Description
Brisket Chili is a bold, smoky, and deeply flavorful twist on the classic chili recipe. Slow-cooked brisket takes the spotlight, adding tenderness and rich texture to the dish. This one-pot meal is perfect for game day, a cozy family dinner, or a hearty meal-prep option.
Ingredients
Scale
For the Brisket:
- 2 lbs beef brisket (flat-cut or point-cut), trimmed and cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
For the Chili Base:
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14.5 oz) fire-roasted tomatoes
- 2 chipotle peppers in adobo, minced
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp cocoa powder or 1 small square dark chocolate
- 1 can (15 oz) black beans (optional)
- 1 can (15 oz) kidney beans (optional)
For Seasoning Adjustments:
- ½ tsp cayenne pepper (optional for more heat)
- 1 tsp sugar (optional to balance acidity)
- Additional salt and black pepper to taste
Toppings (Optional):
- Shredded cheese (cheddar or Monterey Jack)
- Sour cream
- Diced avocado
- Chopped cilantro
- Diced onions
- Crushed tortilla chips
Instructions
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Prepare the Brisket:
- Trim excess fat from the brisket, leaving a thin layer for flavor. Cut into 1-inch cubes.
- Season with salt, pepper, chili powder, smoked paprika, and cumin. Let marinate for at least 20 minutes.
-
Sear the Brisket:
- Heat olive oil in a Dutch oven or large pot over medium-high heat.
- Sear the brisket pieces until browned on all sides, about 3–4 minutes per batch. Remove and set aside.
-
Build the Chili Base:
- In the same pot, sauté the diced onions for 3–4 minutes until soft. Add garlic and cook for another minute.
- Stir in tomato paste, chipotle peppers, and Worcestershire sauce. Cook for 2 minutes.
-
Simmer the Chili:
- Return the seared brisket to the pot.
- Pour in fire-roasted tomatoes and beef broth. Stir to combine.
- Add cocoa powder (or dark chocolate) and beans (if using).
- Reduce heat to low, cover, and simmer for 2–3 hours, stirring occasionally.
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Adjust and Serve:
- Check seasoning; add salt, cayenne, or sugar if needed.
- Let chili rest for 10 minutes before serving.
- Garnish with your choice of toppings and enjoy!
Notes
Brisket chili tastes even better the next day as the flavors deepen overnight. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
Keywords: Brisket Chili, Texas Chili, Beef Chili, Slow Cooked Chili, Game Day Chili, Spicy Chili