I was recently on a hunt for the most delicious chili recipe, so of course, I just had to try my sister Lolly’s Brisket Chili recipe. And you know what… I was not disappointed. This rich and hearty chilly is so good. It has the perfect ratio of meat to beans, and the smoked brisket along with the bacon, adds so much flavor! If you’re on the hunt for a brisket chili recipe, look no further!
I knew this brisket chili recipe was going to be amazing the second I saw the first ingredient—bacon! The first step is to dice up the bacon and cook it in the pan. If you’re not using kitchen shears to dice bacon, you’re seriously missing out. It’s a total game changer!
Once your bacon is looking nice and crispy, remove it from the pan and set it aside in a little bowl, but leave the bacon drippings in the pan.
This veggie chopper is used in my house pretty much daily. It made quick work of dicing the bell pepper and the onion for this brisket chili recipe.
Once I had those all diced up, I threw them in the pan with the bacon drippings, along with some freshly minced garlic. I let all of that cook together in the bacon drippings until it was nice and soft.
I’ve got an amazing smoked brisket recipe you’ve just got to try. This brisket chili recipe is the perfect way to use up any leftovers! I chopped up the cooked brisket and tossed it in the pan with the dry seasonings. Give it a good stir and let it cook for a minute or so to toast the spices.
Now it’s time to add in the rest of our ingredients starting with the tomatoes. This brisket chili recipe is thick and hearty. Using both tomato sauce and diced tomatoes really adds to the richness of the dish.
Next, after rinsing off my canned beans I tossed those into the pan, and gave it all a good stir.
Then, I added some of my homemade chicken stock. Don’t worry if it looks a little different from store-bought stock—it’s full of nourishing collagen, so it has this jiggly, gelatinous texture. But once you stir it in and heat it up, it’ll liquefy. You can check out the full directions for my homemade chicken stock right here.
For this brisket chili recipe, there are just a few more ingredients to add… the soy sauce and Worcestershire sauce, and brown sugar, followed by the reserved bacon.
Once all your ingredients are in, it’s time to deglaze the bottom of your pan. All that tasty goodness from the bacon and spices and tomatoes, is stuck to the bottom. Scraping it up will give your chili a huge boost of flavor!
Pop the lid on your pan and let the chili simmer on low for at least 30 minutes. While it’s simmering, it’ll thicken up and all those flavors will really start to come together.
Look at this delicious bowl of chili! I topped each bowl with additional smoked brisket because why not? It’s seriously so good!
Looking for more recipes that use smoked brisket? You just have to try my brisket nachos. They are so quick and easy to make and a real crowd-pleaser. If you’re on the hunt for more delicious chili recipes to cozy up with this fall, definitely give my White Chicken Chili recipe a try.
Brisket chili uses slow-cooked, tender brisket instead of ground meat, giving it a richer, deeper flavor and melt-in-your-mouth texture. It’s perfect for those who want a heartier, more robust chili with a bit of a smoky twist.
For tender brisket in chili, sear the brisket first for extra flavor, then cook it low and slow in the chili sauce for a few hours until it falls apart. This method allows the brisket to absorb the spices, making each bite flavorful and juicy.
Absolutely! Brisket chili works beautifully in both a slow cooker and an Instant Pot. For a slow cooker, cook on low for 6–8 hours or on high for 3–4 hours. If you’re using an Instant Pot, pressure cook for around 60 minutes, then let it naturally release for the best texture.
Serve brisket chili with crusty bread, cornbread, or tortilla chips for dipping. A light side salad or steamed rice complements the dish nicely, balancing the rich flavors of the chili.