This Brisket Chili is a hearty dish filled with tender beef brisket, beans, and a warm mix of spices. Perfect for chilly nights or game day gatherings!
I love how the brisket adds a rich flavor that makes each bite special. Plus, you can make it ahead of time, so it’s one less thing to worry about when friends come over!
Key Ingredients & Substitutions
Brisket: Beef brisket is the star here, bringing a wonderful depth of flavor. If you can’t find it, chuck roast is a good alternative for a similar taste and tender texture once cooked.
Spices: Chili powder and cumin give the chili its signature flavor. If you want a mild spice, use regular chili powder. For additional heat, feel free to swap in chipotle powder instead of cayenne.
Beans: This recipe features kidney and pinto beans, but feel free to mix beans like black beans or garbanzo beans. Just ensure they’re drained and rinsed properly.
Beef Broth: Swap beef broth with chicken broth or vegetable broth for a lighter flavor. Homemade broth always enhances the taste, if you have it.
How Do I Achieve Tender Brisket in Chili?
Cooking brisket properly is essential for delicious chili. The goal is to break down the connective tissues in the meat to make it tender. Here are some tips:
- Start by browning the brisket well in hot oil for flavor.
- Simmer on low heat for several hours. This slow cooking allows the meat to become tender. Cover the pot to trap moisture.
- Once tender, shred the brisket using forks, which enhances the texture in your chili.
Remember, patience is key. The longer you simmer, the better the flavors meld together!
How to Make Delicious Brisket Chili
Ingredients You’ll Need:
- 2 lbs beef brisket, trimmed and cut into large chunks
- 2 tbsp vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, adjust to taste)
- 1 tsp dried oregano
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup beef broth or stock
- 1 tbsp tomato paste
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Sour cream (for topping)
- Shredded cheddar cheese (for topping)
How Much Time Will You Need?
This Brisket Chili requires about 15 minutes of prep time and then 2 to 3 hours of cooking time to ensure the brisket is tender and flavorful. The simmering process allows all the spices and ingredients to blend beautifully, giving you a delicious meal to enjoy!
Step-by-Step Instructions:
1. Browning the Brisket:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the brisket chunks and brown them on all sides, which should take about 4-5 minutes per side. Once browned, carefully remove the brisket and set it aside on a plate.
2. Sautéing the Aromatics:
In the same pot, add the diced onion. Sauté until the onions become soft and translucent, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
3. Adding the Spices:
Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), and dried oregano. Let the spices cook with the onions and garlic for about 1-2 minutes to really bring out their flavors.
4. Incorporating the Tomatoes:
Add the tomato paste and can of diced tomatoes to the pot. Mix everything well so the tomatoes and spices are fully combined.
5. Combining Everything Together:
Place the browned brisket back into the pot. Pour in the beef broth, giving everything a good stir while scraping any browned bits from the bottom of the pot for extra flavor.
6. Simmering the Chili:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and allow it to simmer gently for about 2 to 3 hours. This slow cooking will make the brisket beautifully tender and flavorful.
7. Shredding the Brisket:
Once the brisket is tender, remove it from the pot and shred it using two forks. Return the shredded meat back into the chili pot.
8. Adding the Beans:
Add the kidney beans and pinto beans to the chili. Stir everything together and let it simmer uncovered for another 20-30 minutes. This allows the chili to thicken and lets all the flavors meld. Taste and adjust salt and pepper as needed.
9. Serving the Chili:
Serve the chili hot, topped with a dollop of sour cream, a sprinkling of shredded cheddar cheese, and some chopped fresh cilantro or parsley for a fresh touch. Enjoy your hearty Brisket Chili!
Can I Use Leftover Brisket for This Chili?
Absolutely! Leftover brisket is perfect for this chili. Simply chop it into chunks and follow the recipe from the point of adding it to the pot. You may need to reduce the cooking time since it’s already cooked!
How Can I Make This Chili Spicier?
If you want more heat, you can increase the cayenne pepper or add fresh chopped jalapeños or serrano peppers to the mix. Adjust the spice level to your preference!
Can I Freeze Leftover Chili?
Yes! This brisket chili freezes well. Just let it cool completely, then store it in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating on the stove or microwave.
What Should I Serve With Brisket Chili?
This chili pairs wonderfully with cornbread, tortilla chips, or over rice. A simple green salad on the side also complements the meal nicely!
