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4.37 from 22 votes

Smoked Beef Brisket Chili Recipe

Smoking a beef brisket, especially a large whole brisket with both the point and flat intact, can yield a sizable amount of meat. You can make brisket chili in a slow cooker. Making beef brisket chili in a slow cooker is a good idea if you want to assemble the meal right before you head out to work or school.

Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: American
Keyword: Beef Brisket Chili
Servings: 6
Calories: 135kcal


  • Cutting board
  • Sharp Knife
  • Heavy pot or Dutch oven with a lid
  • Large spoon


  • 2


    Smoked brisket cut into bite size cubes

  • 2


    Extra virgin olive oil

  • 1

    Large onion, diced

  • 1

    Green bell pepper, diced

  • 3

    Cloves garlic, minced

  • 1

    Grated carrot

  • 2


    Chili powder

  • 1

    Tablespoon Ground cumin

  • 1


    Dried oregano

  • 1/2

    Teaspoon Ground cinnamon

  • 1/2

    Teaspoon Cayenne pepper

  • 1 12


    Bottle of beer or beef broth

  • 2 15

    Ounce Cans of diced tomatoes with liquid

  • 1 15

    Ounce Can of tomato sauce

  • 1 15

    Ounce Can pinto beans, drained and rinsed

  • 1 15

    Ounce Can dark kidney or black beans, drained and rinsed

  • 1

    Whole bay leaf

  • Salt and pepper to taste


  • Place a large Dutch oven or heavy soup pot on your stove over medium-high heat. 

  • Add the olive oil to the pot.

  • Then, add the onions and bell pepper.

  • Sauté for 5 to 6 minutes until the onions and peppers have softened.

  • Add in the garlic and carrot and cook for 30 seconds.

  • Stir in the chili powder, cumin, oregano, cinnamon, and cayenne.

  • Cook for another 30 seconds until the spices smell fragrant.

  • Pour the beer or broth into the pot and allow it to come to a boil and reduce slightly.

  • Add the tomatoes, sauce, and bay leaf. Bring up to a simmer.

  • Add the beans and brisket to the pot.

  • Stir to combine well.

  • Taste the chili and season with salt and pepper while the chili comes to a boil.

  • Reduce the heat to a low simmer.

  • Cover the pot and cook over low heat until most of the liquid has been reduced, stirring a few times.

  • Remove the chili from the heat.

  • Take out the bay leaf.

  • Season with salt and pepper if desired.

  • Serve the chili with recommended toppings: shredded cheddar cheese, sour cream or Greek yogurt, sliced scallions, chopped cilantro, or diced avocado.


Serving: 100g | Calories: 135kcal