Experience the fiery fusion of smoked brisket and bold spices with this Smoked Brisket Inferno Chili. This recipe combines tender, smoky brisket with a medley of chipotle peppers, habanero seasoning, and a touch of Grinders Death Nectar Hot Sauce for an unforgettable heat. Perfect for those who appreciate a chili that doesn't hold back, it's a hearty dish that warms you from the inside out.
WARNING: This chili is hot! To reduce the heat, only add Cattleman’s Grill 8 Second Ride Rub.
WHAT YOU'LL LOVE
- Serious heat with serious depth: This isn't just hot — chipotle in adobo, habanero seasoning, and Death Nectar build layers of smoky, fruity, searing heat that keep you coming back between the burn.
- Pre-smoked brisket does all the heavy lifting: Using 7 lbs of already-smoked brisket means the flavor foundation is already built — this is assembly and simmer, not an all-day cook.
- Scales for a crowd: Twelve hearty servings from one Dutch oven makes this the ideal game-day or cookout centerpiece, and it reheats beautifully the next day.
- Adjustable heat, your call: Dialing back the Death Nectar and habanero seasoning brings it into approachable territory without sacrificing the chili's core flavor — the warning label is real, but the off-ramp is easy.
Smoked Brisket Inferno Chili
Tom Jackson
Rated 4.3 stars by 3 users
Category
Entree
Cuisine
American
Servings
12
Prep Time
30 minutes
Cook Time
30 minutes
Calories
704
Crafted for flavor enthusiasts, this chili doesn't just bring the heat—it delivers depth. The richness of the brisket is complemented by the smoky undertones of chipotle and the vibrant kick of habanero. Whether you're serving it at a gathering or enjoying a bowl on a chilly evening, this chili promises a satisfying and spicy experience.
Ingredients
-
7 lbs smoked brisket, cubed (50/50 mix of point and flat)
-
1 tbsp Cattleman's Grill 8 Second Ride Rub
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1 tbsp Chili Dawg's Habanero Seasoning
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1 tsp Grinders Death Nectar Hot Sauce (Super Hot!)
- 2 tbsp chili powder
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2 tbsp ground cumin
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2 large green bell peppers, diced
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1 large yellow onion, diced
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3 1/2 lbs Roma tomatoes, diced
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2 (12 oz) cans chipotle peppers in adobo sauce, diced
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2 (15 oz) cans kidney beans
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2 tbsp olive oil
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Sour Cream to cool it off
Optional:
Directions
Sauté Vegetables:
In a 7-quart Dutch oven, heat olive oil over medium heat.
Add diced green peppers, yellow onion, Roma tomatoes, and chipotle peppers.
Sauté until vegetables are softened.
Combine Ingredients:
Add the smoked brisket, kidney beans, chili powder, cumin, Cattleman's Grill 8 Second Ride Rub, Chili Dawg's Habanero Seasoning, and Grinders Death Nectar Hot Sauce to the pot.
Stir thoroughly to combine all ingredients.
Simmer:
Preheat your grill or smoker to 350°F. Place the Dutch oven on the grill and bring the chili to a low simmer.
Cook until the liquid reduces and the chili thickens to your desired consistency.
Rest and Serve:
Remove the chili from the heat and let it rest for 20 minutes before serving. This allows the flavors to meld together.
Recipe Note
Recipe FAQ
Do I have to smoke the brisket myself, or can I use store-bought?
Store-bought smoked brisket works well here — the key is that it's already tender and has genuine smoke flavor. If you smoke your own, a 50/50 mix of point and flat gives you the best balance of richness and texture in the finished chili.
How hot is this chili, really?
Very hot. The combination of two cans of chipotle in adobo, Chili Dawg's Habanero Seasoning, and Grinders Death Nectar Hot Sauce is not subtle. To pull it back to an accessible heat level, omit the Death Nectar entirely and use only the Cattleman's Grill 8 Second Ride Rub — the chili still has plenty of flavor without the nuclear element.
Can I make this ahead of time?
Yes — and it's actually better the next day. The flavors continue to develop overnight in the refrigerator. Make it the day before, reheat gently on the stovetop, and adjust seasoning before serving. It also freezes well for up to 3 months.
Do I need a grill or smoker to finish this, or can I use a stovetop?
A stovetop or oven works perfectly. The simmer step on the grill adds a small amount of ambient smoke, but the flavor in this chili is already built from the brisket and seasonings. Medium-low heat on the stovetop until the chili reaches your preferred consistency is all you need.
Can I make this indoors?
5 out of 5 — Perfect for indoor or outdoor cooking. This is a Dutch oven simmer — stovetop, oven, or grill all produce the same result. The smoke flavor comes from the brisket, not the cooking method.
Recipe Highlights
7 lbs smoked brisket, cubed 50/50 point and flat: The point adds rendered fat and richness; the flat contributes lean, sliceable texture. Cubing both gives every bowl a mix of the two and ensures the brisket holds up through the simmer without turning to mush.
Two full cans of chipotle in adobo: This is the backbone of the chili's heat and smokiness — diced and stirred in with all the sauce. It's a lot by design; this is the Inferno version. For a milder build, one can is the starting point.
Sauté the vegetables first: Building the base by softening the green peppers, onion, tomatoes, and chipotle in olive oil before adding the brisket and beans concentrates the flavors and gives the chili body — skipping this step and dumping everything in raw produces a noticeably flatter result.
20-minute rest before serving: Pulling the Dutch oven off heat and letting it sit covered for 20 minutes lets the liquid redistribute into the brisket chunks and the spice levels equalize throughout — the chili that comes out of the rest is more cohesive than what you'd ladle straight off the heat.
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Nutrition
Nutrition
- Nutrition Serving Size
- 19.78 oz
- per serving
- Calories
- 704
- Carbs
- 52 grams
- Protein
- 77 grams
- Fat
- 24 grams
- Sodium
- 1744 milligrams
