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Savory Smoked Brisket Chili Recipe with Spicy Jalapeño Cornbread Croutons

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A hearty and comforting smoked brisket chili simmered with rich spices, topped with spicy jalapeño cornbread croutons that add a toasty, crunchy texture and vibrant heat.

Ingredients

Scale
  • 2 pounds smoked brisket, shredded (leftover or freshly smoked)
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 medium green bell pepper, chopped
  • 1 jalapeño pepper, seeded and minced (adjust for heat preference)
  • 28 oz canned diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • For the Spicy Jalapeño Cornbread Croutons:
  • About 1/2 loaf prepared jalapeño cornbread, cubed
  • 3 tablespoons butter, melted
  • 1 small fresh jalapeño, finely chopped
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt to taste

Instructions

  1. Shred smoked brisket into bite-sized pieces, removing large chunks of fat. Dice onion, bell pepper, and mince garlic and jalapeño. (About 10 minutes prep)
  2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add onion, bell pepper, and jalapeño; cook 5-7 minutes until softened. Add garlic in the last minute.
  3. Stir in chili powder, cumin, smoked paprika, and oregano; cook 2 minutes to bloom spices. Add tomato paste and diced tomatoes; stir to combine.
  4. Fold in shredded brisket and pour in beef broth. Bring to a gentle simmer, reduce heat to low, cover partially, and cook 45-60 minutes, stirring occasionally.
  5. Season with salt and pepper to taste. Add extra heat if desired with cayenne or more jalapeño.
  6. Preheat oven to 375°F (190°C). Cube jalapeño cornbread into 1-inch pieces. Toss with melted butter, chopped jalapeño, smoked paprika, garlic powder, and salt.
  7. Spread cornbread cubes on a baking sheet and bake 15-20 minutes, tossing halfway through, until golden and crispy.
  8. Serve chili hot, topped generously with spicy jalapeño cornbread croutons.

Notes

Use a brisket with a good fat cap smoked low and slow for best flavor. If unavailable, substitute with smoked beef sausage or shredded smoked pork shoulder. Jalapeño heat can be adjusted by seeding or adding more. Cornbread croutons can be made ahead and reheated. If chili thickens too much, add beef broth or water to loosen.

Nutrition

Keywords: smoked brisket chili, jalapeño cornbread croutons, spicy chili, comfort food, smoked meat chili, easy chili recipe

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