Smoked Brisket & Green Chile Chili: A Southwest BBQ Favorite

Smoky brisket, roasted green chiles, bold BBQ seasoning, and a whole lot of flavor.

There's nothing quite like a big pot of homemade chili, especially when you've got some leftover smoked brisket ready to go.

At our recent Brisket Class at Over the Fire BBQ Supply, we decided to put a little Southwest spin on a classic brisket chili recipe, and let's just say it was a hit!

Inspired by the folks over at Meat Church and their incredible brisket chili, we added roasted green chiles, our signature Over the Fire Brisket & Steak Rub, and White Lightning Double Garlic Butter Rub to create a rich, smoky chili packed with layers of flavor.

The result? Tender chunks of smoked brisket, savory ground beef, a little kick from chipotles, and that unmistakable roasted green chile flavor.

Whether you've got leftover brisket from the weekend or you're firing up the smoker specifically for this recipe, this one's worth making.

Ingredients

The Meat

• 2 lbs ground brisket or ground beef

• 1 lb smoked brisket, chopped into bite-sized cubes

Vegetables & Aromatics

• 3 medium red onions, diced

• 3 tablespoons minced garlic

• 2 cups roasted Hatch green chiles, peeled and chopped (mild, medium, or hot)

• 2 tablespoons olive oil

Tomatoes & Chipotles

• 1 (28 oz) can fire-roasted crushed tomatoes

• 1 (14 oz) can fire-roasted crushed tomatoes

• 1 (14 oz) can diced tomatoes

• 1 small (3.7 oz) can chipotle peppers in adobo sauce, chopped, with sauce

The Seasonings

• 3 tablespoons Meat Church Texas Chili Seasoning

• 2 tablespoons Over the Fire Brisket & Steak Rub

• 1 tablespoon White Lightning Double Garlic Butter Rub

• Additional seasoning to taste

Optional

• 1 cup beef broth, as needed to adjust consistency

• Shredded cheddar or Monterey Jack cheese

• Sour cream

• Fresh cilantro

• Diced jalapeños

• Cornbread or warm flour tortillas

Let's Get Cooking!

Step 1: Fire Up the Smoker

Preheat your smoker or pellet grill to 250°F.

We love using oak for this recipe because it delivers that traditional Texas BBQ flavor, but hickory or pecan are excellent choices as well.

If you're working with leftover smoked brisket, you're already ahead of the game!

Step 2: Build Your Flavor Base

Heat the olive oil in a large cast-iron skillet over medium heat.

Add your diced red onions and cook until they begin to soften, about 5–7 minutes.

Stir in the minced garlic, chopped chipotle peppers with their adobo sauce, and roasted green chiles.

Cook for another 3–5 minutes, allowing everything to come together.

Over the Fire Tip: Using fire-roasted Hatch green chiles adds incredible depth without overpowering the smoky brisket. If you like it spicy, go with hot Hatch chiles. If you're feeding a crowd, mild or medium is a great place to start.

Step 3: Brown the Ground Meat

In the same skillet, brown your ground brisket or ground beef.

While the meat is cooking, season it with:

• 1 tablespoon Over the Fire Brisket & Steak Rub

• 1 tablespoon White Lightning Double Garlic Butter Rub

Break the meat into small pieces and cook until browned.

Drain off excess grease, leaving just enough to keep everything rich and flavorful.

Step 4: Bring Everything Together

Transfer your cooked onions, garlic, green chiles, and ground meat into a large Dutch oven.

Add your cubed smoked brisket, crushed tomatoes, diced tomatoes, and any remaining juices.

Now it's time to bring in the seasoning!

Stir in:

• 3 tablespoons Meat Church Texas Chili Seasoning

• 1 tablespoon Over the Fire Brisket & Steak Rub

Mix thoroughly until everything is evenly incorporated.

If your chili seems too thick, add a little beef broth until you reach your preferred consistency.

Step 5: Let the Smoke Work Its Magic

Place your Dutch oven directly onto the smoker at 250°F, leaving it uncovered to absorb that beautiful wood-fired flavor.

Let the chili smoke and simmer gently for approximately 6–8 hours, stirring every hour or so.

As the chili cooks, the smoked brisket begins to soften and break apart, while the roasted green chiles, tomatoes, chipotles, and seasonings develop into a rich, hearty chili.

If the chili starts reducing too quickly, add a splash of beef broth or cover the Dutch oven during the final couple of hours.

Over the Fire Tip: Don't rush this part. The longer, gentle simmer gives the brisket time to become tender and allows the flavors to develop. Just make sure your chili maintains a gentle simmer without drying out.

Step 6: Taste, Adjust & Serve

Once your brisket is tender and the chili has reached your preferred consistency, give everything one final stir.

Taste and adjust the seasoning as needed.

Ladle into bowls and top with shredded cheese, sour cream, cilantro, or fresh jalapeños.

Serve alongside warm flour tortillas or a thick slice of jalapeño cornbread.

Why We Love This Recipe

There are plenty of ways to make chili, but this version brings together some of our favorite things about Southwest cooking and traditional BBQ.

Smoked Brisket: Adds incredible smoky flavor and tender, hearty bites throughout the chili.

Roasted Green Chiles: Bring earthy, slightly sweet pepper flavor and just the right amount of Southwest heat.

Over the Fire Brisket & Steak Rub: Builds a savory seasoning foundation that complements the beef and smoke.

White Lightning Double Garlic Butter Rub: Adds another layer of rich, garlicky flavor that rounds out the chili.

Low & Slow Cooking: Gives everything time to come together into one seriously satisfying bowl.

From Our Brisket Class to Your Backyard

One of our favorite parts of hosting BBQ classes at Over the Fire BBQ Supply is showing people that great BBQ doesn't have to end when you pull the brisket off the smoker.

Sometimes the leftovers are just as exciting as the original cook!

We served our version of this smoked brisket and green chile chili during our brisket class, and judging by the response, we knew it was something worth sharing.

Whether you're cooking for a football watch party, feeding the family, or looking for another way to use that leftover brisket, we hope you'll give this one a shot.

Stop by Over the Fire BBQ Supply to grab our signature Brisket & Steak Rub, White Lightning Double Garlic Butter Rub, and everything else you need to take your next cook to the next level.

Keep the fires burning!

Recipe inspiration: Meat Church's Brisket Chili, adapted with our own Over the Fire BBQ Supply Southwest twist.