Leftover Brisket Chili Recipe (Thick & Hearty)
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If you love cooking once and getting more than one meal out of it, this brisket chili recipe is for you. It’s an easy way to turn leftover brisket into a completely different meal with less effort and nothing going to waste.
This brisket chili recipe starts with brisket that’s already cooked, so most of the work is already done. You’ll simmer it with a simple blend of spices, tomatoes, and broth until it becomes a thick, hearty chili. It’s a recipe you can make any time of year, whenever you’re craving something warm and filling.
Below you’ll find everything you need to make this brisket chili recipe on the stovetop or in a slow cooker, plus tips for storing, freezing, and serving it.
Ingredient Notes & Tips
- Olive Oil: Used to soften the onion and jalapeño before the spices go in.
- Onion & Jalapeño: Diced finely so they cook down evenly. One jalapeño (with seeds) adds a mild kick — remove the seeds and white membrane for a milder chili, or leave extra seeds in for more heat.
- Garlic: Fresh minced garlic cloves.
- Chili Powder, Paprika, Cumin, Salt & Pepper: This spice blend is toasted briefly with the onions before the liquid goes in, which helps wake up the flavor.
- Beef Broth: Use low-sodium broth if you can find it. Between the brisket, BBQ sauce, and Worcestershire sauce, this chili already has a good amount of salt built in, so a low-sodium broth gives you more control over the final seasoning.
- Cooked Brisket: This recipe is a great way to use up leftover oven baked brisket, chopped. Leftover beef roast can also work in its place if that’s what you have on hand. If you don’t have leftovers, store-bought brisket works too — using leftovers is simply my preference, not a requirement.
- BBQ Sauce, Tomato Paste, Worcestershire & Crushed Tomatoes: These build the sauce base for the chili.
How to Make Brisket Chili
- Cook the onion and jalapeño (3–5 minutes). In a Dutch oven over medium heat, add the olive oil, diced onion, and diced jalapeño. Cook over medium-low heat until the onion is soft and translucent. Don’t rush this step — softening the onion fully builds a better base flavor for the chili.
- Add the garlic and spices. Stir in the garlic, chili powder, paprika, cumin, salt, and pepper. Let the spices warm with the onions for about 30 seconds over medium-low heat. Toasting the spices briefly like this wakes up their flavor before the liquid goes in.
- Add the remaining ingredients. Increase the heat to medium and add the beef broth, chopped brisket, BBQ sauce, tomato paste, Worcestershire sauce, and crushed tomatoes. Mix well.
- Simmer. Bring the chili to a simmer and cook uncovered for 2 hours, stirring occasionally — every 20 to 30 minutes, especially toward the end, so nothing sticks to the bottom of the pot. Keep it at a gentle simmer rather than a rolling boil so the brisket doesn’t dry out.
- Taste and adjust. Brisket can vary in seasoning depending on how it was originally cooked, so taste the chili once it’s done simmering and add more salt, pepper, or chili powder if it needs it.
Slow Cooker Method: Since the brisket is already cooked, this chili can also be made in a slow cooker. Add all the ingredients to the slow cooker and stir to combine. Cover and cook for 6 to 8 hours.
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Recipe Variations
- Adjust the thickness: This recipe makes a thick chili as written. For a thinner chili, stir in extra beef broth or liquid.
- Adjust the heat: Add a second jalapeño or extra chili powder for more heat, or remove all the seeds and membrane from the jalapeño for a milder version.
- Add beans: Beans are an easy optional variation if you’d like to add them.
- Use a different cut: Leftover beef roast can be substituted for the brisket.
How to Store Brisket Chili
Store leftover brisket chili in an airtight container in the refrigerator for up to 4 days. Like a lot of chili recipes, the flavor tends to be even better the next day, once it’s had time to sit.
To freeze, cool the chili completely, then store it in an airtight, freezer-safe container for up to 3 months.
How to Serve Brisket Chili
Top each bowl with your favorite toppings — sour cream, shredded cheddar, diced onions, diced jalapeños, or diced avocado.
This brisket chili recipe goes well with a side of bread for dunking, like our Skillet Cornbread or Cheddar Cheese Muffins.
Related Recipes
If you’re looking for more ways to use leftover brisket, try:
This brisket chili recipe is an easy way to turn leftover brisket into a second, completely different meal with less effort. Whether you make it on the stovetop or in the slow cooker, it’s a comforting bowl of chili you can come back to any time of year.
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐. Your feedback helps other readers and makes my day!
Leftover Brisket Chili Recipe (Thick & Hearty)
Equipment
Ingredients
- 2 tbsp olive oil
- 1 cup onion diced
- 1 jalapeno finely diced
- 2 cloves garlic minced
- 2 tbsp chili powder
- 2 tbsp paprika
- 1 tbsp ground cumin
- 2 tsp salt
- 1 tsp ground black pepper
- 4 cups beef broth
- 2 lbs cooked beef brisket chopped (great use for leftovers)
- ⅓ cup BBQ sauce
- 2 tbsp tomato paste
- 1 tbsp Worcestershire
- 28 oz crushed tomatoes
Instructions
- In a Dutch oven, over medium heat, add oil, onion, and diced jalapeno. Cook over medium-low until translucent, 3-5 minutes.
- Add the garlic cloves, chili powder, paprika, ground cumin, salt, and pepper. Mix to coat the onions and let the spices warm up for 30 seconds over medium-low heat.
- Increase the heat to medium and add the beef broth, brisket, BBQ sauce, tomato paste, Worcestershire sauce, and crushed tomatoes. Mix well.
- Bring to a simmer, and cook uncovered for 2 hours, stirring occasionally.
Video
Notes
Don’t rush the onions. Cook the onions until they’re soft and translucent before adding the spices. Toast the spices. Let the spices cook with the onions for about 30 seconds before adding the liquids. This wakes up the spices and gives the chili a deeper flavor. Adjust the heat. One jalapeño adds a mild kick. For a spicier chili, leave in some or all of the seeds. For a milder version, remove all the seeds and white membrane. Use low-sodium broth if possible. Since the brisket, BBQ sauce, and Worcestershire sauce all add salt, using low-sodium beef broth makes it easier to control the final seasoning. Simmer gently. Keep the chili at a gentle simmer instead of a rolling boil. This gives the flavors time to blend without drying out the brisket. Stir occasionally. Stir the chili every 20 to 30 minutes, especially near the end of cooking, to prevent it from sticking to the bottom of the pot. Taste before serving. Brisket can vary in seasoning depending on how it was originally cooked. Taste the chili after it has simmered, and add more salt, pepper, or chili powder if needed. Even better the next day. Like many chili recipes, the flavors continue to develop overnight. Leftovers often taste even better after a night in the refrigerator. Optional serving ideas: Top each bowl with your favorite toppings: Sour cream, shredded Cheddar, diced onions, diced jalapeno peppers, diced avocados,…. Storage: Store in an airtight container for up to 4 days in the refrigerator. Freezer safe for up to 3 months.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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