Brisket Chili

If you’re looking for an amazing chili recipe……you’ve found it! Give it a try and let us know what you think!

Brisket Chili

Whenever we smoke a brisket, we save some to make the BEST brisket chili
Prep Time 20 minutes
Cook Time 8 hours
Course Main Course


  • 1 Crock Pot
  • 1 Skillet (deep sides works best!)


  • 1 Tbsp Olive Oil
  • 1 lb Ground Beef lean
  • 1 lb Chopped Brisket Whatever size you like
  • 1 lg Yellow Onion
  • 1 medium Habanero Pepper Sliced in half and seeds removed
  • 4 cloves Garlic
  • 2 15oz Diced Tomato with Green Chilies
  • 1 24oz Tomato Sauce
  • 1/2 cup Beef Broth
  • 2 1/2 tsp Ground Cumin
  • 2 Tbsp Chili Powder
  • 2 tsp Paprika
  • 2 tsp Cinnamon
  • 1/2 tsp Coriander
  • 1 tsp White Sugar
  • 1 or 2 cans Kidney Beans Drained


  • In a deep side skillet, heat olive oil over medium heat
  • Add diced onion and sauté for 3-4 minutes
  • Add garlic and sauté for 45 seconds
  • Move onion and garlic to crock pot
  • Add the ground beef to the skillet and cook until browned,
  • Drain all the fat and move to the crock pot
  • Add all remaining ingredients, EXCEPT THE BEANS, to crock pot
  • Cook on low for 6 hours
  • Add beans and cook on low for an additional 1 hour
  • Remove habanero and discard


We are not huge bean fans, but we don’t hate them, so we add a half a can…… add as many as you’d like; or none!
You can leave the seeds in the habanero pepper if you’re looking for extra heat… can also remove the pepper after the cook and dice it up and throw it back in.
Serve however you’d like…..I put a dollop of sour cream, thick cut cheddar, scallions and some crushed red pepper flakes for a little extra boost of heat!
Keyword brisket, chili

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