Pour in the dark beer and scrape up any browned bits from the bottom of the pot.

Add the main ingredients

Stir in crushed tomatoes, kidney beans, black beans, chopped chipotles with adobo sauce, and the cubed smoked brisket. Bring to a boil.

Pro tip: If you do not have leftover brisket, you can smoke a chuck roast and chop it specifically for this chili.

Simmer low and slow

Reduce heat to low and simmer uncovered for 60-90 minutes, stirring occasionally. The chili will thicken and the flavors will meld. If it gets too thick, add a splash of beef broth.

Season and serve

Taste and adjust salt, pepper, and heat level. Ladle into bowls and load up with shredded cheddar, sour cream, and green onions.

Serving Suggestions

Serve in deep bowls topped with shredded cheddar, sour cream, diced onion, and fresh jalapeño slices. Cornbread on the side is mandatory.

Nutrition per serving

440

Calories

36g

Protein

18g

Fat

An authentic Texas red chili with tender chunks of chuck roast, dried chili peppers, and no beans — just pure beefy, spicy goodness.

Medium210 min

See the recipe

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