Smoked Brisket Chili
Smoky, tender brisket simmered with beans and spices for a deeply flavored chili. Ready in under an hour using quality smoked meat.
- Total time
- 50 min
- Servings
- 6
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs smoked beef brisket, diced into 1/2-inch pieces
- 1 large onion, diced
- 2 cans (15 oz each) canned kidney beans, drained and rinsed
- 1 can (28 oz) canned diced tomatoes
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 to taste salt and black pepper to taste
Instructions
- 1
Heat 1 tbsp olive oil in a large pot over medium. Add diced onion, cook until softened and translucent, ~5 minutes.
- 2
Add chili powder, smoked paprika, and cumin. Stir until fragrant, ~30 seconds.
- 3
Add diced brisket, canned tomatoes with juice, drained beans, and beef broth.
- 4
Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
- 5
Taste and adjust salt and pepper. If chili is too thin, simmer uncovered 5–10 minutes longer.
- 6
Ladle into bowls and serve hot. Toppings optional: shredded cheddar, sour cream, or fresh cilantro.
Tools you’ll need
- large pot with lid
- wooden spoon
- ladle
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