This is what a smoked brisket flat becomes when you plan ahead and freeze the extras. One Dutch oven, 12 servings, and every bowl is gone before you can offer seconds. This recipe has won a few informal competitions and turned more than a few self-described chili skeptics into believers.
12 SERVINGS — APPROX. 1⅔ CUPS PER SERVING (20 CUPS TOTAL)
Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1½ Tbsp of grease.
Add onions and peppers and cook until softened, about 3–5 minutes.
Add garlic and cook until fragrant (about 30 seconds).
Add ground beef, breaking apart with a spatula as you cook. Once meat is partially (about 80%) browned, add brown sugar and all spices — chili powder, chipotle chili powder, smoked paprika, cumin, onion powder, black pepper, salt, and cayenne pepper — and stir well, cooking for 3–5 minutes.
Stir in tomato paste and cook for 3 minutes.
Add all remaining ingredients — beef broth, beans, tomatoes, green chilis, Worcestershire sauce, and liquid smoke — plus the cooked bacon and brisket, and stir well.
Cover, simmer 1–2 hours, stirring every ½ hr or so to let flavor develop. Serve with preferred toppings — sour cream, shredded cheddar, and/or jalapeño corn chips.
Yes, but you lose something. The smoke flavor from a freshly smoked brisket flat is deeper and more integrated than store-bought. If you use pre-made brisket, look for the flat — it's leaner and holds up better in chili without making the base greasy.
Refrigerated in an airtight container, smoked brisket chili keeps for 5 days. It freezes well for up to 3 months. The flavor actually improves on day 2 as the spices integrate — this is a recipe that's worth making a large batch of.
T-Bone uses a three-bean blend: dark red kidney beans, black beans, and pinto beans. Each brings a different texture — kidney beans hold their shape, pintos break down slightly and thicken the base, black beans add a slightly earthy depth. Don't skip the variety.
Yes. For a slow cooker, build the bacon base and brown the aromatics on the stovetop first, then transfer everything to the slow cooker and cook on low for 6–8 hours. Add the smoked brisket chunks in the last 90 minutes so they stay intact. For an Instant Pot, pressure cook on high for 15 minutes with a natural release.