Chili with Smoked Brisket is crafted for holiday gatherings and New Year’s Eve celebrations, where the grill stays active and the evening unfolds at a leisurely pace. Chili with Smoked Brisket takes leftover smoked beef brisket and turns it into a deeply satisfying dish for winter outdoor hosting.

The base begins with brisket already shaped by hours over steady heat. That smoke-forward character carries over into the pot, where gentle cooking allows spices to open gradually rather than all at once. Smoke leads, followed by warmth and structure, creating a chili that feels layered without becoming heavy. As it simmers, the brisket relaxes further, absorbing surrounding flavors while retaining its rich identity.

This recipe is meant to hold steady while guests arrive, coats come off, and conversations stretch longer than planned. Set it on the grill or side burner and let time do the work. Flavor deepens as the evening progresses, making it ready whenever bowls are needed. Toppings can stay simple or be built out at the counter, giving everyone a hand in shaping their own serving without pulling the host away.

For holiday entertaining, the appeal is unmistakable. One earlier cook becomes the centerpiece for another night, allowing smoked brisket to reappear with renewed purpose. It suits holiday gatherings just as naturally as a New Year’s countdown—warm, grounding, and rooted in fire.

This recipe reflects a shared respect for smoke, balance, and restraint, developed alongside Johan Magnusson. His approach favors honest flavors and patient preparation, pairing seamlessly with Summerset’s outdoor-first approach to cooking.

For more inspiration, follow Summerset Brand Ambassador Big Swede BBQ on social media and explore his award-winning rubs and cookbook at BigSwedeBBQ.com.

Chili with Smoked Brisket Ingredients

  • Smoked Brisket – Flat
  • ​3 Jalapenos
  • 4 Habaneros
  • ​2 lbs canned or fresh tomatoes
  • 5 cloves of garlic​
  • 1 yellow onion
  • 1 dark porter ale
  • Salt
  • Pepper
  • ​Paprika
  • ​Cayenne pepper

Chili with Smoked Brisket Directions

  1. Start by finely chopping the onion and garlic, then set them aside. De-seed and finely chop the green peppers, then set aside for later use. Cut these brunoise, which is a fine dice measuring 4mm x 4mm x 4mm, or 1/8 x 1/8 x 1/8 inches. If you use fresh tomatoes, remove the skin and seeds, then chop thoroughly.
  2. The next step is roasting the chilis. You have flexibility with the recipe for this step; add more jalapenos and fewer habaneros for a less spicy version. Roast the chilis over high heat for a couple of minutes, until the exteriors are charred. Drop chilis into ice water; remove the skin and carefully remove the seeds. I recommend wearing rubber gloves when doing this, especially when you wear contacts. Some of you will know what I mean. Cut the chili into brunoise as well.
  3. Heat some olive oil in a pan, preferably a cast-iron pan, and quickly brown the garlic and onions. Don’t overdo it; you just want them slightly browned. Mix in the crushed tomatoes, then heat through. Add roasted chilis and stir for a couple of minutes.
  4. Add the porter, then simmer the pan for 30 minutes. While it simmers, finely chop the brisket. This is worth doing thoroughly; the finer the dice, the better the texture in the final chili. Take your time. When done, pour into the chili and stir.
  5. Add some salt, pepper, and other spices, but don’t overdo it. It is better to add some gradually so you get a better sense of the chili’s flavor. The chili will now simmer for 5-6 hours, and during this time, it will get richer and more flavorful, so add spices in moderation. You will also see that it will slightly darken during cooking (see pictures above).
  6. ​When you feel that you have the correct depth, flavor, and texture, remove from the stove and serve. Chili is one of those dishes that tastes even better the day after, so don’t be afraid to cook a day or two in advance and heat it up when it’s time to serve. Serve with crackers and, if you like, finely chopped onions, shredded cheese, and sour cream. Enjoy!!

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com