Smoked Brisket and Bean Chili Recipe

Smoked Brisket and Bean Chili Recipe

Perfect for those cold days when everything you want is a hearty comfort food. This Smoked Brisket and Bean Chili is a one-dish meal that will satisfy everybody. Use smoked brisket leftovers, if you have some.


1 Tbsp oil

1 Medium onion - diced

3 Celery stalks - diced

1 Red pepper - cored and diced

2 Garlic cloves - minced

2 ½ Cups smoked brisket - cut into small chunks

1 28 Oz. can diced tomatoes

3 Cans white kidney beans - rinsed and drained

1 Cup freshly brewed coffee

3 Tbsp chili powder

2 Tbsp brown sugar

1 Tsp salt

1 Tsp fresh ground black pepper

½ Tsp cayenne pepper


Heat oil on medium heat in a dutch oven or large pot.

Add onion, celery, pepper, and garlic to the dutch oven and fry, stirring often, until the vegetables are tender.

Add smoked brisket and cook, stirring often for about 5-7 minutes.

Stir in the remaining ingredients and bring to a boil.

Lower the heat, stir and cover with a lid.

Let the chili simmer for 90 minutes.

Serve hot.

Recipe by: Steve Cylka