Smoked Brisket Chili

Smoked Brisket Chili

Category Dinner Beef Leftover Ideas Grill Smoke Game Day
Servings 8
Prep Time 20 minutes
Cook Time 2 Hours

If you own a Pit Boss Pellet Grill or Vertical Smoker you've either made brisket before or it's on your to-do list. The question then becomes, what to do with all that leftover beef? Well, that's exactly what this Smoked Brisket Chili Recipe with bacon and beer is for. Turn leftover brisket into a delicious and satisfying Sunday afternoon lunch...or din-unch as we like to call it. It's so filling you'll probably be skipping dinner and headed to bed early.

Pit Boss Kitchen


  • 4 Tbsp Chipotles in Adobo, Diced
  • 1 (12 oz) Beer, Any Brand
  • 3 Cups Diced Cooked, Fat Trimmed Brisket
  • 1/2 Can Corn Kernels, Drained
  • 1 Tbsp Cumin
  • 1 can Kidney Beans, Drained and Rinsed
  • 1 Cup Cooked Bacon, Chopped
  • 1 (drained and rinsed) Black Beans, Can
  • 2 Tbsp Chili Powder
  • 1/2 (drained) Corn, Can
  • 1 Green Hatch Chilies, Can
  • 1 Red Onion, Diced
  • 1 (15 oz) Tomato Sauce

Special Tools

  • Aluminum Foil
  • Disposable aluminum pan
  • Sauce Pan


Other Leftover Brisket Ideas Include

  1. Georgia BBQ Smoked Brisket Sandwich
  2. Smoked Corned Beef Brisket Hash Recipe
  3. In a saucepan, sautè the red onion, bacon, and 2 tablespoons of the beer in oil or butter on medium heat until the onions are caramelized, and the bacon is cooked.
  4. Preheat your Pit Boss grill to 250°F. Grill for 2 hours, or until the chili is bubbling and brisket is tender.
  5. Remove from the grill and serve.



Pit Boss Competition Blend Hardwood Pellets


Recipe Video

Recipe Note

Top with cheese and sour cream for a nice contrast to the spicy heat from the chilies.