Smoked Brisket Chili

Happy Hump Day foodies! I have no idea why this post is coming to you so late in the morning. I have been up since 4 am. Thanks to Nick having to be in Annapolis and a VRE drop off of 5am. I am definitely not complaining; I love Nick and I would do almost anything for him!

Plus that means I have a few extra hours to plan something special for our Anniversary. Nick and I are celebrating our 4 year anniversary tomorrow. I cannot believe it has been that long. It has been the best 4 years of my life!

I want to make something that he will really enjoy, yet be able to share with his friends at the office. I don’t want to sabotage all of the hard work he’s been doing with training for his 10k and ½ marathon and weight loss.

Anyway, I have been up for 6 and a ½ hours and have not managed to blog yet? I am such a slacker.

We smoked a brisket on Sunday and I’ve been finding lots of good uses for it this week, including a delicious Smoked Brisket Chili recipe. Take a look.


Nutritional Information:
Servings: 10
Serving Size: about 1 cup
Calories: 266.8
Fat: 16.6 g
Carbohydrates: 9.9 g
Fiber: 1.5 g
Protein: 16.2 g
Points+: 7


  • 28 oz Brisket, chopped
  • 3 {14.5 ounce} cans diced tomatoes
  • 1 cup beef broth
  • 6 ounce can tomato paste
  • 2 tablespoons brown sugar
  • 1 medium onion, diced
  • 3 cloves garlic, pressed
  • ½ cup hot sauce
  • 1 to 2 tablespoons pepper
  • 2 tablespoons cumin
  • 2 to 3 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 teaspoon oregano
  • 1 to 2 tablespoons cayenne pepper
  • Cheddar Cheese, shredded {optional}


  • Dice the onions and press the garlic. Add it to your crock-pot
  • Add the remaining ingredients to your crock-pot and mix thoroughly
  • On low, cook the chili, stirring occasionally, for 3 to 4 hours. Add extra spices as needed to satisfy your tastes.
  • Enjoy a bowl full with a sprinkle of your favorite cheese on top, if you’re using it!


This chili was a huge hit. It is being used well for Nick’s lunches, too. The spices really came together well. I’ve mentioned it in the past, but Nick and I are not huge fans of raw onions. They are pretty gross. However, there is something about an uncooked onion added to a great chili. I always add the raw onions to our chili recipes only because the flavors open up and infuse themselves throughout the meal AND I like the slight crunch of the onion throughout.

Don’t waste your energy on onion powder in this chili recipe!

Until Next Time,

Happy Baking 

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