Smoked Brisket Chili


3 liters

Prep time


Cooking time




Total time




  • 3 onions (Diced)

  • 6 clove garlic (Pressed)

  • 1/2 can Chipotle Peppers in Adobo Sauce

  • 3 pound Cooked Brisket (Burnt Ends and/or Chopped Slices)

  • 1 can Whole Peeled Tomatoes

  • 1 can diced tomatoes

  • 1 can tomato sauce

  • 2 cup chicken stock

  • 2 can red kidney beans (Rinsed)

  • 2 tablespoon olive oil

  • 2 tablespoon Chili powder

  • 2 tablespoon Brisket Rub

  • 2 tablespoon cumin

  • 1 tablespoon Smoked Paprika

  • 1 teaspoon Beef Concentrate

  • 1 teaspoon ground black pepper


  • Using a large pot, simmer the onions in the olive oil until carmelized.
  • Add the garlic and simmer till fragrant
  • Mix all the dry spices together, then dump them in pot.
  • Keep stirring till a thick paste is formed and it looks like a mess.
  • Add the diced, whole and sauced tomatoes and the chicken stock.
  • Bring to a simmer.
  • Add beans, beef and concentrate.
  • Simmer for 4 hours, stirring every 30 minutes.


  • I use both Burnt Ends and slices in mine
  • 12 – 15 dried chilis also makes a big difference in this chili, it’s what Firlotte does. Simmer them with the onions and garlic. Thomson just uses the canned chipotle with adobo sauce.
  • This recipe is what we used to win the “CMHC Chili Cook-Off” in November, 2012 and 2013.
  • This recipe won us 1st Place at the Manotick Shiverfest Chili Cook-off in January 2013
  • Firlotte likes to simmer this on his Kamado Joe, adds more charcoal flavour.
  • Could you just use stewing beef here? Sure, but then its a beef chili, not brisket, but not everyone has access to a brisket.