When the weather calls for comfort, this brisket chili delivers. It's rich, meaty, and loaded with beans-perfect for game day or a no-fuss family dinner.
Why this Recipe Works
- Big brisket flavor: Deep, meaty flavor you won't get from ground beef.
- Leftover-friendly: Perfect second life for smoked brisket.
- Pantry simple: Mostly cans and spices you already have.
- Hands-off simmer: Let the pot do the work!
- Feeds a crowd: Hearty, budget-friendly, and freezer-ready.
- Make-ahead magic: Even better on day two (hello, meal prep!).
Ingredient Notes
- Olive oil: Helps soften the onions and bloom the spices.
- Onion: Sweetens and rounds out the chili base.
- Chopped brisket (1 lb / ~3 cups): Leftover smoked or oven-roasted both work; dice into small, scoopable pieces.
- Beef broth: Savory backbone; low-sodium lets you control salt.
- Beans : Black, dark red kidney, light red kidney, and pinto make a hearty, varied texture.
- Diced tomatoes: Bright acidity and body.
- Chili powder: Primary chili flavor.
- Garlic powder + Cumin: Warmth and depth.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Quick Steps (at a glance)
- Sauté onion in oil (4-5 min).
- Add cubed brisket (2 min).
- Stir in broth, beans, tomatoes, spices, salt, pepper.
- Simmer gently, partially covered, 2 hours.
- Adjust seasoning; thicken uncovered if needed.
How to Choose Your Brisket
This easy brisket chili recipe is perfect to use up leftover brisket. Smoked, braised, or oven-roasted brisket all work great. My Instant Pot Brisket recipe is another perfect option. You can also use store bought brisket from the grocery store or your favorite BBQ restaurant.
The flat yields lean, tidy cubes; the point brings richness. If your brisket is very lean, don't worry-the beans and slow simmer keep the chili hearty.
Step-by-Step Instructions
- Sauté the base: Set a large Dutch oven over medium heat. Add 1 tablespoon olive oil and 1 cup diced onion. Cook 4-5 minutes until softened and lightly translucent. A pinch of salt helps the onion break down.
- Add brisket: Stir in 1 lb chopped brisket. Cook for around 2 minutes, just until the fat begins to render and the meat is warmed-this releases flavor into the pot.
- Load the pot: Add 3 cups beef broth, 4 cans rinsed beans (black, dark red kidney, light red kidney, pinto), 1 (28 oz) can diced tomatoes with juices, ¼ cup chili powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 2 teaspoon kosher salt, and ½ teaspoon black pepper. Stir well, scraping the bottom to prevent anything from sticking.
- Simmer low and slow: Bring to a gentle simmer, then partially cover and cook about 2 hours, stirring every 20-30 minutes. You're looking for a slow bubble-too vigorous and the beans can split. The chili will reduce slightly and thicken.
- Final taste and serve: Taste and adjust salt/pepper. If you want it thicker, simmer uncovered for the last 10-15 minutes. Ladle into bowls and add your favorite toppings.
Expert Tips
- Gentle simmer = intact beans. Keep the heat low; a rolling boil breaks skins.
- Salt smart: Saltiness of beef broth and brisket varies-taste near the end before adding more.
- Thickness control: Uncover to reduce, or mash a few beans against the pot side to naturally thicken. You can also stir in a slurry of corn starch or masa flour. If it's too thick, just add a splash of beef broth.
- Even brisket dice: ½-inch pieces fit perfectly on a spoon.
What to Serve with Brisket Chili
This leftover brisket chili is a hearty meal on its own, but you can't go wrong with a side of my southern skillet cornbread or an ooey-gooey grilled cheese sandwich. And don't forget your favorite toppings like shredded cheddar cheese, sour cream, green onions, and Frito's or crushed tortilla chips for some crunch.
Recipe Variations
- Smoky chipotle: Stir in 1-2 minced chipotles in adobo with the spices.
- Spice-forward: Add ½ teaspoon cayenne or 1 teaspoon ancho for a slow burn.
- Veg boost: Add 1 diced bell pepper and 1 cup of corn during the last 15 minutes.
- Tomato-light: Swap half the tomatoes for more broth for a beefier profile.
Storage and Reheating Instructions
- Fridge: 4-5 days in airtight containers.
- Freeze: Up to 3 months; thaw overnight.
- Reheat: Stovetop over medium-low with a splash of broth or water; stir occasionally.
Frequently Asked Questions
Yes-use store-bought smoked brisket or use my Instant Pot Brisket recipe to cook your own in just 90 minutes! You can also cube cooked pot roast or other tender cuts of beef.
Mash a cup of beans into the pot or stir in a cornstarch slurry of 1 tablespoon cornstarch and 2 tablespoon water. Then simmer uncovered for 10-15 minutes.
A 5-6 qt Dutch oven holds everything comfortably and maintains even heat.
More Chili and Stew Recipes
📖 Recipe
Easy Brisket Chili Recipe
Ingredients
- 1 Tablespoon olive oil
- 1 cup diced onion
- 1 pound chopped brisket, around 3 cups
- 3 cups beef broth
- 1 14.5 ounce can black beans, drained and rinsed
- 1 14.5 ounce can dark red kidney beans, drained and rinsed
- 1 14.5 ounce can light red kidney beans, drained and rinsed
- 1 14.5 ounce can pinto beans, drained and rinsed
- 1 28 ounce can diced tomatoes, with juices
- ¼ cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 2 teaspoons Kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Heat oil in a Dutch oven over medium heat. Sauté the diced onion for 4-5 minutes until softened.
- Add the chopped brisket and cook for 2 minutes, until warmed and some of the fat has rendered.
- Stir in the beef broth, rinsed beans, diced tomatoes with juices, chili powder, garlic powder, cumin, salt, and pepper.
- Bring to a gentle simmer. Partially cover and cook for about 2 hours, stirring occasionally, until the mixture has slightly thickened.
- Taste and adjust seasoning. For a thicker chili, simmer uncovered 10-15 minutes.
Notes
- Fridge: 4-5 days in airtight containers.
- Freeze: Up to 3 months; thaw overnight.
- Reheat: Stovetop over medium-low with a splash of broth or water; stir occasionally.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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