Lane's BBQ Brisket Chili

Brisket chili with garlic bread


  • 6 slices of bacon diced
  • 1 large onion about 2 cups, chopped
  • 3 cloves garlic, finely diced
  • 3 cups leftover smoked beef brisket, cut up into 1-inch cubes
  • 3 tablespoons chili powder*
  • ½ tablespoon Lanes BBQ SPF 53 Rub 
  • ½ tablespoon smoked paprika
  • 1 12 oz bottle beer
  • ¼ cup coffee, cold leftover coffee from your morning pot
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can Tomato Sauce
  • 1 can black beans, drained and rinsed (used a standard 15 oz can)
  • 1 can kidney beans, drained and rinsed (used a standard 15 oz can)
  • 1 can corn, drained and rinsed (used a standard 15 oz can) (may also use 1 cup of grilled corn)
  • 1 4 oz can diced green chili *Optional



  • In a large pot over medium heat, sauté bacon until crispy. Remove bacon for later with a slotted spoon.
  • Add onions and cook until soft (about 5 minutes). Add garlic; cook 1 additional minute to soften.
  • Add the leftover cubed brisket and all dry seasonings. Let cook 1-minute stirring often. Get those seasonings integrated!
  • Add beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add coffee, tomatoes, beans, corn, bacon, and green chili.
  • Bring to a low simmer, cover, and cook for a minimum of 30 minutes. The longer it cooks the more integrated and concentrated the flavors get. My recommendation is at least an hour (or better yet two) for a nice rich chili. If the stew starts to get too thick, you can add water ½ cup at a time to thin it out.

1 comment

  • Spencer

    SO GOOD! now we have something good to do with all the leftover brisket when we make a full one. Delete the tomato sauce though, makes it a little too runny in my opinion

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