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Smoked Brisket Chili Recipe with Cheddar Cornbread Topping for Easy Comfort Food

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A hearty and smoky chili made with leftover smoked brisket, topped with a rich and cheesy cheddar cornbread crust. Perfect for cozy dinners and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 pounds smoked brisket, chopped (leftover or freshly smoked)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 large garlic cloves, minced
  • 1 medium red bell pepper, diced
  • 1 tablespoon chipotle chili powder (or regular chili powder)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 can (28 oz) crushed tomatoes
  • 2 cups beef broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon brown sugar
  • 1 cup cornmeal (Bob’s Red Mill preferred)
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1½ cups sharp cheddar cheese, shredded
  • 1 cup whole milk (or dairy-free milk)
  • 1 large egg, room temperature
  • ¼ cup unsalted butter, melted

Instructions

  1. Chop smoked brisket into bite-sized pieces. Dice onion and red bell pepper, mince garlic.
  2. Heat olive oil in a Dutch oven over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and bell pepper; cook 3 more minutes until fragrant.
  3. Add chipotle chili powder, smoked paprika, cumin, and oregano. Stir constantly for 2 minutes to toast spices.
  4. Pour in crushed tomatoes and beef broth. Stir in chopped brisket. Season with salt, pepper, and brown sugar. Bring to a simmer.
  5. Reduce heat to low, cover partially, and simmer for 45-60 minutes, stirring every 15 minutes.
  6. Add drained kidney beans and simmer uncovered for another 10 minutes. Adjust seasoning as needed.
  7. Preheat oven to 375°F (190°C). In a mixing bowl, combine cornmeal, flour, baking powder, sugar, salt, and shredded cheddar cheese.
  8. In a separate bowl, whisk milk, egg, and melted butter. Pour into dry ingredients and mix until just combined.
  9. Transfer chili to a baking dish. Spread cornbread batter evenly over the top.
  10. Bake for 20-25 minutes until cornbread is golden and a toothpick comes out clean. The cheddar topping should be bubbling and slightly crispy.
  11. Let cool for 5 minutes before serving to allow topping to set and flavors to meld.

Notes

If chili is too thick before adding cornbread, add a splash more broth. Do not overmix cornbread batter; a few lumps keep it tender. For a crustier cornbread edge, bake in a cast-iron skillet. Let cornbread rest a few minutes before serving for easier slicing. Leftovers store well separately; reheat chili gently and warm cornbread separately to maintain texture.

Nutrition

Keywords: smoked brisket chili, cheddar cornbread topping, comfort food, easy chili recipe, smoky chili, hearty chili, weeknight dinner

Find it online: https://prismtaste.com/smoked-brisket-chili-recipe-with-cheddar-cornbread-topping-for-easy-comfort-food/