Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb (1.36 kg) smoked brisket, cut into 1-inch chunks
- 2 dried ancho chiles, stemmed/seeded
- 2 dried guajillo chiles, stemmed/seeded
- 1 dried chipotle chile (or 1 tsp chipotle powder)
- 2 cups (480 ml) hot water (for soaking chiles)
- 2 tbsp neutral oil (avocado/canola)
- 2 large yellow onions, diced (about 3 cups)
- 1 jalapeño, minced (optional)
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (28 oz / 794 g) can fire-roasted crushed tomatoes
- 2 cups (480 ml) beef broth
- 2 chipotle peppers in adobo + 1 tbsp adobo sauce
- 2 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 1/2 tsp dried Mexican oregano
- 1 1/2 tsp kosher salt (plus more to taste)
- 1 tsp black pepper
- 2 tbsp masa harina (optional thickener)
- 1 tbsp apple cider vinegar (to finish)
Do This
- 1. Heat smoker to 225°F (107°C) for finishing later (optional but recommended).
- 2. Toast dried chiles 30–60 seconds, soak in 2 cups hot water for 15 minutes, then blend smooth.
- 3. Sauté onions (and jalapeño) in oil for 8 minutes; add garlic for 1 minute.
- 4. Stir in tomato paste and spices; cook 1 minute to bloom.
- 5. Add chile purée, tomatoes, broth, chipotles in adobo, and brisket; simmer gently 60 minutes.
- 6. Smoke-finish uncovered in a Dutch oven at 225°F for 45–75 minutes, stirring once or twice.
- 7. Adjust thickness (masa harina if needed), finish with vinegar, rest 10 minutes, then serve with cheese, onions, and cornbread.
Why You’ll Love This Recipe
- Deep smoke flavor without complicated steps: you get a second layer of pit-kissed depth by finishing the chili in the smoker.
- Perfect use for leftover brisket: turns a small pile of smoked meat into a full, cozy meal.
- Rich but balanced: dried chile purée, tomatoes, and a splash of vinegar keep it bold, not heavy.
- Home-cook friendly: one pot, straightforward ingredients, and flexible heat level.
Grocery List
- Produce: yellow onions, garlic, jalapeño (optional), cilantro and/or scallions (optional garnish), limes (optional)
- Dairy: shredded cheddar or pepper jack, sour cream (optional)
- Pantry: dried ancho chiles, dried guajillo chiles, dried chipotle chile (or chipotle powder), chipotles in adobo, neutral oil, tomato paste, fire-roasted crushed tomatoes (28 oz), beef broth, chili powder, ground cumin, smoked paprika, Mexican oregano, kosher salt, black pepper, masa harina (optional), apple cider vinegar
Full Ingredients
Chiles (for the smoked chile purée)
- 2 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 1 dried chipotle chile, stemmed (optional for extra heat) or 1 tsp chipotle powder
- 2 cups (480 ml) hot water (for soaking)
Chili base
- 2 tbsp neutral oil (avocado, canola, or grapeseed)
- 2 large yellow onions, diced (about 3 cups / 450 g)
- 1 jalapeño, minced (optional)
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 1/2 tsp dried Mexican oregano
- 1 1/2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
Liquids and main ingredient
- 1 (28 oz / 794 g) can fire-roasted crushed tomatoes
- 2 cups (480 ml) beef broth
- 2 chipotle peppers in adobo, minced
- 1 tbsp adobo sauce (from the can)
- 3 lb (1.36 kg) smoked brisket, cut into 1-inch chunks (fatty and lean pieces both work)
To finish (balance and thickness)
- 2 tbsp masa harina (optional, for a gentle corn-style thickening)
- 1 tbsp apple cider vinegar
- Additional kosher salt and black pepper, to taste
For serving
- 1 1/2 cups (about 6 oz / 170 g) shredded cheddar or pepper jack
- 1/2 cup diced white onion (or thin-sliced scallions)
- Chopped cilantro (optional)
- Warm cornbread
- Sour cream (optional)
- Lime wedges (optional)
Step-by-Step Instructions
Step 1: Preheat the smoker (for the extra-depth finish)
Preheat your smoker or covered grill for indirect heat to 225°F (107°C). Use a mild-to-medium smoke wood like oak, hickory, or pecan. (If you’re skipping the smoker finish, you can still make this entirely on the stovetop; just simmer a bit longer in Step 6.)
Step 2: Toast and soak the dried chiles
Heat a dry skillet over medium heat. Add the dried ancho, guajillo, and chipotle chile. Toast for 30–60 seconds per side, pressing them flat with a spatula, until fragrant. Don’t let them scorch (burnt chiles taste bitter).
Transfer to a bowl and cover with 2 cups (480 ml) hot water. Soak for 15 minutes, stirring once halfway through, until softened.
Step 3: Blend the smoked chile purée
Add the softened chiles to a blender along with 1 1/2 cups (360 ml) of the soaking liquid (reserve the rest). Blend until very smooth, about 45–60 seconds. If it’s too thick to blend, add a splash more soaking liquid.
Optional but helpful: if you want an ultra-smooth chili, pour the purée through a fine-mesh strainer, pressing with a spoon.
Step 4: Sauté the onions and build the spice base
In a large Dutch oven (6–7 quart), heat 2 tbsp oil over medium heat. Add the diced onions (and jalapeño, if using). Cook, stirring occasionally, for 8 minutes, until softened and lightly golden.
Add the garlic and cook for 1 minute, just until fragrant.
Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, to bloom the spices and deepen their flavor.
Step 5: Simmer the chili with brisket
Pour in the blended chile purée, crushed tomatoes, beef broth, minced chipotles in adobo, and 1 tbsp adobo sauce. Stir well, scraping the bottom of the pot.
Add the brisket chunks and bring to a gentle simmer over medium-high heat. Reduce heat to low, cover partially (lid slightly ajar), and simmer for 60 minutes, stirring every 15–20 minutes to prevent sticking. You’re looking for a slow burble, not a hard boil.
Step 6: Finish in the smoker (or over the pit) for true smokehouse depth
For the signature flavor, place the Dutch oven in the smoker at 225°F (107°C). Keep the pot uncovered for maximum smoke contact, and smoke-finish for 45–75 minutes. Stir once about halfway through to keep the edges from reducing too much.
If you don’t have a smoker, continue simmering on the stovetop, uncovered, for 20–30 minutes to concentrate flavors.
Step 7: Thicken, balance, and serve
If you’d like a thicker chili, whisk 2 tbsp masa harina with 1/4 cup (60 ml) warm water (or broth) into a smooth slurry, then stir it into the chili. Simmer for 10 minutes to cook off any raw flour taste.
Stir in 1 tbsp apple cider vinegar. Taste and adjust seasoning with additional salt, pepper, or a little more adobo sauce for heat.
Let the chili rest off heat for 10 minutes (it thickens slightly as it sits). Ladle into bowls and top with shredded cheese and diced onion. Serve with warm cornbread on the side.
Pro Tips
- Use the bark: If your brisket has a peppery bark, include it. It melts into the chili and adds incredible smoky seasoning.
- Control heat smartly: For mild chili, skip the dried chipotle and use just one chipotle in adobo. For hot, add the dried chipotle plus an extra chipotle pepper in adobo.
- Keep the simmer gentle: A hard boil can make brisket dry and stringy. Aim for a steady, low simmer.
- Smoker finish = concentration: Uncovered time in the smoker both adds smoke and reduces liquid. If it thickens too fast, stir in a splash of broth.
- Make it better overnight: Like most chilis, the flavor deepens after a night in the fridge.
Variations
- Bean-friendly version: Add 2 cans (15 oz / 425 g each) pinto or kidney beans, drained and rinsed, during the last 20 minutes of simmering.
- Beer boost: Replace 1 cup (240 ml) of the beef broth with 1 cup (240 ml) amber lager. Add it when you add the broth.
- Competition-style richness: Stir in 1 tsp unsweetened cocoa powder and 1 tsp espresso powder with the spices in Step 4.
Storage & Make-Ahead
Cool chili to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed. Freeze for up to 3 months; thaw overnight in the fridge before reheating. For make-ahead, cook the chili through Step 5, refrigerate, then smoke-finish the next day at 225°F (107°C) for 60 minutes to refresh the smoke aroma and deepen the flavor.
Nutrition (per serving)
Approximate, based on 8 servings (not including cornbread or optional toppings): 520 calories, 33 g protein, 33 g fat, 18 g carbs, 5 g fiber, 9 g sugar, 980 mg sodium.
