Brisket Chili That Will Blow Your Mind
Discoverthe ultimate brisket chili recipe—smoky, tender, and packed with bold flavors. Perfectfor cozy nights or feeding a crowd!
Ingredients
Main Ingredients:
- 2 ½ lbs beef brisket trimmed and cut into bite-sized cubes
- 2 tbsp olive oil for searing the brisket
- 1 large onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 jalapeño finely chopped (adjust for heat preference)
- 1 can 14.5 oz fire-roasted tomatoes, with juices
- 1 can 6 oz tomato paste (adds richness)
- 1 cup beef broth low sodium recommended
- 1 can 15 oz kidney beans (optional, traditional Texas chili skips beans)
Bold Seasonings:
- 2 tbsp chili powder adds deep, smoky heat
- 1 tsp smoked paprika enhances the brisket’s smoky flavor
- 1 tsp ground cumin earthy and warm
- ½ tsp cayenne pepper optional, for extra kick
- 1 tsp dried oregano balances the spice
- Salt and black pepper to taste
Flavor Boosters (Optional but Highly Recommended):
- 1 tbsp Worcestershire sauce adds depth and umami
- 1 tbsp apple cider vinegar brightens the flavors
- 1 tbsp brown sugar balances acidity and spice
- ½ cup dark beer or strong coffee enhances richness
Toppings & Serving Ideas:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Chopped green onions or cilantro
- Crushed tortilla chips or cornbread
Instructions
Sear the Brisket for Maximum Flavor
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the brisket cubes in a single layer, searing them until browned on all sides (about 4-5 minutes per batch).
- Work in batches if necessary—overcrowding the pan prevents a good sear.
- Once browned, transfer the brisket to a plate and set aside.
Sauté the Aromatics
- In the same pot, reduce the heat to medium and add diced onions, bell pepper, and jalapeño. Sauté for 3-4 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Build the Flavor Base
- Add the tomato paste and stir well, allowing it to cook for 1-2 minutes to deepen its flavor.
- Pour in the fire-roasted tomatoes, beef broth, and (if using) dark beer or strong coffee to enhance the richness.
- Stir in the chili powder, smoked paprika, cumin, cayenne, oregano, salt, and pepper, ensuring everything is well combined.
Simmer Low and Slow
- Return the seared brisket to the pot, making sure it’s submerged in the liquid.
- Bring the chili to a gentle simmer, then reduce the heat to low.
- Cover and let it cook for 2.5 to 3 hours, stirring occasionally. This slow cooking process allows the brisket to become incredibly tender and absorb all the bold flavors.
Final Touches and Thickening
- After a few hours, check for tenderness—the brisket should easily pull apart with a fork.
- If the chili is too thick, stir in a bit more beef broth. If it’s too thin, let it simmer uncovered for an additional 15-20 minutes to reduce.
- Stir in Worcestershire sauce, apple cider vinegar, and brown sugar for a perfect balance of flavors.
Serve and Enjoy!
- Ladle the chili into bowls and top with cheddar cheese, sour cream, and green onions.
- Serve with cornbread, tortilla chips, or warm crusty bread for the ultimate experience.
Notes
Nutrition Information (Per Serving)
- Calories: 475
- Fat: 28g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 95mg
- Sodium: 875mg
- Carbohydrates: 22g
- Fiber: 6g
- Sugars: 7g
- Protein: 32g
- Iron: 20% DV
- Calcium: 8% DV