It’s not every day you have some left over smoked beef brisket. If you do, however, THIS is a recipe for you!
Several weeks ago I ventured “out” and drove to the Pasadena area where my son and his family live. I stayed outside in their back yard and enjoyed a lovely afternoon with them, and had a sumptuous dinner. Powell has a big honkin’ barbecue/smoker and he’d purchased THE largest brisket I’ve ever seen in my life. He goes to a meat market near where they live, called Harmony Farms. They know him by first name now. Anyway, what to do with left over beef brisket that’s been smoked? Karen had made this chili once before (a year ago maybe) and I’d exclaimed over the wonderful flavors of the chili. So when I went home that evening she gave me a nice container of smoked brisket to use however I wanted, but what I wanted was this chili.
The recipe called for 3 cups of leftover brisket. This brisket was not slathered with anything wet – it had a dry rub on it and had been smoked for 12 hours or so, and it had deep, smoky flavor. Powell uses something called Cue-Glue from Savory Spice. It’s something that helps dry rub stick to the meat. The label calls it “the pro’s secret weapon.”
When I made the chili, I adapted the recipe, just slightly. I had more brisket, and didn’t have the smaller half-cans of kidney beans or black beans, so I used one can total and some frozen corn. I just eye-balled it. Since the brisket had some fairly warm (spicy) rub on it, I tamed down the seasonings a little bit. Play with it if you make this. The recipe came from a website called vindulge. There are oodles of grilled and smoked meat recipes on that website.
What “makes” this recipe is, obviously, the brisket itself and it’s deep, smoky flavors. You start off with 1-inch chunks of the already smoked brisket, and as it cooks (simmers) the beef does break down into smaller pieces. And becomes super tender. There’s a little bit of coffee (I made a shot of espresso) in this, some chipotle in adobo sauce (be careful, that stuff is hot) and smoked paprika and beer.
When I made this a few weeks ago, it was still cool spring weather here, so I ate some of it and froze some of it – maybe for the fall once summer winds down.
Tuck this recipe into your hat for the fall, unless you’re wanting to make a smoked brisket in the summer. Just don’t use a wet-slathered red sauced type brisket. It would lean this chili over into a barbecue sauce soup, which isn’t what you want here. A tip of my hat to my daughter in law, Karen, for finding this recipe, and for sharing the smoked brisket with me so I could make it myself.
What’s GOOD: oh my, so delicious. I just love this recipe. But then, I do love chili. Not usually ones with tons of beans in it, however. I was prudent with how many beans I added. The combo of flavors is over the top wonderful. I don’t cook smoked meat, so if I make this again, it’ll need to be from another part of my son’s smoked meats. He loves to smoke meat, though, so that’s probably not a problem! Make the day ahead if you have time – all soups get better with an overnight chill.
What’s NOT: maybe acquiring the smoked brisket? Otherwise, nothing at all. Plan ahead a few hours.
printer-friendly PDF and MasterCook recipe (click link to open recipe)
Smoked Beef Brisket Chili
Recipe By: Adapted from Vindulge website
Serving Size: 8
3 slices thick-sliced bacon — diced
1 large onion — about 2 cups, chopped
1 whole red bell pepper — chopped
3 cloves garlic — finely diced
4 cups smoked beef brisket — cooked, cut up into 1-inch cubes
2 tablespoons chili powder
1 tablespoon cumin
1/2 tablespoon chipotle peppers in adobo sauce
1/2 tablespoon smoked paprika
12 ounces beer — or beef broth
1/4 cup coffee or espresso
15 ounces diced tomatoes — including juice
15 ounces tomato sauce — or tomato paste plus water
15 ounces canned black beans — drained and rinsed
15 ounces canned kidney beans — drained and rinsed
7 ounces canned corn — drained and rinsed
4 ounces canned diced green chiles
Note: The original recipe used half the amount of beans and corn. I didn’t have a use for leftover canned beans or corn, so I added the whole cans into the mixture. The original recipe also used more chili powder. Use your own judgment about how much to add. Be careful adding the chipotle peppers in adobo – they can be very hot. You can always add more, but you can’t take them out once they’re in.
1. In a large pot over medium heat, sauté bacon until crispy. Remove bacon to paper towels using a slotted spoon and reserve for later. If there is excess bacon grease remove it, otherwise cook the onions in it.
2. Add onions and cook until soft (about 5 minutes). Add bell pepper and garlic; cook 1 additional minute to soften.
3. Add the leftover cubed brisket and all dry seasonings. Let cook 1 minute stirring often.
4. Add beer (or broth) and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add coffee, tomatoes, beans, corn, green chiles, and the reserved bacon.
5. Bring to a low simmer, cover, and cook for a minimum of 30 minutes and up to two hours to develop the flavors.If the stew starts to get too thick, you can add water 1/2 cup at a time to thin it out.
6. Serve with a drizzle of sour cream and chopped cilantro. Optional: minced red onion, green onion, tortilla chips (crushed) or Fritos.
Per Serving: 512 Calories; 26g Fat (59.1% calories from fat); 10g Protein; 31g Carbohydrate; 10g Dietary Fiber; 124mg Cholesterol; 1817mg Sodium; 7g Total Sugars; trace Vitamin D; 79mg Calcium; 4mg Iron; 774mg Potassium; 189mg Phosphorus.

Karen Thurston
said on July 4th, 2020:
So glad you liked this and have it shared here. It’s a keeper for sure!
It definitely is a keeper. So happy I have a package of two servings in the freezer! Thanks again, Karen, for the recipe. . . carolyn t