Smoked Brisket Chili Sourdough Boat with Sharp Cheddar Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the boat immediately after baking, while the bread is still crispy. If you need to keep it warm, place it in a low oven (200°F) for up to 20 minutes, but note that the crust may soften.

To reheat leftovers, place slices on a baking sheet and warm in a 350°F oven for 5-10 minutes to recrisp the bread.

Customize the toppings to your liking: try pickled jalapeños for extra tang, or add chopped fresh cilantro for a pop of color. You can also swap the sour cream for Greek yogurt or a drizzle of hot sauce. The key is to balance the richness of the chili and cheese with fresh, bright toppings.

Variations

• Spicy Chorizo Version: Replace the smoked brisket chili with a spicy chorizo and bean chili. Add a pinch of smoked paprika to the garlic butter for extra smokiness. Top with pickled jalapeños for a tangy kick.
• Vegetarian Black Bean Chili: Use a hearty vegetarian black bean chili with chipotle. Add a handful of corn kernels for sweetness. Substitute the cheddar with a vegan cheddar-style shreds if desired.
• Barbecue Chicken Chili: Swap the brisket chili for a shredded barbecue chicken chili. Use smoked gouda instead of cheddar. Top with crispy fried onions for crunch.
• Breakfast Boat: Fill the sourdough boat with a breakfast chili made with ground sausage, beans, and roasted peppers. Top with a fried egg and serve for brunch. Omit the sour cream and add a dollop of salsa.

Storage and make-ahead

Fridge

Store leftovers in an airtight container or wrapped in foil in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.

Freezer

Freeze the baked boat (without toppings) wrapped in foil for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

Reheat

Reheat slices on a baking sheet in a 350°F oven for 5-10 minutes, or until hot and the bread is crisp again. Avoid microwaving, as it will make the bread soggy.

Store leftovers wrapped in foil or in an airtight container in the refrigerator for up to 3 days. The bread will soften over time, so for best results, reheat in the oven rather than the microwave. Reheat slices on a baking sheet at 350°F for 5-10 minutes, until hot and the cheese is melty again.

The chili can be made up to 3 days ahead and stored in the refrigerator. The garlic butter can also be prepared in advance and kept in the fridge for up to a week.

Assemble the boat just before baking to keep the bread crisp. You can also hollow the sourdough a few hours ahead and store it in a cool, dry place.

Serving ideas

Serve this dish as a main course for dinner, accompanied by a simple green salad or roasted vegetables.

The boat is hearty enough to be a meal on its own, but you can also cut it into smaller pieces and serve as an appetizer for a party. Pair with a cold beer or a bold red wine to complement the smoky chili.

For a festive presentation, place the whole boat on a wooden board and let guests slice their own portions. The contrast of the golden crust, the gooey cheese, and the fresh toppings makes for a beautiful centerpiece.

Encourage everyone to grab a wedge with a bit of everything—bread, chili, cheese, and a spoonful of sour cream.

Frequently asked questions

Recipe card

Smoked Brisket Chili Sourdough Boat with Sharp Cheddar

Prep 15 minCook 12 minTotal 27 minServes 4

Ingredients

• 2 cups thick Texas smoked brisket chili with black beans and chipotle
• 4 tbsp unsalted butter, melted
• 4 cloves garlic, grated
• 1 tsp ground cumin
• 1 loaf sourdough batard (about 1 lb)
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/4 cup diced red onion
• 1 tbsp sliced jalapeños
• 1/4 cup sour cream

Instructions

1. In a small bowl, combine the melted butter, grated garlic, and ground cumin. Stir until well blended. Set aside.
2. Using a serrated knife, cut a deep oval or rectangular opening in the top of the sourdough batard, leaving a 1/2-inch thick shell. Remove the bread interior to create a boat shape. Reserve the removed bread for another use or discard.
3. Brush the inside and the cut edges of the sourdough boat generously with the garlic butter mixture. Make sure to coat all surfaces that will be exposed to the heat.
4. Place the sourdough boat on a baking sheet. Sprinkle half of the shredded cheddar cheese evenly across the bottom of the boat. Spoon the smoked brisket chili over the cheese, spreading it out. Top with the remaining cheddar cheese.
5. Preheat the oven to 400°F (200°C). Bake the filled sourdough boat for 12 minutes, until the cheese is molten and bubbly and the bread edges are golden and crisp.
6. Remove the baked boat from the oven and immediately top with the diced red onion, sliced jalapeños, and dollops of sour cream.
7. Using a serrated knife, slice the boat into thick wedges, ensuring each piece includes some bread, chili, and cheese. Serve immediately while hot and crispy.

Contains: gluten, milk

Estimated nutrition per serving

Calories

610

Protein

32 g

Carbohydrates

48 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.