Prep Time: 30 Minutes

Cook Time: 4-5 Hours

Yields: Varies

Brisket chili is one of my favorite comfort meals for the fall or winter weather.

Set your smoker to 225-250 degrees. While the smoker is heating up, grab your leftover brisket and chop it up. Heat up a pan and cook one pound of 80/20 ground beef, chop up one whole white onion and one green pepper.  

Let the onions and peppers simmer until they are translucent. Once the beef is fully cooked, put it all into a Dutch oven with the brisket. I used a chili kit for the seasoning from Fire and Smoke Society. This can be picked up from Walmart.

Add in one can of tomato sauce, one can of tomato paste, a can of crushed tomatoes and fill up the same can with five cups of water and pour that in as well. Also, add a can of kidney beans or chili beans. I used Bush’s.

Put this on your smoker and stir every hour until it thickens up. Serve with your favorite toppings and enjoy.

½ cooked brisket (approximately 1-2 pounds chopped)

1 pound 80/20 ground beef

1 pepper, diced

1 white onion, diced

1 can tomato paste

1 can crushed tomatoes

1 can tomato sauce

Fill empty can 5x with water and pour into Dutch oven

1 can kidney or chili beans

1 packet of your favorite chili seasoning

Pit Master Tip

There are a lot of different ways to make chili. Adding brisket brings a whole new depth of flavor to the chili. I also think it thickens it up enough to where it is a lot heartier of a meal. Substitute anything you would like to add or take away, but do not skip the brisket!