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Savory Smoked Brisket Chili Recipe with Crispy Burnt Ends Perfect for Game Day

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A smoky, hearty chili featuring slow-smoked brisket and crispy burnt ends, perfect for game day or cozy dinners. This recipe combines tender chili with crunchy burnt ends for a crowd-pleasing comfort food experience.

Ingredients

Scale
  • 2 pounds smoked beef brisket, preferably with bark and burnt ends
  • 1 pound lean ground beef
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup diced bell peppers (red or green)
  • 3 tablespoons tomato paste
  • 1 can (14 oz) diced tomatoes, fire-roasted if possible
  • 2 cups beef broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon paprika (smoked paprika optional)
  • 1 teaspoon dried oregano
  • 1 tablespoon brown sugar
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Optional toppings: shredded cheddar, sour cream, chopped green onions, fresh cilantro

Instructions

  1. Prepare your smoker or grill for indirect cooking at 225°F (107°C). Season the 2-pound brisket with your favorite rub or salt and pepper. Smoke for 4-5 hours until internal temperature reaches 195°F (90°C). Let rest for 30 minutes before chopping.
  2. Cut the brisket bark and fatty ends into 1-inch pieces. Toss with brown sugar and extra rub, then place back in smoker or oven at 275°F (135°C) for 1 hour to caramelize and crisp.
  3. In a large Dutch oven over medium heat, warm 2 tablespoons olive oil. Add diced onion and bell peppers; sauté for 5 minutes until softened. Stir in minced garlic and cook 1 more minute until fragrant.
  4. Add ground beef to the pot. Break up and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
  5. Stir in chili powder, cumin, paprika, oregano, and brown sugar. Cook for 2 minutes to toast spices. Mix in tomato paste and cook 1 more minute.
  6. Pour in diced tomatoes and beef broth, scraping browned bits from pot bottom. Stir in drained kidney beans. Bring to a simmer.
  7. Reduce heat to low and simmer gently for 30 minutes, stirring occasionally to prevent sticking.
  8. Just before serving, gently fold crispy burnt ends into the chili to preserve texture.
  9. Season with salt and pepper to taste.
  10. Ladle chili into bowls and top with shredded cheddar, sour cream, and green onions if desired.

Notes

Do not overcook burnt ends to keep them crispy. Fold burnt ends into chili just before serving to preserve texture. Use a heavy-bottomed pot to prevent scorching. Toast spices to enhance flavor. Adjust chili thickness by adding broth or simmering uncovered. Rest brisket before chopping for best texture.

Nutrition

Keywords: smoked brisket chili, burnt ends chili, game day chili, smoky chili recipe, hearty chili, comfort food, beef chili

Find it online: https://emmayum.com/savory-smoked-brisket-chili-recipe-with-crispy-burnt-ends-perfect-for-game-day/