Pit Boss Brisket Chili Recipe

When it comes to next-level chili, nothing beats a smoky, tender brisket-infused bowl of goodness. I smoked a whole brisket, served the point to friends, and saved the flat just for this dish. If you’re looking for a bold, flavor-packed chili with deep smokiness, this Pit Boss Brisket Chili Recipe is exactly what you need.

Pit Boss Brisket Chili is a slow-smoked chili made with cubed smoked brisket flat, fire-roasted tomatoes, Rotel, and chipotle sauce. This chili absorbs rich wood smoke flavor as it simmers for hours, breaking down the brisket into melt-in-your-mouth tenderness.

This recipe is all about bold flavors, smoky goodness, and a thick, hearty texture. Follow along, and I’ll show you exactly how to make it from scratch!

Why Pit Boss Brisket Chili Tastes so Delicious?

This isn’t your average chili—it’s a smoky masterpiece. The slow-smoked brisket flat adds deep BBQ flavors, while the fire-roasted tomatoes and chipotle sauce bring just the right amount of spice.

The long cook time ensures the brisket breaks down beautifully, blending with the chili seasonings for an irresistible bite. If you’ve ever wondered what to do with leftover brisket, this recipe is the ultimate way to transform it into something incredible.

Ingredients Required for Pit Boss Brisket Chili Recipe

Here’s the list of Ingredients you’ll need to make this Pit Boss Smoked Brisket Chili

• 2 lbs smoked brisket flat, cubed
• 1 large white or yellow onion, finely diced
• 42 oz fire-roasted diced tomatoes
• 20 oz Rotel (chili-fixins flavor preferred)
• 7 oz chipotle sauce (La Cinta brand recommended)
• 1 tbsp garlic powder
• 1 tbsp chili powder
• 1 tbsp cumin

Kitchen Utensil You’ll Need

✔️ Pellet smoker or grill (for that smoky flavor)
✔️ Sharp knife & cutting board (for dicing brisket & onions)
✔️ Large cast-iron pot or Dutch oven (to cook the chili)
✔️ Wood pellets (Hickory & Oak blend recommended)
✔️ Mixing spoon (to stir occasionally)

Preparation Time: 15 minutes
Cooking Time: 6-8 hours
Total Time: Up to 8 hours 15 minutes
Servings: 6-8

Copycat Pit Boss Brisket Chili Recipe

Simply follow the steps given below to make your Pit Boss Brisket Chili at home

Step 1: Prepare the Ingredients
Cube 2 lbs of smoked brisket flat into bite-sized chunks. Dice 1 large onion finely (white or yellow, your choice).

Step 2: Assemble the Chili Base
In a large cast-iron pot or Dutch oven, combine: 42 oz fire-roasted diced tomatoes, 20 oz Rotel (chili-fixins flavor preferred), 7 oz chipotle sauce, 1 tbsp garlic powder, chili powder, and cumin, Stir well to blend the ingredients.

Step 3: Smoke the Chili
Preheat your smoker to 225°F using a Hickory & Oak pellet blend. Place the uncovered pot on the smoker and let it cook for 6-8 hours. Stir the chili every 60-90 minutes to ensure even cooking and absorption of smoke.

Step 4: Let the Flavors Develop
The longer the chili simmers, the more the brisket breaks down, absorbing all the flavors. When the chili thickens and develops a rich, deep color, it’s ready.

Step 5: Rest, Serve & Enjoy
Remove the chili from the smoker and let it cool for 15-30 minutes. Top with sour cream, shredded cheese, and green onions for extra flavor. Serve hot with corn chips or crusty bread—enjoy!

Some Tasty Ways To Customize and Serve This Pit Boss Brisket Chili

1. Classic Bowl with Sour Cream & Cheese
You can’t go wrong with the classic approach. I always load up a big bowl of this smoky brisket chili, swirl in some sour cream for that creamy texture, and top it with shredded cheddar cheese. The cheese melts into the chili, and every bite is pure comfort food heaven.

2. With Sweet Buttery Cornbread
There’s something about the way a slightly sweet, crumbly cornbread balances the smoky spice of this chili. I love to crumble it directly into my bowl the buttery bits soak up all that rich chili goodness. If you haven’t tried this combo, you’re missing out!

3. Over Baked Potatoes
This is one of my go-to leftover chili hacks. Just slice open a hot baked potato, stuff it with a generous scoop of brisket chili, and top it with sour cream and chopped green onions. The soft, fluffy potato soaks up the sauce, making every bite ridiculously satisfying.

4. Loaded Chili Cheese Fries
This is next-level indulgence. I pile up a plate of crispy fries, pour the brisket chili over the top, and then smother everything in melted cheese. If I’m feeling extra, I’ll throw on some jalapeños and a drizzle of ranch trust me, it’s a game-changer!

5. Brisket Chili Nachos
I started doing this for game nights, and now it’s a tradition. Spread out tortilla chips, layer on the chili, sprinkle over cheese, and pop it under the broiler until bubbly. Then I top it with sour cream, guac, and a squeeze of lime it’s like a Tex-Mex dream!

6. Stuffed Bell Peppers
For a slightly healthier twist, I use this chili to fill roasted bell peppers. Once stuffed, I sprinkle some cheese on top and bake until melty. It’s a great way to get that smoky brisket chili flavor without the extra carbs.

7. Smoked Brisket Chili Dogs
This is a must-try if you love a good hot dog. I grab a toasted bun, load it up with a grilled sausage, and spoon over a big helping of chili. A little cheese and diced onions on top? Pure magic. Every bite is smoky, beefy, and full of flavor.

8. Mixed into Mac & Cheese
I stumbled upon this by accident one night when I had leftover mac and cheese sitting in my fridge. Let me tell you, stirring a few spoonfuls of this chili into creamy mac was a game-changing discovery. The smokiness from the brisket takes mac and cheese to a whole new level.

9. Over Scrambled Eggs for Breakfast
I know chili for breakfast sounds wild, but trust me on this one. Spoon some of this brisket chili over fluffy scrambled eggs and top with avocado slices. The smokiness pairs perfectly with eggs, and it’s hands-down one of the best high-protein breakfasts I’ve ever had.

10. With Crunchy Corn Chips
This is my lazy-night go-to. I’ll scoop the chili straight out of the pot using corn chips (like Fritos or tortilla chips) instead of a spoon. The crunch against the smoky, tender brisket is seriously addictive. If you love texture in your chili, this is the way to go!

Some Tips on This Pit Boss Smoked Brisket Chili Recipe

1. Smoke the Brisket the Day Before
Trust me, this makes things so much easier. Smoking a brisket takes hours, and if you do it the day before, all you have to do the next day is cube it up and toss it into the chili. Plus, the flavors deepen overnight!

2. Chop the Onions Really Small
I used to leave my onions a little chunky, and I quickly realized that’s not the move. A big bite of onion can throw people off, so I dice mine super fine it blends better with the chili and adds flavor without being overwhelming.

3. Fire-Roasted Tomatoes Are a Must
Regular canned tomatoes work, but fire-roasted ones add an extra smoky depth that takes this chili to the next level. If you can’t find them, you can roast your own over an open flame for a similar effect.

4. Let the Chili Smoke for At Least 6 Hours
I know it’s tempting to rush it, but the longer this chili sits in the smoker, the better it gets. At 6-8 hours, everything blends together, the brisket gets tender, and that smoky goodness really kicks in.

5. Stir Every Hour or So
Here’s the deal if you don’t stir, the top layer might dry out a bit. Every hour, I go out, give it a quick stir, and make sure everything stays even and juicy. This helps the flavors mix well too!

6. Don’t Cover the Pot
This is key! If you put a lid on, you’ll trap moisture and lose that amazing wood-smoked flavor. Keep it uncovered the whole time so the brisket and chili really soak up that hickory and oak goodness.

7. Let It Cool Before Serving
I used to burn my mouth every time because I was too impatient to wait. Let the chili cool for 15-30 minutes after smoking it thickens up, the flavors settle, and it’s not scorching hot when you dig in!

8. Add Sour Cream and Cheese for the Best Bite
Chili on its own is great, but adding sour cream and shredded cheddar makes it insanely good. The sour cream cools things down, and the cheese melts right into the chili for that extra gooey goodness.

9. Serve It with Corn Chips or Crusty Bread
I don’t know why, but chili just tastes better with a little crunch. Corn chips (like Fritos Scoops) are my favorite, but a slice of toasted bread works just as well. You’ll want something to scoop up all that deliciousness.

10. It Tastes Even Better the Next Day
I swear, chili always tastes better after sitting in the fridge overnight. The brisket soaks up all the flavors, and it gets even thicker and richer. If you can, make extra and save some for later you won’t regret it!

How to Store and Reheat Pit Boss Smoked Brisket Chili Properly

Store in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave until hot.

Common Queries on This Pit Boss Brisket Chili Recipe

Here, we’ve got you covered with some common questions about the Pit Boss Brisket Chili Recipe that people often ask.

1. How to Cook a Brisket on a Pit Boss?

Cooking a brisket on a Pit Boss pellet grill is all about low and slow smoking. Start by trimming your brisket, seasoning it generously with salt, pepper, and your favorite rub, then smoke it at 225°F using a Hickory and Oak pellet blend. Once it hits an internal temp of 165°F, wrap it in butcher paper or foil and continue smoking until it reaches 203°F for that perfect tenderness. Let it rest for at least an hour before slicing.

👉 Pro Tip: If you’re making brisket just for this chili, you only need to smoke the flat, but if you’re smoking a whole brisket, serve the point and save the flat for the chili!

2. What is the 3-2-1 Rule for Brisket?

This is actually a common mistake—the 3-2-1 method is meant for ribs, not brisket! It refers to smoking ribs for 3 hours unwrapped, 2 hours wrapped, and 1 hour unwrapped again. While you could experiment with a variation of this for a brisket, it’s not the best method for achieving a tender and juicy result. For brisket, you’re better off going with the low and slow method at 225°F, wrapping around 165°F, and cooking until 203°F.

3. What is the 4-2-10 Method for Brisket?

The 4-2-10 method is a Texas-style brisket smoking approach that breaks down like this:

• 4 hours unwrapped on the smoker at 250°F
• 2 hours wrapped in butcher paper or foil
• 10 hours resting in a cooler (yes, really!)

We’ve tested this, and while the long rest period might seem excessive, it allows the juices to redistribute, making for an incredibly tender brisket. If you have the patience, try it!

4. Can I Use Leftover Brisket for This Chili?

Absolutely! In fact, we highly recommend using leftover smoked brisket. The longer the brisket sits, the more the smoke flavor develops, which adds an extra layer of richness to the chili. If your leftover brisket is a little dry, don’t worry—this chili will bring it back to life!

5. What If I Don’t Have a Pellet Smoker?

No worries! You can still make this chili on the stovetop or in a slow cooker. To mimic that smoky flavor, try adding a few drops of liquid smoke or using smoked paprika in your seasoning. It won’t be exactly the same, but it’ll still be incredibly delicious!

6. How Spicy Is This Chili?

This chili has a moderate kick thanks to the Wet Lemon Pepper Wing Sauce and chili powder, but it’s not overpowering. If you prefer a milder chili, cut back on the chipotle sauce or use mild Rotel. If you love the heat, throw in some diced jalapeños or add extra chili powder.

7. How Long Should I Smoke the Chili?

We recommend smoking it for at least 6 hours, but 8 hours is ideal. The longer it smokes, the deeper the flavors get. Some people even go for 10 hours for an even more intense smoky chili. Just be sure to stir it every 60-90 minutes to keep it even and prevent any drying on the surface.

8. Should I Cover the Pit Boss Brisket Chili While Smoking?

Nope! Leave it uncovered so the chili can absorb as much smoke flavor as possible. If you cover it, the smoke won’t penetrate as deeply, and you’ll miss out on that amazing wood-fired taste.

9. Can I Make This Pit Boss Brisket Chili Ahead of Time?

Yes! In fact, chili always tastes better the next day. If you’re making it for a big event like a football game or party, prepare it a day in advance, let it cool, then store it in the fridge. When you reheat it, the flavors will be even more intense!

This smoked brisket chili is next-level comfort food—rich, smoky, and packed with deep flavors. Whether you’re making it for a football party or just a cozy dinner, this dish will be a hit. Don’t forget the cheese, sour cream, and corn chips to complete the experience!

Try it out and let me know what you think! 🔥

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