Name: Brisket Chili
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs beef brisket, trimmed and cut into 1-inch cubes; 2 tbsp vegetable oil; 1 large onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 2 tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp cayenne pepper; 1 (28 oz) can crushed tomatoes; 2 cups beef broth; 2 (15 oz) cans kidney beans, drained and rinsed; 1 tbsp brown sugar; Salt and freshly ground black pepper, to taste

Hey y’all! If you’re craving a bowl of hearty, smoky, and absolutely soul-warming comfort food, this Brisket Chili is calling your name. Imagine tender chunks of slow-cooked brisket mingling with bold spices, fire-roasted tomatoes, and creamy beans—it’s a match made in Chili heaven. Whether you’re hosting a game day party, feeding a hungry family, or just want a tasty make-ahead meal, this Chili hits the spot every time. Let’s get cooking!

Why You’ll Love This

Rich, smoky flavor thanks to slow-simmered brisket
Perfect for meal prep and freezes beautifully
Hearty enough to satisfy even the biggest appetites
Super versatile—customize heat and toppings
A guaranteed crowd-pleaser for gatherings and potlucks

Ingredients

2 lbs beef brisket, trimmed and cut into 1-inch cubes
2 tbsp olive oil
1 large yellow onion, diced
1 green bell pepper, diced
2 jalapeños, seeded and diced
4 garlic cloves, minced
2 tbsp Chili powder
1 tbsp smoked paprika
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp cayenne pepper (optional, for extra heat)
1 (28 oz) can fire-roasted diced tomatoes
2 tbsp tomato paste
2 cups beef broth
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 tbsp Worcestershire sauce
2 tsp kosher salt (plus more to taste)
1 tsp black pepper

Directions

Prep the Brisket

Pat brisket cubes dry with paper towels, seasoning them with 1 teaspoon salt and 1/2 teaspoon black pepper.

Sear the Meat

Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear brisket until browned on all sides, about 6 minutes per batch. Transfer meat to a plate and set aside.

Build the Flavor Base

Add onions, bell pepper, and jalapeños to the pot. Sauté for 5 minutes until softened. Stir in garlic and cook 1 minute until fragrant.

Add Spices and Tomatoes

Sprinkle in chili powder, smoked paprika, cumin, oregano, and cayenne. Stir and toast spices for 1–2 minutes. Add tomato paste and cook for 1 minute.
Pour in diced tomatoes and beef broth. Scrape any browned bits from the bottom for extra flavor.

Simmer the Chili

Return seared brisket to the pot along with Worcestershire sauce. Bring to a gentle simmer, then cover and reduce heat to low. Let it simmer for 2 hours, stirring occasionally.

Finish and Serve

After 2 hours, stir in kidney beans and black beans. Simmer uncovered for another 30 minutes, until brisket is fork-tender and chili is thickened. Taste and adjust seasoning as needed. Serve hot with your favorite toppings!

Notes

If the chili thickens too much, add an extra splash of broth or water.
For deeper flavor, make the chili a day ahead—the spices and brisket really shine after resting overnight.
Remove any excess fat from brisket before cooking for the best texture.

Variations

Spicy Brisket Chili: Double the jalapeños and add extra cayenne for a fiery kick.
Texas-Style: Omit the beans and add more meat and peppers for a beanless, meat-forward chili.
Slow Cooker Method: Brown the brisket and veggies, then transfer everything to a slow cooker and cook on LOW for 8-9 hours or HIGH for 5-6 hours.

Required Equipment

Large Dutch oven or heavy-bottomed soup pot
Sharp chef’s knife
Cutting board
Wooden spoon or spatula
Ladle for serving

Storage Instructions

Let your Brisket Chili cool, then store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Reheat gently on the stove or in the microwave until piping hot.

Suggested Pairings & Serving Recommendations

Serve chili with warm cornbread, tortilla chips, or over a bed of steamed rice.
Top with shredded cheese, sour cream, diced onions, avocado, or fresh cilantro for extra flavor and texture.
Pair with a crisp, cold beer or a zesty margarita for the ultimate chili night.

Pro Tips

For ultra-tender brisket, don’t rush the simmering time—low and slow really makes a difference!
Use fire-roasted tomatoes for a lovely layer of smokiness in the chili base.
Don’t skip searing the brisket; it creates a rich, crave-worthy flavor foundation.

FAQ

Can I use leftover cooked brisket?

Absolutely! Just shred or cube your leftover brisket and add it after sautéing the veggies, simmering for at least 30 minutes to meld flavors.

Can I make Brisket Chili in advance?

Yes, in fact, chili often tastes even better after a night in the fridge as the flavors deepen and meld.

What’s the best way to thicken my chili?

If your chili is too thin, simmer uncovered to reduce liquid, or mash some beans into the pot for added body.

Brisket Chili

Why You’ll Love This

Ingredients