Smoked Brisket Chili


We need to get this site moving. Here is a recipe we have been using for quite some time. With only two of us and still loving to smoke a whole packer the obvious solution after enjoying our fill on smoke day is to carve off meal size portions into food saver bags, vacuum and freeze. Just last week I was rummaging around in the freezer and spotted a single bag we had overlooked, dated a year ago. Thawed in the fridge for a couple of days then chopped up for chili. It was great!

The recipe is very simple as opposed to many others but we like it this way. Enjoy!

Smoked Brisket Chili - simplified


1-2 lb smoked brisket, diced into 1/2" cubes
30 ozs Brook's Mild Chili Beans w/ Chili Sauce, 2 cans
30 ozs Joan of Arc Spicy Chili Beans, w/ seasoning, 2 cans
15 ozs Hunts Tomato Sauce, 1 can
1 pkg Brook's Secret Chili Seasoning Original
cheddar cheese, shredded, serve on top

Add cayenne or more chili powder to suit your heat preference


1. Dice up smoked brisket from the freezer.
2. Add remaining ingredients and stir well to combine.
3. Simmer on LOW for ~2 hours. It should be just barely bubbling. Stir every 30 min.
4. Remove heat and let sit for 1 hour. Reheat to serve.
5. Serve with shredded cheese on top.

Leftovers freeze well, save in meal sized portions, vacuum packed.
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