3 lbs leftover smoked brisket, cubed (point or flat)
3 tbsp bacon fat or neutral oil
2 large yellow onions, diced
4 cloves garlic, minced
3 ancho chiles, stemmed, seeded, toasted
2 guajillo chiles, stemmed, seeded, toasted
3 tbsp tomato paste
2 cans (28 oz each) crushed tomatoes
3 cups beef broth
2 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp oregano
1 tsp cayenne pepper
2 tsp kosher salt
1 tsp black pepper
1 can (15 oz) kidney beans, drained
1 can (15 oz) pinto beans, drained
1 jalapeño, minced (optional)
Cornbread and diced onion for serving
Steps
Toast the ancho and guajillo chiles in a dry skillet over medium heat for 1–2 minutes per side until fragrant. Remove stems and seeds, then soak in 1 cup hot water for 10 minutes. Blend the softened chiles with their soaking liquid until smooth.
Heat bacon fat in a large heavy pot over medium-high heat. Add diced onions and sauté for 5–6 minutes until soft and lightly caramelized. Add minced garlic and cook 1 minute more.
Stir in tomato paste and cook for 2 minutes, stirring constantly to deepen the color. Add the chile purée and cook for another minute.
Pour in crushed tomatoes and beef broth. Add smoked paprika, cumin, oregano, cayenne, salt, and black pepper. Stir well to combine.
Add the cubed smoked brisket and minced jalapeño (if using). Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally. The chili should be rich and slightly thickened.
Stir in the kidney beans and pinto beans. Simmer for another 30 minutes until the beans are warm and flavors meld. Taste and adjust seasoning as needed—add more salt, cayenne, or cumin to preference.
Serve hot in bowls with cornbread, diced onion, and a dollop of sour cream if desired.
Use the Brisket Point for Best Results
The marbled point end of a smoked brisket—with its higher fat content—breaks down beautifully in chili and adds richness that a lean flat cannot match. If you only have flat, add an extra 2 tablespoons of bacon fat to the pot. Leftover brisket from 1–2 days prior works best; the smoke flavor stays pronounced without becoming acrid.
FAQ
Can I freeze smoked brisket chili?
Yes. Cool the chili completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth if it's too thick. Flavor actually improves after a day or two as the spices continue to marry.