Three Bean Chili With Smoked Brisket

On rare occasions we have some leftover smoked brisket, and when this happens we know it’s time for a big pot of chili. For this recipe we use pre-cooked canned beans and stewed tomatoes so everything comes together quickly. A long slow simmer on the stove-top, the occasional stir and with very little effort the chili is ready. Add the left-over brisket towards the end of the simmering process. This meat has already been smoked for a long slow period and will fall apart and become stringy if left to simmer in the chili for too long. Serve the chili with cornbread on the side and you have the perfect meal for a cool autumn night.


  • 1 T oil
  • ½ lb. ground beef
  • 2 onions, diced
  • 1 jalapeno pepper, fine dice
  • 2 T chili powder
  • 1 tsp. chipotle powder, (more if you like it hot!)
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 ½ tsp salt
  • 1 - 14 oz. can black beans
  • 1 - 14 oz. can kidney beans
  • 1 - 14 oz. can baked beans with pork
  • 2 - 14 oz. cans stewed tomatoes, plain or Mexican flavored
  • 3 C leftover smoked brisket (cut into bite-sized chunks)


  1. Sauté diced onions and jalapeno pepper in the oil until they begin to soften. Add the spices, salt and the ground beef and continue cooking until the beef is no longer pink in color.
  2. Add all the canned beans and stewed tomatoes to the ground beef mixture and bring to a slow boil. Adjust the heat under the pot so that the chili is just simmering. Cover and cook for 1 ½ - 2 hour stirring occasionally.
  3. Add the smoked brisket chunks and simmer for fifteen more minutes.

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