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Leftyover Smoked Beef Brisket Chili

Leftyover Smoked Beef Brisket Chili

Well you just spent 12 hours smoking that awesome beef brisket. Now what to do with the left overs? (What? You had leftovers??). Well you should have invited more friends and family members over but that's water under the bridge now. So - you can freeze those tender chunks of smokey goodness AND/OR make this hearty, wonderful chili!  Chili is perfect for these "chilly" days!  Our modified "Chill Chili" recipe is sure to please.

NOTE:  We will post our Smoke Beef Brisket recipe separately for those interested!

You can adjust the ingredients below based on how much brisket you have and how many people you need to serve.  We ALWAYS make a big pot when we make chili. It's best to do all your chopping and prep beforehand. This recipe provides mild but noticeable heat to the chili.  Adjust your chili powder and Chipolte seasoning to suit. 

Total time preparations: 1 hour

Total time cook: 1+ hours

Servings: 15


6 cups leftover smoked beef brisket cubed into 1/2"x 1/2" pieces (slightly larger is ok too)
2 large onion - chopped
6 slices thick bacon - chopped into 1/4 x 1/4 in pieces
8 cloves garlic - minced
2 large red bell pepper - chopped (substitute Italian sweet peppers as well!)
2 bottle "real" beer (sorry no lite beers or low carb!)
1 cup coffee (hot or cold doesn't matter! - no instant!)
1 15 oz can diced tomatoes
1 15 oz can tomato sauce
1 8 oz small can diced green chili (can substitute some diced jalapenos here as well!)
1 small can (7 oz) corn kernels - drained
1 small can (7 oz) black beans - rinsed and drained
1 small can (7 oz) red kidney beans - rinsed and drained
2 teaspoon smoked paprika
2 tablespoon ground cumin
4 tablespoon red chili powder
2 tablespoon dried Chipolte seasoning
2 teaspoon olive oil
Sour cream
Shredded Sharp Cheddar Cheese
Fresh Cilantro



  1. Grab a large pot (with lid) and heat on medium, add olive oil. Make sure you grab a really large pot if you are doubling the above recipe (as we frequently do!)
  2. Add olive oil then bacon and saute till crispy. Remove bacon for later.

3. Add onions and cook until soft (about 8-10 minutes)

4. Add bell pepper and garlic next.  Cook another 4-5 minutes

5. Add the brisket and all dry seasonings above. Mix well in pot. Turn heat to Medium-High

6. Add beer and mix thoroughly allowing the beer to de-glaze the pot. Cook 5-6 minutes.

7. Add diced tomatoes, tomato sauce, beans, corn, green chili, crumbled bacon and coffee. Stir well.

8. Reduce heat to low and let simmer for minimum 60 minutes.  The longer, lower heat the more flavors will build in your chili. We almost always put ours on simmer for 3-4 hours.

Top each serving with a dollop of sour cream, some shredded cheddar cheese and a bit of cilantro. Now its time to Impress your Friends and Family!!

This chili is also awesome leftover (leftover, leftovers??). It freezes well for future cold day enjoyment!  Wonderful on that egg omelette the next morning!

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