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Cozy Smoked Brisket Chili Recipe with Crispy Cornbread Croutons Made Easy

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A hearty and smoky chili featuring shredded smoked brisket and topped with crispy cornbread croutons for a comforting and textured meal perfect for cozy evenings.

Ingredients

Scale
  • 1.5 pounds smoked brisket, shredded
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup beef broth (preferably low sodium)
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • For the Crispy Cornbread Croutons:
  • 2 cups day-old cornbread, cut into 1-inch cubes
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon chili powder (optional)
  • Pinch of salt

Instructions

  1. Shred leftover smoked brisket into bite-sized pieces (about 1/2-inch chunks) and set aside.
  2. Heat olive oil in a large Dutch oven over medium heat. Sauté chopped onion until translucent, about 5 minutes.
  3. Add minced garlic and diced bell peppers; cook for another 3-4 minutes until softened and fragrant.
  4. Stir in chili powder, cumin, smoked paprika, and oregano; toast spices for about 1 minute.
  5. Add tomato paste and cook for 2 minutes, stirring frequently.
  6. Pour in crushed tomatoes and beef broth; stir to combine.
  7. Add drained black and kidney beans and bring mixture to a gentle simmer.
  8. Fold in shredded smoked brisket; season with salt and pepper to taste.
  9. Reduce heat to low, partially cover, and simmer for 30-40 minutes, stirring occasionally.
  10. While chili simmers, preheat oven to 375°F (190°C). Toss cornbread cubes with melted butter, salt, and optional chili powder in a mixing bowl.
  11. Spread cornbread cubes evenly on a baking sheet and bake for 12-15 minutes, turning halfway, until golden and crispy.
  12. Taste chili and adjust seasoning if needed. If too thick, add a splash of broth or water to loosen.
  13. Serve chili hot topped generously with crispy cornbread croutons and optional toppings like sour cream, shredded cheese, or chopped green onions.

Notes

Use leftover smoked brisket for best flavor and texture. Toast spices to enhance flavor. Use day-old cornbread for crispy croutons. If chili is too thick after simmering, add broth or water to loosen. For gluten-free, use gluten-free cornbread. Can be made in slow cooker or Instant Pot with adjustments.

Nutrition

Keywords: smoked brisket chili, cornbread croutons, hearty chili, smoky chili, comfort food, easy chili recipe, weeknight dinner

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