Let me tell you, this beef brisket chili recipe is not your average bowl of chili. This is the kind of soul-warming dish that hugs you from the inside out. It’s rich, smoky, melt-in-your-mouth tender, and layered with deep flavor thanks to slow-cooked brisket and a perfect balance of spices. I first whipped this up on a snowy weekend with leftovers from a smoked brisket, and let me just say, it became an instant classic in my house.
Perfect as a game-day showstopper, a make-ahead crowd-pleaser, or a cozy family dinner, this beef brisket chili recipe is your go-to when you want serious comfort food with major flavor. Whether you’re a chili connoisseur or new to the world of slow-cooked meats, you’re going to fall head over heels for this one. The beef is fall-apart tender, the beans are hearty, and the sauce? A luscious blend of tangy tomatoes, bold chili powder, smoky paprika, and just a touch of dark chocolate to bring it all home.
Table of contents
Why This Recipe Works
This isn’t your quick stovetop chili. This beef brisket chili recipe is a slow-simmered labor of love, and that’s exactly what makes it magical. Here’s why it works so well:
1. The Brisket is the Star
Using brisket instead of ground beef creates an unbeatable texture and richness. As it cooks low and slow, the marbled fat in the brisket renders down and infuses the chili with an incredible depth of flavor that ground meat just can’t touch. Plus, you get those amazing fork-tender chunks that practically melt in your mouth.
2. A Build-Up of Flavors
We’re not just tossing everything into the pot. This recipe builds layers of flavor, from browning the brisket, to toasting the spices, to deglazing with beer or broth. Each step adds more richness and complexity.
3. It Gets Better with Time
Like most great chili recipes, this one tastes even better the next day. The brisket absorbs more of the spicy, tangy, savory sauce as it sits, making leftovers (if you have any!) a total treat.
4. Totally Customizable
Want to make it spicier? Add a chipotle pepper or two. Looking to go beanless? Skip ’em and bulk up with more veggies. You can even make it in a slow cooker or Instant Pot if you’re short on time. For a Texas-style vibe, try it with no beans and extra meat.
This beef brisket chili recipe is the kind of dish you can adapt for any occasion or craving.
Recipe Card
Beef brisket chili
Cuisine: MexicanDifficulty: Medium6
servings20
minutes5
hours400
kcalThis slow-cooked beef brisket chili is rich, smoky, and packed with hearty flavors. Perfect for a comforting dinner or game-day meal, this recipe brings tender brisket together with a blend of spices, beans, and tomatoes, delivering a deliciously thick chili that’s sure to satisfy.
Ingredients
2 lbs beef brisket, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
1 bell pepper, diced
2 jalapeños, seeded and minced
1 can (15 oz) diced tomatoes
1 can (15 oz) tomato sauce
2 cans (15 oz each) kidney beans, drained and rinsed
3 cups beef broth
2 tbsp chili powder
1 tbsp smoked paprika
1 tbsp cumin
1 tbsp brown sugar
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper (optional for extra heat)
Fresh cilantro and sour cream, for garnish
Directions
- Brown the Brisket: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef brisket cubes and brown on all sides, about 5–7 minutes. Remove the brisket and set aside.
- Cook Aromatics: In the same pot, add diced onion, garlic, bell pepper, and jalapeños. Sauté for about 5 minutes, until softened.
- Add Spices: Stir in chili powder, smoked paprika, cumin, brown sugar, salt, and black pepper, cooking until fragrant, about 1 minute.
- Combine Ingredients: Return the brisket to the pot. Add diced tomatoes, tomato sauce, beef broth, and kidney beans. Stir well.
- Simmer: Reduce heat to low and cover the pot. Let the chili simmer for 3–4 hours, stirring occasionally, until the brisket is fork-tender.
- Adjust Seasoning: Taste and adjust seasoning with more salt or cayenne pepper for heat if needed.
- Serve: Garnish with fresh cilantro and sour cream. Enjoy!
Notes
- For added depth, use fire-roasted diced tomatoes.
- Adjust cayenne pepper to control the spiciness.
- Using a Dutch oven or heavy-bottomed pot can help maintain even heat distribution.
Tips for Perfect Beef Brisket Chili
- Choose the Right Brisket: Opt for a well-marbled brisket; the fat will render down during cooking, adding richness to your beef brisket chili recipe.
- Sear the Brisket: Don’t skip browning the brisket! This step develops deep flavors that will enhance the final dish.
- Low and Slow: Cooking the chili slowly over low heat allows the flavors to meld and results in melt-in-your-mouth brisket.
- Layer Flavors: Sautéing the onions, garlic, and peppers releases their sweetness and enhances the chili’s flavor profile.
- Check Consistency: If your chili is too thick, add a bit more beef broth during cooking; if it’s too thin, let it simmer uncovered towards the end.
How to Store
Allow the chili to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. Reheat on the stove or in the microwave until hot, stirring occasionally to redistribute the flavors.
How to Serve
Serve this beef brisket chili hot, topped with fresh cilantro, sour cream, shredded cheese, or diced onions. Pair it with crusty bread, tortilla chips, or a slice of cornbread for a comforting, complete meal.
Variants of the Beef Brisket Chili Recipe
- Spicy Brisket Chili: Add chopped habanero peppers for extra heat.
- Mexican-Inspired Brisket Chili: Add corn, black beans, and a dash of cinnamon.
- Brisket Chili with Sweet Potatoes: Substitute half the beans with diced sweet potatoes.
- Vegetable-Loaded Brisket Chili: Add chopped zucchini, carrots, and celery.
- Smoky Brisket Chili: Use smoked beef brisket and add a dash of liquid smoke for more depth.
Frequently Asked Questions
Yes! Follow steps 1–3, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 4 hours.
Yes, chuck roast or short ribs can also be used, though brisket adds unique flavor and tenderness.
Absolutely! Add more jalapeños, cayenne pepper, or use spicier chili powders.
Kidney beans hold their shape well, but you can substitute with black or pinto beans if preferred.
If your chili is too thin, let it simmer uncovered for the last 30 minutes or add a spoonful of cornstarch mixed with water.
Final Ladle: Bring On the Comfort
If you’ve made it this far, you’re probably already dreaming of that first spoonful, and trust me, this beef brisket chili recipe won’t disappoint. It’s bold, comforting, and perfect for slow Sundays, tailgate parties, or when you simply want a hearty meal that feeds your soul.
Still hungry? If you love rich, meaty flavors, you’ll also want to try this cozy slow cooker beef pasta recipe, it’s another slow-cooked gem that’s full of depth. Or go full Southern with our old-fashioned vegetable beef soup, another timeless comfort dish that pairs beautifully with cornbread or crusty bread.
And for a fun, spicy sidekick, serve your chili with a drizzle of this crowd-pleasing smoked queso recipe, perfect for dipping or pouring right on top.
This chili’s just the beginning. There’s a whole world of comfort food waiting, and I can’t wait for you to dig in.
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