Smoked Brisket Chili Recipe

When the crisp air of fall rolls in, there’s nothing quite like the comforting aroma of a hearty chili simmering on the stove. This Smoked Brisket Chili is more than just a meal—it’s a seasonal ritual that brings warmth and flavor to your table. Built around tender, smoky brisket and layered with fire-roasted tomatoes, kidney beans, and a splash of red wine, this dish strikes a perfect balance between rustic depth and refined richness. Whether you’re hosting a game day gathering or simply craving something soul-satisfying, this chili delivers bold taste with every spoonful.

What sets this recipe apart is its slow-smoked brisket, infused with savory spices and cooked to melt-in-your-mouth perfection. The addition of saffron and red wine elevates the flavor profile, while the option to thicken the chili with a flour slurry lets you customize the texture to your liking. It’s a dish that honors tradition but isn’t afraid to experiment, making it a standout in any cold-weather rotation. So grab your stockpot, fire up the smoker, and get ready to create a chili that’s as memorable as the season itself.

Smoked Brisket Chili

Recipe By: Bill Roberts | @cook at home dad

Prep Time: 15 min
Cook Time: 30 min
Serves: 8

US Wellness Meats Shopping List: Beef Large Brisket

Ingredients:

2 lb Beef Large Brisket – US Wellness Meats, smoked, chopped Add to Cart

2 Tbsp Salt and Pepper

1 Tbsp Olive Oil

1 whole Yellow Onion, chopped

3 cloves Garlic, minced

2 Tbsp Tomato Paste

15 oz Fire Roasted Diced Tomatoes, canned

15 oz Kidney Beans, canned, drained

1/4 cup Red Wine Blend

1 pinch Saffron

32 fl oz Water

Instructions

1. Pat dry and Sean your brisket with approximately 2 tbsp of salt and pepper on each side ( about a tbsp per side ) and let sit overnight
2. Bring your smoker to about 225 degrees and smoke your brisket until the internal temperature reaches 185 degrees, wrap with tinfoil and let sit for 2 hours
3. Slice and chop your brisket into mouth sized pieces and feel free to trim excess fat if necessary
4. Add olive oil to a large pot and bring to medium high heat, add onions and garlic and cook for 2 minutes or until translucent
5. Add tomato paste, red wine and saffron. Stir until and thick sauce texture is achieved. About 2 minutes or so.
6. Add your brisket, tomatoes, and kidney beans, stir together and let simmer for 2 to 3 minutes.
7. Add your water and bring to a rolling boil. Cover reduce heat to low and simmer for 20 minutes. Remove from heat, let cool and enjoy!

Notes

If you prefer a thicker consistency to your chili mix 3 tbsp of AP flour with a 1/2 cup of room temperature water and mix together thoroughly. Once mixed and no lumps of flour remain, pour into your chili and stir.

A big thank you to our December Featured Chef, Bill Roberts for sharing this amazing Smoked Brisket Chili recipe! The rich, smoky flavors and comforting aroma make it the perfect dish for crisp fall days. Want more delicious recipes and culinary inspiration? Visit our Discover blog for more insights, tips, and mouthwatering creations from trusted sources like Bill.